Maple Butternut Squash Hummus.
ACE® elevates concepts across the menu.
Ingredients.
INGREDIENTSMaple Butternut Squash Hummus1 cup cubed butternut squash3 cloves garlic (skin on)½ orange, zest, and juice¼ cup maple syrup1 15-ounce can chickpeas (lightly rinsed + drained) (Alternative- 250G container of Plain Hummus, prepared)3-4 tbsp. olive oil (plus more for roasting garlic), plus extra for serving1/4 tsp. each sea salt + pepper (to taste)1/4 tsp. ground cinnamon1/4 tsp. ground cumin.
Instructions.
INSTRUCTIONSSpicy seedsIn a small sauté pan, toss pumpkin seeds, olive oil, and spices over medium heat until pumpkin seeds start to brown. Remove from heat, toss with salt and pepper to taste, and cool on a plate.Maple Butternut Squash HummusAdd cubed butternut squash and the unpeeled garlic cloves to a baking sheet and drizzle with a little olive oil and a pinch each salt and pepper. Toss to combine.Preheat oven to 400°F (204°C) and position a rack in the middle of the oven. Bake for 15-20 minutes, or until all squash is fork-tender and the garlic is golden brown. Let cool 5 minutes.Peel roasted garlic and add to a blender or food processor, along with squash, orange juice, maple syrup, chickpeas (or prepared hummus), olive oil, salt, pepper, cinnamon, cumin.Purée until creamy and smooth, scraping down sides as needed and adding more olive oil or a touch of water if it's too thick. Taste and adjust seasonings. If desired, refrigerate until fully chilled - about 3-4 hours - for a thicker, creamier dip.Place Hummus in a shallow serving bowl or plate, “swoosh” with a spoon. Drizzle with olive oil and sprinkle with spicy seeds.
APP: Better blog comments
APP: instafeed here
Header: Follow us on socials