Butternut squash gives this fresh hummus a mild, nutty sweetness, while earthy cumin and paprika lend it a traditional Middle Eastern flavor. So fresh, so easy, and so healthy! —Bonnie Meyer
butternut squash (1/2 of a whole squash or about 3 cups pre-cut)
olive oil, divided
1 1/2 teaspoons
1 1/2 cups
cooked white beans (about one can of beans, rinsed and drained) such as cannellini, navy, or Great Northern
fresh lemon juice (about one lemon's worth)
In This Recipe
Preheat the oven to 400 degrees Fahrenheit. Place the butternut squash on a baking sheet with the flesh side up. Drizzle with 1 tablespoon of the olive oil, making sure all of the squash flesh gets coated. Sprinkle with the salt and 1/2 teaspoon cumin and bake for 40-45 minutes, or until the flesh is tender when poked with a fork. Let cool, and, if using whole squash, remove the skin and cut into chunks.
Add the butternut squash, the remaining 2 tablespoons olive oil, the remaining 1 teaspoon cumin, tahini, white beans, lemon juice, and garlic to a food processor and processor until smooth, about 1 minute.
Garnish with a bit of olive oil and the paprika, and enjoy!