It sometimes takes a lot for us to veer away from Classic Hummus. But this Butternut squash recipe has a subtle curry flavor, with just the right hint of sweet, sour, and salty making it a perfect side-kick for Fall weather.
- 1 cup of Butternut squash, peeled and cubed
- 1 1/2 cups of cooked chickpeas
- 4 cloves of garlic, unpeeled
- 2 tablespoons tahini (We've used Organic Soom Tahini in this recipe)
- 1 teaspoon olive oil (for squash)
- 1 tablespoon olive oil (dip)
- 1/2 teaspoon curry powder
- 1/2 cup ice cold water
- 1/2 lemon, juiced
- 3/4 teaspoon salt
Preheat the oven to 400 degrees F. Then peel and cube the butternut squash. Add 1 cup of squash to a parchment lined baking sheet. Drizzle with 1 teaspoon of olive oil and 1/2 teaspoon of curry powder. Mix well together. On the same tray, add 4 cloves of unpeeled garlic. Roast everything together in the oven for 15-20 minutes, until tender and the garlic is soft.
Add the chickpeas, roasted squash, peeled roasted garlic, tahini, lemon juice, salt, and olive oil to the bowl of a food processor and blend well. While the blade is running, add the cold water. Do this in stages to get the desired consistency that you want. Blend for another 5 minutes until the mixture is nice and creamy.
Transfer to a bowl. Top with good quality olive oil and roasted chickpeas. Serve immediately.