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Buttered Nuts Hummus
Curried Butternut Squash Hummus
Active Time
50
minutes
mins
Assemble and Blend
15
minutes
mins
Total Time
1
hour
hr
5
minutes
mins
Course:
Appetizer
Cuisine:
American
Keyword:
buttered nuts hummus, butternut squash appetizer, butternut squash hummus, cubed butternut squash, 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
Salt and Pepper 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