Butternut Squash Hummus

Spicy hummus dip and baby rainbow carrots

Rich in beta-carotene, this butternut squash based recipe takes “hummus” dips to the next level. 

Ingredients (Serves 8): 

  • 2 cups cubed butternut squash (or 1 1/2 cups roasted butternut squash)
  • 1/4 cup raw tahini
  • 1 Tbsp minced garlic
  • 1 Tbsp extra virgin olive oil
  • 1 Tbsp water
  • 1/3 cup fresh lemon juice
  • 1/2 tsp cumin
  • 1/2 tsp cayenne pepper
  • salt and pepper, to taste
  • red pepper flakes (optional, for garnish & spice)

Preparations: 

  1. If using raw butternut squash, cube and roast butternut squash (coat with nonstick cooking spray and roast on 425 ºF for 25 minutes, stirring halfway through). Allow to cool. 
  2. Add all ingredients into a food processor. Pulse until smooth. Adjust seasonings to taste. 
  3. Sprinkle red pepper flakes, to taste, for garnish and spice. 

Nutritional content per serving (serves 8):  80 calories, 2g protein, 7g carb, 1g fiber (6g net carb), 1g sugar, 5g fat