Roasted Butternut Squash Hummus

Roasted Butternut Hummus: A wintery take on traditional hummus, featuring roasted butternut squash and savory herbs.

Ingredients:

  • 1 small yellow onion, chopped

  • 1 cup butternut squash, chopped

  • Extra virgin olive oil

  • ½ tsp salt

  • 1 tsp fresh thyme

  • 1 tsp fresh rosemary

  • 1 tsp fresh sage

  • 1 can garbanzo beans drained and rinsed. You can use navy or great northern beans too.

  • ¼ cup tahini 

  • 3-4 tablespoons apple cider vinegar, depending on taste

  • 1 clove garlic

  • Sea salt

  • Freshly ground black 

  • Fresh parsley to garnish (optional)

  • Smoked paprika (optional)

Directions:

  1. Preheat oven to 400 degrees

  2. Wash and chop onion + butternut squash.

  3. Toss mixture with 1-2 tablespoons of olive oil and ½ tsp sea salt.

  4. Add fresh herbs and roast on a parchment lined sheet pan at 400 for 15-20 minutes or until the onion and squash are soft and caramelized.

  5. In a food processor add beans, tahini, and garlic. While processing, add in apple cider vinegar and 1 tbsp olive oil until the mixture comes together.

  6. Once veggies are roasted add them to the food processor with the bean and tahini mixture.

  7. Puree, adding extra olive oil for desired consistency

  8. Add sea salt and black pepper to taste

  9. Top with fresh parsley, a dusting of smoked paprika, chickpeas and olive oil.

  10. Serve with crudités + your favorite crackers, or spread on sourdough bread with a drizzle of olive oil and sea salt for a savory treat.