Roasted Butternut Squash Hummus

 

Ingredients

  • 2 cups roasted butternut squash ( I roasted in about a tbsp of olive oil and a sprinkle of cinnamon for about 30- 40 mins at 405)
  • 1 15 oz can chickpeas, drained and rinsed
  • 2 tablespoons extra virgin olive oil
  • 2 cloves garlic
  • pumpkin seeds (pepitas)
  • 1/3 cup ice cold water
  • 4 fresh sage leaves

Directions:

  1. Place roasted butternut squash into a food processor
  2. Add the chickpeas, garlic, sage leaves, olive oil.
  3. Process until smooth and all is combined.
  4. Slowly pour in 1/3 cup of ice cold water as the mixture is processing.
  5. Place in container and top with pumpkin seeds!
  6. Store in the fridge.

 

Original Recipe  

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

w

Connecting to %s