Oh my YUM! If you’re still in the planning stages of your Thanksgiving menu then I have the perfect appetizer for you. And even if you’re not in the planning stage you’ll want to add this hummus to the menu. Its that good! Seriously though, I made this last week thinking that it would last us a couple of days and boy oh boy was I wrong…this hummus was gone in 24 hours. Between Marc and myself, we couldn’t get enough!
I mentioned last week, and it’s probably quite obvious, that I can’t get enough of all the sweet potatoes and butternut squashes of the season and I find myself stocking up on both each week at the grocery store. Finding new ways to use them in recipes has become quite fun and this Butternut Squash Hummus is topping the list of favorites. The creamy blend of chickpeas and roasted butternut squash is only made better when topped with juicy pomegranate seeds, dates and a pinch of cilantro for a dip that is bursting with flavor!
See below for the recipe…I’d suggest doubling the recipe, especially if you’ll be making this for a group!
Butternut Squash Hummus:
– 2 cups roasted butternut squash * see roasting instructions below
– 1 can chickpeas, drained and rinsed
– 3 cloves of garlic, roasted with skin on
– 2 tablespoons tahini
– 2 tablespoons lemon juice
– 2 tablespoons extra virgin olive oil
-1/4 teaspoon salt
– 1/8 teaspoon cinnamon
– 1/8 teaspoon nutmeg
– 1/8 teaspoon cumin
– 1/8 teaspoon turmeric
– pinch of red pepper flakes, more or less depending on how hot you like it
– 1/4 cup pomegranate seeds
– 1/4 cup dates, pitted and sliced (about 5-7 dates)
– 1 tablespoon cilantro, roughy chopped. Can sub for parsley.
– In a food processor combine butternut squash, peeled garlic, chickpeas and tahini. Pulse until combined. Add in spices and pulse to combine. While the food processor is running add in the lemon juice and olive oil. Blend until smooth. Adjust seasoning to taste.
– Serve hummus topped with pomegranate seeds, dates and cilantro and pita chips, carrot sticks or your favorite cracker to dip!
* roast butternut squash in 1″ cubes and garlic with skin on for 30 minutes at 400 degrees. Toss halfway through.