Roasted Butternut Squash and Carrot Hummus
An alternative to traditional hummus, Butternut Squash and Carrot Hummus is a healthy, clean dip or spread for veggies, wraps or in a bowl.
- 1 pound butternut squash diced
- 10 baby carrots
- 3 TBSP olive oil divided
- ¼ cup tahini
- 1 lemon juiced
- 1 clove garlic peel
- ¾ cup canned chickpeas drained
- 2 tsp honey
- 1 tsp cumin
- 1-2 TBSP water
- 1 tsp kosher salt
- ½ tsp pepper
Preheat oven to 400°.
Place squash and carrots on a sheet pan and drizzle with 1 TBSP of the olive oil.
Place in preheated oven and roast for 25 minutes until veggies are nice and golden.
Once the timer goes off, remove the veggies from the oven and let cool for about 10 minutes.
Meanwhile, add tahini, lemon juice and garlic to the food processor and pulse until a nice paste forms.
Add the chickpeas, squash and carrots to the processor in that order and pulse each until incorporated for about a minute.
Add the water as needed to get to the desired consistency.
Add the honey, cumin and S/P. Correct for taste preference.
- Serve with toasted pita triangles, blue corn tortilla chips or veggies.
- Garnish with pomegranate seeds, toasted shelled pumpkin or sunflower seed seeds or pine nuts.