Description
The subtle earthiness of this roasted butternut squash hummus will have you swooning for more.
Ingredients
Scale
- 1 small butternut squash
- 2 15-ounce cans organic garbanzo beans, drained well, not rinsed, liquid reserved
- 2 large garlic cloves, minced
- 2 tablespoons tahini
- 2 tablespoons lemon juice
- 1/2 teaspoon za’atar + more for garnish
- 1/4 teaspoon turmeric
- 2 tablespoons olive + more for drizzling
- 1 teaspoon aquafaba (reserved garbanzo bean liquid)
- kosher salt, to taste
- 1 tablespoon pomegranate seeds, for garnish
- fresh chopped Italian parsley, for garnish
Instructions
- Preheat oven to 400 degrees.
- Cut butternut squash lengthwise, scoop out and reserve the seeds, drizzle with a little olive oil and season lightly with salt. Set cut side down and roast for 30 minutes or until fork tender. Let cool.
- Add drained garbanzo beans to food processor or blender.
- Scoop out 1 cup of roasted squash and add to food processor. Reserve the remaining for nibbling on or another delicious recipe like pasta with fall veggies or butternut squash soup.
- Add garlic, tahini, lemon juice, za’atar, turmeric, and salt. With the food processor on, add olive oil in a thin stream and adjust the texture with a little aquafaba. Process until smooth.
- Serve hummus in shallow bowl or platter. Drizzle with a little olive oil and a light sprinkle of za’atar, pomegranate seeds, and chopped parsley.
- Serve with your favorite grilled flat bread and fresh veggies.
Notes
- To make the butternut squash easier to cut, microwave it for 1 minute prior to cutting it. Don’t like microwaves? No problem. Just roast it in the preheated oven for 5 minutes. That should do the trick.
- Za’atar is an ancient Middle Eastern herb and spice blend that is made with sumac, salt, toasted sesame seeds, dried herbs like thyme, savory, marjoram, and oregano. It’s used as a seasoning for meats, vegetables, hummus, yogurt, and bread.
- Use any remaining aquafaba for another recipe. Aquafaba is the reserved cooking liquid of beans and other legumes. It can mimic egg whites and can be used in meringues and marshmallows which makes it an excellent alternative for vegan recipes or anyone that would like to avoid eggs.