Hummus
Ingredients:
For the roasted squash:
- 1 medium butternut squash
- 1 tablespoon olive oil
- Salt and fresh grounded black pepper
For the hummus:
- 1 can chickpeas (rinsed)
- 1/2 cup olive oil
- 1/2 cup tahini
- 1-2 lemon (juice)
- 3 cloves garlic
- Salt and fresh grounded black pepper
Garnishing:
- Chimichurri sauce
- Extra olive oil
Directions:
Peeled the butternut squash and place in a cast iron skillet or cookies sheet; Season with the oil, salt and black pepper. Preheat oven to 350- 375 degrees depending on the oven and cook the squash until tender. Once the squash is cooked and cool place in a food processor and add the chickpeas, olive oil, tahini, lemon juice, garlic, salt and black pepper. Puree everything until smooth. Add a little bit of oil or water if consistence is too thick or a little more of chickpeas if it is too thin. Taste and adjust salt and pepper if needed. Garnish with chimichurri sauce or minced parsley and extra olive oil. |