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Roasted Squash Hummus

Roasted Squash Hummus

This butternut squash hummus is made with roasted butternut squash to pack in the flavor. It is creamy and smooth, it makes the perfect deep. 

INGREDIENTS

60 m  4-6 serving  210 cals 

1 butternut squash about 800 gr, peeled, deseeded & cubed 1 garlic cloves 4 tbsp olive oil 1 tbsp tahini
400 gr chickpeas, cooked 1/2 lemon, juice and zest 1 tbsp sesame seed, toasted 2 pita bread, warmed or grilled to serve

 


For The Spice Blend 

1/2 cinnamon stick 1 tsp cloves 1 tsp coriander seeds 1 tsp cumin seeds 1/2 tsp fennel seeds 1 tsp paprika

 

DIRECTIONS

First, make the spice blend. Place in a dry pan with the seeds and toast over the medium heat for about 1 minute until aromatic and the seeds are popping. Once toasted remove from the heat, place in the blender, and grind until the mixture is a powder.

 

Preheat the oven to 350˚ F. in a large bowl mix the cubed squash with olive oil and spice mixture. Season with salt and pepper. Pour in a single layer in a roasting tray. Place in the preheated oven and roast for 45 minutes until tender.

 

Add cold roasted squash, tahini, and chickpea in a blender, squeeze of lemon juice, lemon zest along with olive oil. Blend until smooth. Taste and adjust seasoning. Transfer the hummus to a bowl and sprinkle with a little of toasted sesame. Drizzle with olive oil and serve with warm pita bread.

 

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Chef Maryam Ghargharechi

Chef Maryam Ghargharechi

Proud mom, wife, and red seal chef with a passion! Member of WACS, CCFCC, and BC Chefs' Association.

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