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Flip to butternut squash to make a wealthy golden amber hummus. Merely roast butternut squash and mix it up with vintage hummus elements, together with chickpeas, garlic, tahini, lemon juice, and olive oil. This nutritious, colourful, and scrumptious roasted butternut squash hummus recipe is understated to make, and shocking to serve.
What to devour with hummus
I like to revel in this seasonal hummus recipe with complete grain crackers or flatbread, veggies, and fruit slices. Plus, you’ll be able to use this Roasted Butternut Squash Hummus with Sage as the root for such a lot of dishes. Simply smear the hummus at the backside of your grain bowl, inexperienced salad, or roasted veggies as a creamy, flavorful base–a rising culinary pattern that gives for a yummy mixture of textures in recipes. I’ve crowned this hummus with further olive oil, pomegranate arils, roasted sage leaves, and a sprinkle of sea salt and cracked black pepper, however you’ll be able to depart the ones touches off should you’re in a rush or don’t have the ones elements available. Highest for the autumn and iciness months, this wholesome hummus recipe showcases seasonal produce, together with squash and pomegranate. You’ll additionally replace a unique squash, equivalent to carnival, acorn, or turban.
Diet Notes
- Is hummus just right for you? This butternut squash hummus recipe supplies diet A, fiber, plant protein, wholesome fat, and phytochemicals, interested by a modest quantity of energy. Hummus is a wholesome snack, meal accompaniment, and unfold for each meal instance.
- Is hummus vegan? Sure, conventional hummus recipes are vegan, together with this recipe.
- Is hummus gluten unfastened? Sure once more, conventional hummus recipes are gluten unfastened, together with this butternut squash hummus recipe.
Description
This yummy Roasted Butternut Squash Hummus with Sage is the easiest seasonal hummus recipe to exhibit as a snack, unfold, or basis for quite a few dishes. Plus, this hummus is vegan and gluten-free.
- ½ medium butternut squash with peel (about 1 pound)
- 2 tablespoons water
- 2 tablespoons further virgin olive oil, divided
- ¼ cup contemporary sage leaves, complete
- ¼ teaspoon salt (non-compulsory)
- ¼ teaspoon black pepper (non-compulsory)
- 1 cup canned or cooked chickpeas, tired
- 2 garlic cloves, peeled
- ½ teaspoon turmeric
- ¼ teaspoon nutmeg
- 1 teaspoon brown sugar (non-compulsory)
- 2 tablespoons tahini
- ½ lemon, juiced
Garnish:
- 1 teaspoon further virgin olive oil (non-compulsory)
- 1 tablespoon pomegranate arils
- Pinch huge sea salt crystals (non-compulsory)
- Pinch cracked black pepper
- Preheat oven to 375 F.
- Scoop out the seeds from the butternut squash part and position it, hollow space going through up, in a small baking dish stuffed with 2 tablespoons water. Drizzle with 1 teaspoon olive oil, and sprinkle with salt (non-compulsory) and black pepper. Position the dish within the oven and roast till very smooth (about 25-Half-hour).
- Whilst the squash is roasting, position contemporary sage leaves in a layer in a small baking dish and drizzle with 1 teaspoon olive oil. Position within the oven and roast till the sage leaves are crisp (about 10 mins). Take away from the oven and put aside.
- When the butternut squash is smooth, scoop the flesh from the peel and position it within the container of a meals processor or huge blender. (Permit squash to chill fairly so as to take care of it.)
- Upload chickpeas, garlic, turmeric, nutmeg, and brown sugar (non-compulsory) and mix neatly. Upload tahini and lemon juice, and proceed to mix. Upload final 1 tablespoon + 1 teaspoon olive oil, a little at a time, whilst mixing to make a easy, creamy texture.
- Switch butternut squash hummus to a serving dish.
- Most sensible with olive oil (non-compulsory), sage leaves, pomegranate arils, sea salt crystals (non-compulsory), and cracked black pepper, if desired.
- Serve in an instant. Makes 8 servings (about ¼ cup every). Retailer leftovers in an hermetic container for as much as 5 days.
Notes
Use about 1 pound complete butternut squash with peel (½ of a medium butternut squash) for this recipe. You’ll replace every other form of squash, equivalent to acorn, turban, or carnival for this recipe.
- Prep Time: 12 mins
- Cook dinner Time: Half-hour
- Class: Facet Dish
- Delicacies: American, Mediterranean
Diet
- Serving Measurement: 1 serving
- Energy: 62
- Sugar: 2 g
- Sodium: 6 mg
- Fats: 3 g
- Saturated Fats: 0 g
- Carbohydrates: 5 g
- Fiber: 2 g
- Protein: 3 g
Key phrases: hummus, roasted butternut squash, is hummus gluten unfastened, is hummus vegan
For extra plant-based hummus recipes, take a look at a few of my favorites:
Beet White Bean Hummus
Tomato Pesto Hummus
Hummus with Inexperienced Peas
Cranberry Jalapeno Hummus
BEST Vintage Hummus
Chickpea Solar-Dried Tomato Basil Hummus
Pistachio Hummus
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