Butternut Squash Hummus Recipe

Preparation Steps

1. 1

   Prepare the Butternut Squash

   Preheat the oven to 400°F (200°C). Cut the butternut squash in half, remove seeds, and place it cut-side down on a baking sheet. Roast for about 30-40 minutes until tender. Let it cool, then scoop out the flesh.

2. 2

   Make the Hummus

   In a food processor, combine the roasted butternut squash, tahini, olive oil, garlic, lemon juice, cumin, salt, and pepper. Blend until smooth and creamy, adding water if necessary to reach desired consistency.

3. 3

   Prepare the Toasted Pepita Seeds

   In a dry skillet over medium heat, toast the pepita seeds until they are golden brown, about 3-5 minutes. Stir frequently to prevent burning.

4. 4

   Prepare the Candied Carrots

   In a small saucepan, add sliced carrots, sugar, and water. Cook over medium heat until the carrots are tender and the sugar has dissolved, about 10 minutes. Let cool.

5. 5

   Bake the Pita Bread

   Cut the pita bread into triangles. Brush with olive oil and sprinkle with salt. Bake in the oven at 400°F (200°C) for about 5-7 minutes until crispy and golden.

6. 6

   Serve

   Spoon the butternut squash hummus into a serving bowl, top with toasted pepita seeds and candied carrots. Serve with baked pita triangles.