It’s a go-to for veggie dip, or to spread on a slice of flatbread, but with a twist.
Chef Tom Woodbury shares how to make butternut squash hummus.
Butternut Squash Hummus
3 cups butternut squash, cut into 1/2″ cubes
1 cup cooked chickpeas, drained
1/4 cup olive oil + 1 Tbs additional to coat butternut squash
2 cloves sliced garlic
1 Tbs Sea Salt
1/2 Tsp Cumin
1/4 cup lemon juice
Preheat oven to 375.
Lightly toss the butternut squash in olive oil. Spread the squash out in a sheet pan and cook until fork tender. Remove and add to a food processor.
In a shallow frypan add 1/4 cup olive oil and 2 cloves garlic, cook until garlic is fragrant but not brown.
Add oil/garlic, chickpeas, salt, cumin, and lemon juice to butternut squash and puree.
Serve with flatbread, balsamic reduction, and garnish with roasted red peppers and sage.
Find more recipes from Tom on his website, www.cookwithtom.com.