Sweet And Savory Butternut Squash Hummus Dip
Serves: 5
Vicente Kshlerin
1 January 1970
Based on User reviews:
52
Spice
44
Sweetness
51
Sourness
41
mins
Prep time (avg)
5.5
Difficulty
Ingredients:
Directions:
1
Preheat the oven to 425 degrees F
2
Spread the pepitas out on a baking sheet and toast until fragrant and light brown, about 7 minutes
3
Transfer to a small bowl and let cool
4
Line the same baking sheet with parchment paper
5
Roast the squash cut-side down on the baking sheet until the skin is brown in spots and the flesh very tender when pierced with a knife, about 45 minutes
6
Let the squash cool on the baking sheet until cool enough to handle, about 40 minutes
7
Peel the skin of the squash away and discard
8
Add the squash flesh, chickpeas, tahini, cinnamon, garlic and 2 teaspoons salt to the bowl of a food processor and process until smooth
9
Add 3 to 5 tablespoons water to thin out the mixture until it is smooth and light
10
Scrape the mixture out into a 2-quart serving dish or 9-inch glass pie plate
11
Squeeze the juice from the lemon half all around the surface and scatter the feta, arugula, pomegranate seeds and pepitas on top
12
Serve with warm whole-wheat pita triangles