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Michelle

Butternut Squash Hummus

Print Recipe
Prep Time 5 minutes
Cook Time 45 minutes
Servings: 12
Ingredients Method

Ingredients
  

Squash
  • 2 cups butternut squash - cubed
  • 1/2 cup Hellmann's Mayonnaise
  • 1 tsp kosher salt
  • 1/2 tsp fresh cracked black pepper
HUMMUS
  • 15 oz can of chickpeas - drained and rinsed
  • 1/4 cup fresh lemon juice
  • 1/4 cup tahini
  • 1 clove garlic - minced
  • 1/2 tsp kosher salt
  • 1/4 cup olive oil + Additional for serving
  • 1/2 cup water - if needed
  • toasted pepitas and smoked paprika - for serving (if desired)

Method
 

SQUASH
  1. Preheat oven to 400ยบ F.
  2. Place the cubed squash in a bowl and add the Hellmann's Mayonnaise, salt and pepper and toss to coat.
  3. Spread the coated squash on a baking sheet and roast for 30 minutes, until caramelized.
HUMMUS
  1. Add the tahini and lemon juice to the bowl of your food processor and blend for 1 minute, until whipped and creamy.
  2. Add the olive oil and garlic and process for an additional 30 seconds.
  3. Add half of the chickpeas, half of the roasted squash and 1/4 cup of water then process for 1 minute.
  4. Scrape the sides, add the remaining chickpeas, salt and remaining squash then process for 1 - 2 minutes or until smooth and creamy (Add additional water if needed to thin the hummus and help create smooth creamy hummus.)
  5. Spoon the hummus into a bowl, create a well and drizzle with olive oil. Top with roasted pipits and smoked paprika if desired. Serve and enjoy!