Roasted Butternut Squash Hummus
A good source of vitamin A, roasted squash adds a sweet, earthy flavor to hummus.
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Serves8 (about 1/4 cup)
SWAP ScoreWhat's this?
Ingredients
- 1 medium butternut squash
- 2 tablespoons olive oil divided
- 1 can low-sodium chickpeas drained and rinsed
- 1/4 cup tahini
- 3 tablespoons lemon juice
- 2 cloves garlic
- 1/2 teaspoon salt
Directions
- Preheat oven to 375 degrees F.
- Using a sharp knife, cut the ends off of the butternut squash. Cut in half lengthwise and scoop out seeds.
- Line a baking sheet with foil and place squash face up on the sheet. Drizzle squash with 1 tablespoon olive oil, cover with foil, and roast in the oven for 45 minutes. It is done when you can easily insert a knife. Remove from the oven and let cool.
- Once cool enough to handle, remove the skin of the butternut squash and discard. Cut the squash into smaller pieces.
- In a food processor or blender, add the diced squash and all other ingredients. Blend until smooth. (You can do this in batches depending on the size of your blender.)
Recipe Tips
Serve this with your favorite crackers or good-for-dipping veggies like carrots and celery.
Nutrition Facts
Roasted Butternut Squash Hummus
Amount Per Serving
Calories 136
Calories from Fat 72
% Daily Value*
Total Fat 8g
12%
Saturated Fat 1g
5%
Trans Fat 0g
Polyunsaturated Fat 3g
Monounsaturated Fat 4g
Cholesterol 0mg
0%
Sodium 211mg
9%
Potassium 197mg
6%
Total Carbohydrates 12g
4%
Dietary Fiber 4g
16%
Sugars 2g
Protein 4g
8%
Vitamin A
57%
Vitamin C
9%
Vitamin D0%
Calcium
3%
Iron
7%
* Percent Daily Values are based on a 2000 calorie diet.
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