Ingredients:
- ⚫ 2 cups butternut squash, cubed
- ⚫ 1 tbsp olive oil
- ⚫ 2 garlic cloves
- ⚫ 1 15oz can chickpeas, drained and rinsed
- ⚫ 2 tbsp tahini
- ⚫ 2 tbsp olive oil
- ⚫ 1 tsp salt
- ⚫ 1/2 tsp cumin seeds
- ⚫ 1/2 tsp paprika
- ⚫ 1/2 tsp chili powder
- ⚫ 1/4 tsp pepper
- ⚫ 2 tbsp lemon juice
- ⚫ Optional topping: pumpkin seeds
Directions:
1️⃣ Preheat the oven to 400 degrees.
2️⃣ Arrange the squash on a roasting pan and drizzle with 1 tablespoon of olive oil. Generously season with salt and pepper.
3️⃣ Roast in the oven for about 30 minutes, or until the squash is tender.
4️⃣ Let the squash cool, then transfer to a food processor along with the remaining ingredients. Blend until smooth.
5️⃣ If needed, gradually add more olive oil until the hummus reaches your preferred consistency.
6️⃣ To serve, top with pumpkin seeds and a sprinkle of paprika. Enjoy!
Pro Balance Tips:
⚫ Serve this creamy hummus with raw veggies, gluten-free crackers, or pretzels!
⚫ Store in the refrigerator, and it will stay fresh for up to a week!