Healthy Roasted Butternut Squash Hummus
This Butternut Squash Hummus is fantastic! Even my picky husband says it’s incredibly good. And believe me, for such devoted meat eater and veggie hater that’s a serious statement. He ate the whole bowl of this hummus in a minute, which made me incredibly happy. Finally I could feed him something healthy he actually likes very much =) Hope you’ll enjoy it too! Serve this hummus with your favorite whole wheat crackers or pita chips and enjoy a healthy snack.
- dried chickpeas - 2/3 cup
- half of small butternut squash - about 1 lb., seeds scooped out
- tahini - 3 tablespoons
- garlic - 2 cloves, minced
- lemon juice - 1 1/2 tablespoon or to taste
- water - 1 1/2 teaspoon, or more if needed
- smoked paprica - 1/4 teaspoon + more for garnish
- ground red pepper - 1/4 teaspoon
- cumin - 1/4 teaspoon
- salt - 1/2 teaspoon, or to taste
- Zaatar spice - 1 teaspoon for garnish
- olive oil - for garnish
- fresh parsley - 1 tablespoon, finely chopped
- baking soda -1 1/2 teaspoons
- Place the chickpeas in a medium bowl, add 1 teaspoon of baking soda and cold water to cover by 2''.
- Soak them overnight.
- When ready, drain the chickpeas and rinse. Transfer them in a medium-sized cooking pot. Cover with water and add the rest baking soda.
- Bring to a boil, skimming surface as needed. Cook until the chickpeas are very soft, 50-60 minutes.
- Drain and remove the skin; set aside.
- Preheat oven to 400 F.
- Rub a little of olive oil over insides of butternut squash
- Place olive oil-rubbed-side down on a baking sheet and roast until soft, for about 35-40 minutes.
- Remove from the oven and let cool 10 minutes.
- Once cooled, scoop out 1 cups worth.
- In a food processor mix chickpeas, butternut squash, garlic tahini and spices. Purée until creamy and smooth, scraping down sides as needed.
- If the hummus is too thick, add a splash of water to achieve desired texture.
- Taste and adjust seasonings. Serve hummus in a bowl, topped with the paprika, parsley, and olive oil.