Butternut Squash, Ginger and Basil Hummus with Vegetables
Ingredients
- 3/4 cup Butternut squash puree can use a good canned pumpkin puree
- 15 oz Chickpeas cooked or canned
- 2 Tbsp Tahini
- 3 clove Garlic rough chopped
- 1 Tbsp Olive Oil plus some for dressing
- 1 Tbsp Lemon Juice from 1 lemon
- 2 tsp Ginger grated
- 2 Tbsp Basil finely chopped
- 1 tsp Cumin ground
- 2 tsp Smoked Paprika plus some for garnish
- 1/4 tsp Sea Salt and Pepper to taste
- 6 cup Vegetables cut for dipping
Method
- Preheat the oven at 400F.
- If using fresh, cut the squash in half lengthwise and remove the seeds.
- Place squash on a nonstick sheet tray into the oven for 30 minutes until cooked through & tender. Let cool slightly & remove the flesh from the skins.
- Let cool, take 3/4 cup for the hummus, and keep the rest for a soup or eat as a side.
- Combine all ingredients, including 3/4 cup of squash in a food processor, and process until smooth. If too thick, add a little water.
- Smear the hummus in a serving bowl, sprinkle with some smoked paprika. Gently pour the olive oil.
- Serve with bite sized cut vegetables; raw or lightly blanched or roasted.
Notes
You can substitute butternut squash with canned pumpkin puree for a quicker version.
If the hummus is too thick, add water 1 tablespoon at a time until desired consistency is reached.
For a deeper flavor, try using roasted garlic instead of raw garlic.
Adjust lemon juice, salt, and spices to taste depending on your preference.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days.
Before serving, drizzle with olive oil and sprinkle smoked paprika for extra flavor and presentation.
