A twist on a classic, this butternut squash hummus recipe is a great way to sneak another veggie into your family’s day. This hummus is delicious as a dip with veggies or pita chips, a spread on sandwiches and a protein packed part of a healthy veggie bowl.
Butternut Squash Hummus
- 1 cup butternut squash peeled and cubed
- 2 cloves garlic
- 2 tbsp fresh lemon juice
- 1 15oz can chickpeas Drained and rinsed. Look for cans with BPA free linings, I like Eden Organic brand
- 1/3 cup tahini
- 2 tbsp extra virgin olive oil
- 1/4 tsp pink Himalayan salt
Preheat oven to 425 degrees.
Place butternut squash in an oven-safe roasting dish and lightly coat with olive oil and a pinch of pink Himalayan salt.
Place the butternut squash into the oven on the center rack and roast for about 20 minutes, until it is tender all the way through.
Place the butternut squash into your Sage Baby Puree & Blend food processor along with the rest of the ingredients and pulse until smooth. Add a little water while blending, if necessary, to achieve a smoother consistency.
Serve or store.
When stored in your airtight Tough Glass jars, butternut squash hummus will stay fresh for up to 5 days in the fridge.