Autumn Drinks & Nibbles Party | Easy Recipes for STRESS-FREE Hosting!

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.

Peel the butternut squash using a wide peeler.

Cut off the stem and a small piece from the blossom end of the squash.

Cut the squash between the bulb and the cylindrical section, then scoop out the seeds.

Roughly cube the squash and toss it with olive oil, salt, and black pepper.

Roast the squash in a preheated convection oven at 375°F until caramelized and tender, about 30 to 45 minutes.

Set the roasted squash aside to cool.

In a food processor, add 1 cup of the roasted squash, chickpeas, 1/4 cup tahini, garlic, lemon juice, cumin, coriander, cayenne pepper, and coarse salt.

Blend until smooth, adding olive oil while processing and a tiny amount of aquafaba if desired.

Taste and adjust seasoning as needed.

Transfer the hummus to a container and refrigerate until serving time.

Top the hummus with parsley and crumbled feta cheese before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens