Easy Roasted Chili Squash Hummus

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The squash works so well with this hummus, as it adds a touch of natural sweetness. For a bit of heat, I have added some chili, and finished the hummus with pumpkin seeds for a crunch!

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Prep Time 5

Cook Time 25

Total Time 30

Course Side Dish, Snack

Cuisine Mediterranean

Servings

Calories 144 kcal

Ingredients

1 can/tin 12oz/400g of chickpeas drained and rinsed
1/2 or 16oz butternut squash peeled, seeds removed and diced
2 tbsp tahini
1 Lemon juice + zest
2 cloves of garlic roasted
1/2 teaspoon of salt
1 tsp cumin
3 tbsp water

Instructions

Preheat the oven at 350°F (175°C) and bake the diced butternut squash for about 20-25 minutes until it is soft.
Once the butternut is cooked and cooled - Place all ingredients in a food processor and process the dip until creamy. The longer you process it, the creamier it will get. It shoud take about 3-4 minutes.
Taste the hummus again briefly and season to your taste.

Video

Notes

Store this hummus in the fridge for up to 4 days!

Nutrition

Fiber: 5.5gCalories: 144kcalFat: 5.4gProtein: 7.6gCarbohydrates: 12.1g