Butternut Squash Hummus With Roasted Cherry Tomatoes And Chilli Crisp

Name: Butternut Squash Hummus With Roasted Cherry Tomatoes And Chilli Crisp
Cook time: 60 min
Ingredients: 0.5 cup chickpeas (cooked and peeled); 1 butternut squash (medium sized, roasted with garlic and spices); 2 tablespoons tahini (optional); 0.5 lemon juice; 2 tablespoons olive oil; 1 garlic (whole); 1 tablespoons red chili powder (to sprinkle over butternut); salt (to taste); 2 cup roasted cherry tomatoes; 2 teaspoons chili crisp (to drizzle over)

A fall-inspired vegan hummus recipe with a twist, featuring roasted butternut squash and chili crisp.

Cook time60 minutes

Ingredients

For the hummus

For the topping

Directions

1
Cut the butternut squash in half and sprinkle chili powder and salt. Drizzle olive oil and place the garlic inside. Roast the butternut in the oven at 300° for an hour or until it’s soft.
2
Add chickpeas, tahini, lemon juice, salt, olive oil, roasted butternut and the roasted garlic in a food processor and blend until smooth. You can add a splash of cold water to make it smooth.
3
Place the hummus in a bowl and garnish with roasted cherry tomatoes. Don’t forget to drizzle the chili crisp on top.

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Butternut Squash Hummus With Roasted Cherry Tomatoes And Chilli Crisp

Ingredients

For the hummus

For the topping

Directions

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