Butternut Squash Hummus

tahini

🥗Healthier: sunflower seed butter

💰Cheaper: peanut butter

Sunflower seed butter is nut-free and provides a similar creaminess.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil has similar health benefits with a neutral flavor.

garlic

🥗Healthier: garlic powder

💰Cheaper: onion powder

Garlic powder offers convenience and a milder flavor.

lemon juice

🥗Healthier: lime juice

💰Cheaper: vinegar

Lime juice maintains acidity with a different flavor profile.

Chop the butternut squash into pieces that are roughly the same size for even cooking.

Place the chopped squash on a parchment-covered baking sheet.

Drizzle the squash with olive oil and sprinkle with salt and pepper.

Grate fresh nutmeg over the squash using a microplane.

Preheat the oven and bake the squash for about 30 minutes until caramelized and fork-tender.

Once the squash is finished, drain and rinse canned chickpeas to remove extra sodium.

In a food processor, blend the chickpeas until somewhat pureed.

Add the cooled butternut squash to the food processor and blend again.

Add tahini to the food processor and blend until combined, scraping down the sides as needed.

With the food processor running, stream in olive oil and add a pinch of salt and pepper.

Stream in ice-cold water while the food processor is running until the hummus is smooth and creamy.

Pour the hummus into a bowl and smooth it out.

Top the hummus with chickpeas, drizzle with extra virgin olive oil, and pomegranate molasses.

Sprinkle freshly chopped sage on top for flavor and color.

Add pomegranate arils for sweetness and tartness.

Finish by sprinkling roasted pepitas on top.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens