Is a hummus without garbanzo beans still hummus? This recipe contains tahini. It has a hummus-like texture. It involves lemon and a little olive oil. Who cares — it is good and It's mine, so I'm deeming it worthy of the title "hummus."
Learn how to make this recipe after the break!
1/2 of one butternut squash (2C)
1 T EVOO
1 tsp red pepper flakes
5 cloves roasted garlic
Juice from 1/2 large lemon
2 T fresh rosemary, chopped
1.5 T tahini
1/2 tsp cumin
Preheat over to 300 degrees. Scrape out the seeds from squash and peel. Cut the squash into one inch cubes. Put the cubes on a foil-lined baking sheet. Drizzle with olive oil, sprinkle with red pepper flakes, and mix to coat evenly.
Place the squash in the oven for 40 minutes or until tender, tossing once half way through. Remove from oven and allow to cool.
Once cooled, transfer squash to a food processor and pulse until smooth. Add the roasted garlic, rosemary, cumin, lemon juice, and tahini. Mix in processor until smooth. Add sat, pepper, and more red pepper flakes to taste.
Makes 8 serving of 2 T each.
Approximate nutrition count per serving: 48 cals, 2.4g fat, 6.8g carbs, 1.1g sugar, 1g protein
- Snacks, Dips
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