Buttered Nuts Hummus (Curried Butternut Squash Hummus)

Buttered Nuts Hummus (Curry Roasted Butternut Squash Hummus)

Let’s get this straight, we are NOT talking about ‘Nut Butter’ which is too nasty and twisted for words.

Roasted and Curried Butternut Squash makes this hummus different and absolutely delicious-  If you love Butternut Squash you will be amazed with the Butternut Squash flavor of this hummus

Not only is this a super-food, but also a ‘Skinny Dip’  – No nudity required (Unless you want to)

Be sure to pair it with our homemade PITA chips (Despite the fun acronym, they are definitely not a Pain-In-The-Ass.)

You can also serve Buttered Nuts Hummus with an assortment of fresh vegetables.

Easy recipe, Delicious, and Bougie-  to-die-for, right out of the oven.  This appetizer is perfect for Fall.

Curried Butternut Squash Hummus Recipe

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Buttered Nuts Hummus

Curried Butternut Squash Hummus

Active Time50 mins

Assemble and Blend15 mins

Total Time1 hr 5 mins

Course: Appetizer

Cuisine: American

Keyword: buttered nuts hummus, butternut squash appetizer, butternut squash hummus, curried butternut squash, curry, hummus and chips, hummus recipe, skinny dip, Tahini, winter squash

Yield: 12

Author: Brooke N. Ruberze

Equipment

• Food Processor
• 1 Baking sheet

Materials

• 1 lb Butternut Squash - Roasted
• 1 can Chickpeas
• 1 tbsp Simply Organic Curry Powder
• 3 tbsp Tahini
• 2 tbsp Minced garlic
• 1 tsp Sea salt
• ⅓ tsp Cayenne
• 1 Zest of 1 Lemon
• 2 tsp Better than Boullion- Chicken Flavored
• ¼ cup Coconut Milk
• ½ cup Chopped cilantro

Instructions

Roasted Butternut Squash Recipe

• Preheat the oven to 375 degrees
• Put cooking spray on a baking dish or tray
• Cut the Butternut squash in half
• Use a large spoon to scoop out seeds and stringy parts of the squash
• Place the cleaned squash on the tray or dish with the inside part of the squash face-down
• Roast at 375 degrees for approximately 50 minutes
• Once the squash is cooked- Fork It! Make sure it is soft and fork tender
• Peel and cube

Prepare chickpeas

• Cover a 2nd baking tray with cooking spray
• Place drained chickpeas on the tray
• Roast at 375 degrees for approximately 10 minutes

Blend ingredients

• Blend the squash, and chickpeas in a food processor
• Add curry, tahini, garlic, salt, cayenne, lemon zest, bullion, coconut milk, and cilantro to the food processor, and blend
• Season to taste
• Place in a beautiful serving bowl
• Serve with pita chips or cucumber wedges or other raw vegetables
• Garnish with Cilantro or fresh Parsley

Aphro’desi’hacks:

Add a little more Coconut milk for a creamy hummus texture with amazing flavor- More like a roasted/ curried Butternut squash dip

Mix it Up:

Add a little more zing with an extra 1/3 tsp of Cayenne

Warm Naan would be a great alternative to Pita chips