Butternut Squash and Kalamata Olives Hummus
Deliciously creamy, this fall-inspired dip features roasted-to-perfection butternut squash, rich tahini, and spicy garlic. It is garnished with wonderfully salty Kalamata olives and pepitas, making...
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at muriellebanackissa.com.
Cooking tools:
- Food processor
- Fine-mesh sieve
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Can opener
- Spatula
- Mixing bowl
Ingredients
- 1 14oz can of chickpeas
- ¾ cups roasted butternut squash
- 4 tbsp aquafaba ((the liquid from the canned chickpeas))
- 3 tbsp tahini
- 2 tbsp lemon juice
- 2 garlic cloves (, peeled)
- ½ tsp ground cumin
- ¼ tsp sea salt
- ¼ tsp freshly cracked black pepper
- ¼ cup + 2 tbsp chopped Kalamata olives
- Extra virgin olive oil (, optional for garnish)
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