Okosimaan Hummus

Okosimaan Hummus

1

Preheat oven to 425.
2
Cut butternut squash in half and scoop out seeds.
3
Rub 1 tsp olive oil over the insides of butternut squash (1/2 tsp on each).
4
Place olive oil-rubbed-side down on a baking sheet and roast for 30 minutes.
5
Remove from oven and let cool.
6
Once cooled, scoop out 1 1/2 cups worth.
7
Add butternut squash, 1 1/2 T olive oil, chickpeas, tahini, garlic, lemon and water to a food processor or blender and process until smooth.
8
Add in spices and blend until well-combined.

When adding chickpeas, rinse canned goods because of extra salt used to preserve foods. Will keep in the fridge for up to 1 week.

Categories: Misc