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