Easy Appetizer Recipes: Butternut Hummus

rate this recipe:
5 from 4 votes
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Serves 6 to 8
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Ingredients

  • 1 heaping cup roasted butternut squash
  • 1 garlic clove
  • 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.