Roasted Butternut Squash Hummus

As much as we love summer – here are some mighty fine reasons to love autumn! This roasted butternut squash hummus is a creamy, flavorful dip that’s perfect for a party or to throw together a quick meal without having to do much of anything. Serve as a dip with crisp tortilla chips, in your sandwiches, or directly by the spoonful straight out of the jar!

Photo credit: © Eatwell101.com

Ingredients list for the Roasted Butternut Hummus

Makes 4 cups

Hummus:

• 1 butternut squash
• 3 to 4 tablespoons tahini
• 4 tablespoons extra virgin olive oil
• 2 garlic clove
• Juice of 1 lemon
• 2 tablespoons cumin
• 2 teaspoons smoked paprika
• 1/2 teaspoon cinnamon
• 1/4 teaspoon cayenne pepper (optional)
• Salt and fresh cracked pepper to taste
• Extra virgin olive oil for drizzling

Flatbread chips (optional):

• 2 whole wheat tortilla, cut into small 1-inch discs
• 2 tablespoons olive oil for brushing
• 2 teaspoons cumin
• Salt and fresh cracked pepper to taste

Photo credit: © Eatwell101.com

Photo credit: © Eatwell101.comPhoto credit: © Eatwell101.com

Directions

1. Preheat your oven to 425°F (220°C). Cut the butternut squash in half, lengthwise. Scrape out seeds and rub cut sides with 1 tablespoon olive oil each. Place squash halves cut sides down in a baking dish. Roast for about 45 minutes, or until flesh is completely fork tender. Remove from oven, flip the squash halves over, and let cool. Scoop the flesh out and set aside.

2. Reduce the heat of your oven to 350°F (180°C). Place tortilla chips onto a baking sheet and brush with olive oil. Sprinkle with cumin, salt and pepper. Bake for 15 minutes until lightly browned and crisp. Set aside.

2. Place all the ingredients for the butternut hummus into a blender or food processor and blend until smooth. Adjust seasonings and stir well. Transfer to a serving bowl and top with a drizzle of olive oil. Sprinkle with cayenne pepper and serve with flatbread chips. Store in your refrigerator.

Photo credit: © Eatwell101.com