logo
Food Advertisements by

Buttered Nuts Hummus


Buttered Nuts 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-

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.

So Easy, Delicious, and Bougie-  to-die-for, right out of the oven.

Curried Butternut Squash Hummus

butternut squash hummus
Print
No ratings yet

Buttered Nuts Hummus

Curried Butternut 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, skinny dip
Yield: 12
Author: Brooke N. Ruberze

Equipment

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
  • tsp Cayenne
  • 1 Zest of 1 Lemon
  • 2 tsp Better than Boullion- Chicken Flavored
  • ¼ cup Coconut Milk
  • ½ cup Chopped cilantro

Instructions

Roast Butternut Squash

  • 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.
  • 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
  • Serve with pita chips or cucumber wedges

Aphro’desi’hacks:

Add a little more Coconut milk for a creamier texture

Mix it Up:

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


Leave a Reply

Your email address will not be published.

Recipe Rating




Skip to content