In this recipe, the butternut squash takes on the role of chickpeas in a traditional hummus. The toasted squash gives the hummus a deeper flavor and vibrant color!
Butternut Squash Hummus [Vegan, Gluten-Free]
Calories
204
Serves
4
Cooking Time
30
Ingredients
- 1 medium butternut squash
- 4 tablespoons olive oil divided
- 1/2 teaspoon lemon juice
- 1/8 teaspoon garlic powder
- 2 tablespoons runny tahini
- 1/4 teaspoon ground cumin
- 1/2 teaspoon salt divided
- 1/4 teaspoon pepper
- optional:Â 2 tablespoons toasted pumpkin seeds
- optional: 1 tablespoon parsley
Preparation
- Preheat oven to 400°F.
- Peel and cut butternut squash into small, roughly 1-inch pieces.
- Combine with 1 tablespoon olive oil, 1/4 teaspoon salt and pepper and add to the parchment paper lined baking sheet.
- Roast for 25 minutes, tossing several times to ensure even roasting.
- Once squash is finished, let cool for 5 minutes and add to food processor along with other ingredients aside from optional ones. Adjust seasoning if you want more salt.
- Serve warm or cold with carrot slices or vegetables of your choice.
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Butternut Squash - Tahini
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Nutritional Information
Per Serving Calories: 204 | Carbs: 9 g | Fat: 17 g | Protein: 2 g | Sodium: 7 mg | Sugar: 2 g
Optional ingredients not included in nutrition information.
Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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About The Author
Daniela Modesto
See My RecipesI'm a food blogger and photographer, passionate about all things real food-related. My site is geared towards those who are looking to eat real food, that's uncomplicated and 100% gluten & dairy-free. I keep gut health in mind with every dish I make. My goal is to provide you delicious recipes that make you feel good inside and out. Check out my blog here: Calm Eats.
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