Description
Roasted butternut squash, chickpeas (garbanzo beans) and roasted garlic are the foundation of this recipe. A little olive oil and water give it the right consistency, and lemon juice, tahini, paprika, and cayenne punch up the flavor. Just 156 calories for a 1/2 cup serving!
Ingredients
- FOR THE ROASTED VEGETABLES:
- ½ Medium-sized Butternut Squash
- 1 head Garlic
- 1 Tablespoon Oil
- FOR THE HUMMUS:
- 1 cup Roasted Butternut Squash
- 3 cloves Roasted Garlic, Flesh Squeezed Out Of The Skin
- ½ cups Canned Chick Peas, Drained And Rinsed
- 2 Tablespoons Tahini Paste
- 2 Tablespoons Lemon Juice
- ½ Tablespoons Extra Virgin Olive Oil
- ½ teaspoons Salt, Plus More To Taste
- ¼ teaspoons Paprika
- ⅛ teaspoons Cayenne Pepper
- ¼ cups Water
Preparation
To roast squash and garlic: Preheat the oven to 350 F. Peel squash, scoop out seeds, and cut into 2 inch cubes. Cut top off a head of garlic, drizzle with olive oil, sprinkle lightly with salt and wrap the head in foil. Put the garlic and squash together on a rimmed baking sheet and roast at 350 F for 45 minutes. Remove from oven.
To make hummus: Note that you won’t use the whole head of garlic and you will only use 1 cup of the roasted squash. Add all ingredients except water into a food processor and blend. Add water as needed and continue to process until you achieve a smooth consistency.
