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Author Notes: 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
Makes 2 cups
- 3/4 pound butternut squash (1/2 of a whole squash or about 3 cups pre-cut)
- 3 tablespoons olive oil, divided
- 1/2 teaspoon salt
- 1 1/2 teaspoons ground cumin
- 1/3 cup tahini
- 1 1/2 cups cooked white beans (about one can of beans, rinsed and drained) such as cannellini, navy, or Great Northern
- 1/4 cup fresh lemon juice (about one lemon's worth)
- 3 garlic cloves
- 1/2 teaspoon paprika
- 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!