Curried Butternut Squash Hummus
This creamy, curried butternut squash hummus is perfect as a dip or spread. Packed with flavor and easy to prepare!
Equipment
- blender or food processor
- Cutting board
- knife
- measuring spoons,
- Rubber spatula
Ingredients
- 1 can 15 ounces, or 425 g cooked garbanzo beans, drained and rinsed
- 2 cups 400 g chopped roasted butternut squash (see note)
- 1 tablespoon 15 ml extra-virgin olive oil
- ¼ cup 64 g tahini
- 2 tablespoons 30 ml fresh lemon juice
- 1 large clove garlic grated
- 1 heaping tablespoon 8 g mild to medium curry powder
- 1 teaspoon ground cumin
- ½ teaspoon coarse sea salt to taste
- ¼ teaspoon ground black pepper to taste
Instructions
- Place the roasted butternut squash, garbanzo beans, and garlic in a food processor.
- Add the olive oil, tahini, lemon juice, curry powder, cumin, salt, and pepper.
- Blend until smooth, scraping the sides with a rubber spatula as needed.
- Adjust the seasoning to taste.
- Serve chilled, at room temperature, or warm with crackers, pita bread, or chips.
Notes / Tips / Wine Advice:
Wine Advice:
Pair with a crisp Sauvignon Blanc or dry Riesling to complement the earthy spices and creamy texture.
Pair with a crisp Sauvignon Blanc or dry Riesling to complement the earthy spices and creamy texture.
Nutritional Information
Calories: 120 kcal | Carbohydrates: 14 g | Protein: 4 g | Fat: 5 g | Sugar: 2 g | Salt: 0.5 mg
