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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 68 |
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Hummus with butternut squash adds a little bit of sweetness. Serve with some pita chips or crostini and people will be so impressed! Great for holiday spreads or parties. Ingredients:
up to 3lbs cooked butternut squash (cooking directions will follow) |
1 14oz can of chickpeas, drained and rinsed |
1 big garlic clove, grated |
1-2 tablespoons of extra virgin olive oil |
juice of half a lemon |
pinch of cumin |
salt and pepper to taste |
Directions:
1. Cooking butternut squash:
2. Stir-Fry: tender when pierced.
3. Bake: 400 degrees 30 - 40 minutes, uncovered.
4. Microwave: 1/2 the squash and microwave for 10 -12 minutes.
5. Boil: Cut into chunks and boil 7 - 9 minutes.
6. Steam: Cube and steam for 6 - 8 minutes.
7. Roast: 400 degrees for 30 - 45 minutes.
8. Making Hummus:
9. Combine all ingredients in a blender or food processor making sure to scrape the sides down.
10. Serve in a bowl with pita chips or crostini bread
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