This butternut squash hummus is made with roasted butternut squash to pack in the flavor. It is creamy and smooth, it makes the perfect deep.
|1 butternut squash about 800 gr, peeled, deseeded & cubed||1 garlic cloves||4 tbsp olive oil||1 tbsp tahini|
|400 gr chickpeas, cooked||1/2 lemon, juice and zest||1 tbsp sesame seed, toasted||2 pita bread, warmed or grilled to serve|
For The Spice Blend
|1/2 cinnamon stick||1 tsp cloves||1 tsp coriander seeds||1 tsp cumin seeds||1/2 tsp fennel seeds||1 tsp paprika|
Preheat the oven to 350˚ F. in a large bowl mix the cubed squash with olive oil and spice mixture. Season with salt and pepper. Pour in a single layer in a roasting tray. Place in the preheated oven and roast for 45 minutes until tender.
Add cold roasted squash, tahini, and chickpea in a blender, squeeze of lemon juice, lemon zest along with olive oil. Blend until smooth. Taste and adjust seasoning. Transfer the hummus to a bowl and sprinkle with a little of toasted sesame. Drizzle with olive oil and serve with warm pita bread.