If you’re in the mood for fall, try a creamy autumn-inspired hummus made with roasted butternut squash.
What You’ll Need:
1 bag Stacy’s® Simply Naked® Pita Chips
1 1/2 cups roasted butternut squash (about half of a 2.5-pound Butternut Squash)
1 1/2 teaspoons olive oil (for squash)
1 tablespoon olive oil (for dip)
1 1/2 cups cooked chickpeas
2 tablespoons tahini
2 garlic cloves, minced
1 lemon, juiced
2 tablespoons water
1/2 teaspoon smoked paprika
1/4 teaspoon cumin
What to Do:
Preheat oven to 425°F.
Cut butternut squash in half then scoop out seeds.
Rub the one and a half tsp of olive oil on the inside of the butternut squash.
Place olive oil side down on a baking sheet and roast in oven for 30 minutes.
Remove from oven and let cool.
Once cooled, scoop out 1 1/2 cups worth.
Add butternut squash, 1 tablespoon olive oil, chickpeas, tahini, garlic, lemon juice, and water to a food processor and blend until smooth.
Add spices to the mixture and blend.
Serve with Stacy’s® Simply Naked® Pita Chips.