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Butternut Hummus (GF and vegan) Recipe

   
 

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     Butternut Hummus (GF and vegan)

Category   Appetizers
Sub Category   Gluten-Free
Preptime   10 minutes

Ingredients
1 can chickpeas, drained and liquid reserved
3/4 Cup mashed roasted butternut squash (see note)
3 tablespoons tahini
3 tablespoons lemon juice
1 teaspoon cumin powder
1/2 teaspoon smoked paprika
1/2 teaspoon salt
1 clove of garlic, crushed or minced
 

Instructions
Put all of the ingredients in a food processor. Process until very smooth, about 8 minutes, adding reserved bean liquid if needed for proper consistency. Serve with pita wedges or chips, tortilla chips, Trader Joe's multigrain cracker rounds, gluten free crackers, or vegetables for dipping.
Note- To roast butternut squash- roast cubes of peeled butternut drizzled with olive oil in 400 degree oven for 45 minutes or so, until fork pierces squash readily. Alternately microwave a whole butternut squash on hi for five minutes. Cut in half lengthwise and scoop out seeds. Brush cut surface with olive oil. Roast cut side up in a 400 degree oven for 1 to 1 1/2 hours, until fork readily pierces squash. Scoop squash out of skin when cooled.


Originally Submitted
3/21/2017





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