Easy Appetizer Recipes: Butternut Hummus
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Serves 6 to 8
Ingredients
- 1 heaping cup roasted butternut squash
- 1 garlic clove
- 1½ cups cooked chickpeas, drained and rinsed
- ¼ cup tahini
- 3 tablespoons fresh lemon juice
- ½ teaspoon cumin
- ½ teaspoon coriander
- ½ teaspoon cayenne, less if sensitive to spice
- ½ teaspoon sea salt, plus more for sprinkling
- ¼ cup extra-virgin olive oil, plus more for drizzling
- ¼ cup water, or as needed
- freshly ground black pepper
- pomegranate arils, feta, parsley, and microgreens, for topping
- pita, crackers and/or veggies, for serving
Instructions
- In a food processor, combine the roasted squash, garlic, chickpeas, tahini, lemon juice, cumin, coriander, cayenne, and sea salt.
- With the blade running, drizzle in the olive oil. Add water, as need, to blend to a smooth consistency. Taste and adjust seasonings. (Note: this is a bit spicy before you add the olive oil - the olive oil tones down the spice.)
- Scoop the hummus into a serving bowl and top with pomegranate arils, feta, parsley, microgreens, and a drizzle of olive oil. Serve with toasted pita, crackers, and/or chopped veggies.