2 tablespoons tahini
3 garlic cloves, minced
1 lemon, juiced
1 teaspoon ground cumin
1 teaspoon paprika
salt and pepper to taste
1. Remove flesh from the butternut squash and place in a food processor. (Disclaimer – I don’t own a food processor. So I pureed the hummus in a large bowl, using a stick blender)
2. Add tahini, galic, lemon juice, cumin and paprika to the butternut squash. Puree until smooth.
3. Season the hummus with olive oil, salt and pepper.
4. Drizzle olive oil over hummus and sprinkle with pomegranate seeds. Serve with Wasa Multi Grain Crispbread.
*To roast the butternut squash, preheat the oven to 350 degrees. Quarter the squash and remove the seeds. Place the squash, cut side down on an oiled baking sheet and roast in the oven for 45-60 minutes, or until the squash is tender.
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