Roasted Butternut Hummus with Toasted Pepitas

By srumbel

This Roasted Butternut Squash Hummus with Toasted Pepitas is the perfect crowd-pleasing fall-inspired appetizer. Here butternut squash is roasted and combined with chickpeas, tahini, fresh lemon juice, and a few spices like smoked sweet paprika and ginger for a really addictive dip. Pumpkin seeds (also called pepitas) are quickly toasted in olive oil on the stovetop and drizzled on top of the hummus to add an addictive crunch factor.
from recipegirl.com

Ingredients

• Roasted Butternut Hummus:
• 2 cups cubed butternut squash
• 2 tablespoons olive oil
• 3/4 teaspoon salt, divided
• 1/8 teaspoon black pepper
• 1 (15.5 oz) can chickpeas, rinsed and drained
• 1/4 cup tahini
• 3 tablespoons fresh lemon juice
• 1/2 teaspoon ground cumin
• 1/2 teaspoon garlic powder
• 1/4 teaspoon smoked sweet paprika
• 1/4 teaspoon ground ginger
• 2 to 4 tablespoons water
• Toasted Pepitas:
• 1 tablespoon light olive oil
• 1 tablespoon raw pumpkin seeds (pepitas)
• 1/8 teaspoon smoked sweet paprika

Details

Preparation time 10mins
Cooking time 30mins

Preparation

Step 1

Preheat the oven to 400 degrees F. Toss the squash with the olive oil, 1/4 teaspoon salt, and the black pepper and spread it out on a baking sheet. Roast until golden, about 15 to 20 minutes, tossing once halfway through. Cool.
Add the cooled squash, remaining 1/2 teaspoon salt, chickpeas, tahini, lemon juice, cumin, garlic powder, paprika, and ginger to a blender or food processor and puree until smooth, gradually adding enough water so it reaches your desired consistency.
Heat the olive oil in a small skillet over medium heat. Add the pumpkin seeds and cook until starting to turn golden, but not yet popping, about 2 minutes. Turn off the heat and stir in the paprika.
To serve, spread the hummus out in a shallow bowl. Drizzle the pumpkin seeds and oil on top, and serve with pita bread, toasted pita chips, sliced baguette, crackers, or raw veggies for dipping.

Yield:
8 servings