This fall friendly variation of hummus is packed with protein, fiber, healthy fats and beta-carotene, a breast cancer deterrent, as well as other good-for-you nutrients.
2-3 cups cubed butternut squash
1/4 cup olive oil, divided
1 teaspoon smoked paprika
1/4 teaspoon dried oregano
1 tablespoon honey
1 15-ounce can chickpeas, rinsed and drained
2 tablespoons tahini
2-3 tablespoons lemon juice
2 garlic cloves
salt and pepper to taste
1. Pre-heat oven to 400.
2. In a small bowl combine butternut squash with 2 tablespoons olive oil, paprika, oregano, honey, salt and pepper. Toss to combine.
3. Arrange squash on a baking sheet in a single layer. Roast for 20-25 minutes or until tender.
4. Combine squash with remaining ingredients and puree in a food processor. Add water to think to desired consistency. Season with salt and pepper.
Katie Cavuto MS, RD
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