The combination of squash and hummus makes this dip unique and fabulous.
4 c (2 lbs) butternut squash, quartered with seeds and skin removed
2 Tbsp tahini
1 clove of garlic, minced
½-1 tsp salt
1 Tbsp olive oil
1 tsp ground cumin
1 Tbsp lemon juice
1. Preheat oven to 400.
2. Add squash and let it roast for an hour.
3. In a food processor, combine butternut squash, tahini, salt, garlic, olive oil, cumin and lemon juice.
4. Blend to a smooth consistency.
5. Taste for seasoning. You may need a bit more salt. You can play around with the texture of the hummus by adding olive oil or water. Blend again.
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