Who needs tahini in classic hummus when you add roasted butternut squash to chickpeas to make this super delicious hummus! We are certainly not hiding this seasonal favorite in this hummus because it’s a beautifully bright orange color loaded with beta carotene (converts to vitamin A in the body) to boost the immune system! We boost the nutrition value with hemp seeds, but you can also use ground sunflower or flax seeds, too! Serve this tasty dip with pita chips or roasted carrots or other root veggies. Use it as a spread on any sandwich wrap, too!
1 cup butternut squash, roasted (directions below)
1 teaspoon olive oil
2 cloves, garlic
¼ cup fresh parsley
¼ cup hemp seeds, ground
3 tablespoons lemon juice
2 tablespoons sunflower oil
1 tablespoon water
1 teaspoon black pepper
½ teaspoon sea salt
1 (15 ounce) can chickpeas (garbanzo beans), rinsed and drained
- Preheat oven to 425 degrees F.
- Cut butternut squash in half and scoop out seeds (set aside to dry and plant in spring 2021).
- Rub ½ teaspoon of olive oil on flesh of each side.
- Place flesh side down on a baking sheet lined with parchment paper; bake for 30 minutes until fork tender. Remove and let cool for 10-15 minutes.
- Scoop 1 cup worth of roasted squash for hummus; place remaining squash in refrigerator (1-3 days) or freezer for later use.
- In a food processor, add squash, garlic and parsley and pulse until finely chopped. Add remaining ingredients and blend until smooth.
- Garnish with herbs, pomegranate and/or toasted seasonal seeds.
Makes 16 serving (2 tablespoons per serving).
Nutrition Facts per serving: 60 calories; 3g fat (0g sat fat, 2g mono, 0g trans fats); 0mg cholesterol; 7g carbohydrate (1g fiber, 1g sugar); 2g protein; 65mg sodium; 20% Daily Value (DV) vitamin A; 8% DV vitamin C; 2% DV calcium; 8% DV iron.
– Stacey Antine, MS, RDN, author, Appetite for Life, founder, HealthBarn USA, director, HealthBarn Foundation, and recognized as top 10 dietitians nationally by Today’s Dietitian magazine for her work with HealthBarn USA.