Butternut Squash Hummus
Ingredients
400g McCain Frozen Butternut Chunks
2 - 3 Tablespoons Olive Oil
2 Cloves of Garlic, Minced
2 Tablespoons Tahini (Sesame Paste)
Juice Of 1 Lemon
1 Teaspoon Ground Cumin
Salt And Pepper to Taste
Optional Toppings: Drizzle of Olive Oil, Paprika, and Chopped Fresh Parsley
Directions
Total Time: 40 minutes
Serving Size: 8
- Preheat your oven to 200°C
- Spread the McCain frozen butternut chunks on a baking sheet in a single layer. Toss them with a tablespoon of olive oil, some salt, and pepper.
- Roast the butternut squash in the preheated oven for about 20 - 25 minutes or until they are tender and slightly caramelized.
- Allow the roasted butternut squash to cool slightly before proceeding.
- In a food processor, add the roasted butternut squash, minced garlic, tahini, lemon juice, and ground cumin.
- Start blending the ingredients on low speed and gradually increase the speed while drizzling in the remaining olive oil. Blend until you get a smooth and creamy texture.
- Taste the hummus and adjust the seasoning with salt and pepper as needed.
- Transfer the butternut squash hummus to a serving bowl.
- To serve, you can drizzle some extra olive oil over the top and sprinkle with paprika or chopped fresh parsley for added flavour and presentation.
- Enjoy your Butternut Squash Hummus with pita bread, vegetable sticks, or your favourite dippers.
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