Butternut Squash Hummus

My most classic and cherished original recipe: Butternut Squash Hummus.

Creamy, legume-free for special diets that restrict consumption, and full of garlicky goodness.

Print Recipe

Butternut Squash Hummus

Paleo

Prep Time15 mins

Cook Time30 mins

Equipment

• Food Processor

Ingredients

• 1/2 butternut squash 2 cups peeled and cubed
• 3 garlic cloves
• 7 tbsp extra virgin olive oil
• 4 tbsp tahini
• 4 tbsp fresh lemon juice
• 1 tsp salt
• 1 tsp cumin
• some paprika olive oil, and parsley for garnish

Instructions

• Preheat oven to 375F.
• In a small mixing bowl, combine garlic cloves and butternut squash cubes with a tsp of olive oil and a bit of salt.
• Once the oil is spread evenly, place on a baking sheet and roast uncovered for 30 minutes or until butternut squash had golden brown edges.
• In the meantime, in a food processor, combine olive oil, tahini, lemon juice, salt and cumin and mix for 10 seconds.It should taste a bit too salty at this point.
• Once slightly cooled, add butternut squash mixture to the food processor and blend for 1-3 minutes until creamy.
• Move to your storage or serving bowl and garnish with olive oil, paprika, and parsley.
• Enjoy warm or cooled!

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