Butternut Squash Hummus with Pistachios
Posted by Roy
Lemon Juice, Garlic Cloves, Pistachios, Ground Cumin, Salt And Pepper, Tahini, Paprika, Butternut Squash, Olive Oil, Chickpeas
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Over 150 Recipes From The Hummus Cookbook To The Table, Shipped Right to Your Door
Butternut Squash Hummus with Pistachios Recipe
This Butternut Squash Hummus with Pistachios is a tasty variation on traditional hummus. The butternut squash is roasted, which adds a sweet and nutty flavor, and the pistachios add a satisfying crunch.
Ingredients
- 2 tbsp lemon juice
- 2 garlic cloves, minced
- 1/4 cup shelled pistachios, chopped
- 1/4 tsp ground cumin
- Season with salt and pepper to taste
- 2 tbsp tahini
- 1/4 tsp paprika
- 1 small butternut squash, peeled, seeded, and diced
- 1/4 cup olive oil
- 1 can chickpeas, drained and rinsed
Time Needed
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
Instructions
- Preheat the oven to 400 degrees Fahrenheit.
- Toss the diced butternut squash with olive oil, salt, and pepper on a baking sheet.
- Cook for 20-25 minutes, or until the squash is tender and lightly browned.
- Combine the roasted butternut squash, chickpeas, garlic, tahini, lemon juice, olive oil, cumin, paprika, salt, and pepper in a food processor.
- Scrape down the sides as needed.
- Process until smooth and creamy.
- Transfer the hummus to a serving bowl and top with chopped pistachios.
- With pita chips, crackers, or vegetables, serve.
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