Roasted Butternut Squash Hummus

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Roasted Butternut Squash Hummus

Ingredients

• 4 cups of butternut squash, peeled and cubed
• Juice of 1 lemon
• 1/2 cup of tahini (Soom is my favorite)
• 4 garlic cloves
• Olive oil
• Salt

Preparation

1. Heat oven to 450 degrees.
2. On a sheet pan, scatter squash cubes and toss with olive oil (about 4 tablespoons) and a sprinkle of salt.
3. Roast squash for about 30 minutes or until fork tender.
4. In a food processor, add roasted squash (with leftover oil from the pan), tahini, lemon, and garlic. Blend until smooth.
5. Transfer squash hummus to a bowl. Make a well with the back of a spoon in the center of the mound and fill with a drizzle of olive oil and sprinkle of salt. Eat with your favorite sturdy veggies for dipping—love this with endives and radishes. Enjoy!