Foto: RecipeGirlIngredients
- 2 cups cubed butternut squash
- 2 tablespoons olive oil
- ¾ teaspoon salt, (divided)
- ⅛ teaspoon black pepper
- One 15.5 ounce can chickpeas, (rinsed and drained)
- ¼ cup tahini
- 3 tablespoons fresh lemon juice
- ½ teaspoon ground cumin
- ½ teaspoon garlic powder
- ¼ teaspoon smoked sweet paprika
- ¼ teaspoon ground ginger
- 2 to 4 tablespoons water
- 1 tablespoon light olive oil
- 1 tablespoon raw pumpkin seeds ((pepitas))
- ⅛ teaspoon smoked sweet paprika
Steps
Preheat the oven to 400℉.
Toss the squash with the olive oil, ¼ teaspoon salt, and the black pepper and spread it out on a baking sheet. Roast until golden, about 15 to 20 minutes, tossing once halfway through. Remove from oven and cool.
Add the cooled squash, remaining ½ teaspoon salt, chickpeas, tahini, lemon juice, cumin, garlic powder, paprika, and ginger to a blender or food processor and puree until smooth, gradually adding enough water so it reaches your desired consistency.
Heat the olive oil in a small skillet over medium heat. Add the pumpkin seeds and cook until starting to turn golden, but not yet popping, about 2 minutes. Turn off the heat and stir in the paprika.
To serve, spread the hummus out in a shallow bowl. Drizzle the pumpkin seeds and oil on top, and serve with pita bread, toasted pita chips, sliced baguette, crackers, or raw veggies for dipping.
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