Butternut squash hummus
Butternut squash hummus with pomegranate molasses and sumac—Vanessa Perrone's Mediterranean recipe for a delicious snack or appetizer. Perfect with crudité or pita!
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 vanessaperrone.com.
Ingredients
- Small butternut squash, cut lengthwise and seeded
- 2 garlic cloves, peeled and lightly crushed
- Extra-virgin olive oil
- 1 can (19 oz/540 ml) chickpeas (drained, with water reserved)
- 3 tablespoons chickpea water
- 3 tablespoons tahini
- 2 tablespoons pomegranate molasses
- 1 tablespoon Aleppo pepper
- 1 teaspoon sumac
- Salt and pepper
- 2 tablespoons pumpkin seeds
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