Butternut Squash Hummus

Ingredients:

1 cup diced butternut squash
1 large or 2 medium cloves of garlic
1½ cups cooked chickpeas, placed in a colander and rinsed under running water
¼ cup tahini (sesame paste)
3 tablespoons of fresh lemon juice
½ teaspoon cumin
½ teaspoon coriander
½ teaspoon cayenne pepper (or less if you don't like spiciness)
½ teaspoon sea salt
¼ cup extra virgin olive oil
¼ cup water (or as needed)
freshly ground black pepper

Topping:

¼ cup pomegranate seeds
¼ cup feta cheese
2 tablespoons of chopped parsley
a drizzle of olive oil
pita bread, crackers and/or vegetables

Directions:

1. Heat the oven to 200 degrees and line a baking tray with baking paper. Place the sliced ​​squash on a baking sheet and drizzle with olive oil and a few pinches of salt and pepper. Wrap the garlic cloves (with a drizzle of olive oil and a pinch of salt) in foil and place on a baking sheet. Bake for 20-25 minutes or until squash is tender. Allow to cool slightly.
2. In a food processor, puree the roasted butternut squash, roasted garlic, cooked chickpeas, tahini (sesame paste), lemon juice, cumin, coriander, cayenne pepper, and sea salt.
3. Pour olive oil while rubbing. Add as much water as needed until the consistency of hummus is right. Taste and check if you need to add more spices.
4. Transfer the hummus to a bowl and serve with pomegranate seeds, feta cheese, parsley, and a drizzle of olive oil. We also recommend serving with warm pita bread, crackers and/or chopped vegetables. Delicious!

Recipe: loveandlemons.com