Maple Smoked Butternut Brussels Hummus Recipe
Sprouts, Chili Sesame
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Ingredients
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Hummus Base
Garnish
Method
Preparation of Ingredients
- 1
Roasting Butternut Squash
Preheat your oven to 400°F (200°C). Peel, seed, and cube the butternut squash into 1-inch pieces. Arrange them on a baking sheet and drizzle with 1 tablespoon of olive oil, salt, and black pepper. Roast for 25-30 minutes, or until tender and lightly caramelized.
- 2
Cooking Brussels Sprouts
While the butternut squash roasts, trim the ends of the Brussels sprouts and cut them in half. Place them in a pot of boiling salted water for about 5 minutes until slightly tender. Drain and set aside to cool.
- 3
Preparing Garlic
Peel the garlic cloves. You can also roast them with the butternut squash for a sweeter flavor.
Making the Hummus
- 4
Blending Ingredients
In a food processor, combine the roasted butternut squash, cooked Brussels sprouts, tahini, garlic, lemon juice, maple syrup, and the remaining tablespoon of olive oil. Blend until smooth, adding a little water if needed to reach the desired consistency.
- 5
Seasoning the Hummus
Taste the hummus and adjust the seasoning with more salt, pepper, or lemon juice if necessary.
Garnishing and Serving
- 6
Garnishing the Hummus
Transfer the hummus to a serving bowl. Drizzle with chili sesame oil, sprinkle with chili flakes, and garnish with fresh parsley.
- 7
Serving Suggestions
Serve the maple smoked butternut Brussels hummus with pita chips, fresh vegetables, or as a spread on sandwiches.
