Autumn Squash & Scallion Hummus Recipe

Name: Autumn Squash & Scallion Hummus
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups roasted kabocha squash, about half of one medium kabocha squash; 1 -2 tablespoon olive oil, for roasting; 1 (19 ounce) can chickpeas, 1 . 5 cups cooked if cooking from scratch; 6 scallions, chopped; ¼ cup raw tahini or ¼ cup toasted tahini; ¼ cup lemon juice; 1 12-2 teaspoons salt; 1 -2 tablespoon olive oil; 1 pinch paprika; 1 pinch black pepper; 1 pinch cilantro (to garnish) or 1 pinch parsley (to garnish)

Servings: persons

2 cups roasted kabocha squash, about half of one medium kabocha squash
1 -2 tablespoon olive oil, for roasting
1 (19 ounce) can chickpeas, 1 . 5 cups cooked if cooking from scratch
6 scallions, chopped
¼ cup raw tahini or ¼ cup toasted tahini
¼ cup lemon juice
1 12-2 teaspoons salt
1 -2 tablespoon olive oil
1 pinch paprika
1 pinch black pepper
1 pinch cilantro (to garnish) or 1 pinch parsley (to garnish)

1
First, heat the oven to 400 degrees.
2
Seed & cut the squash into lengthwise pieces, leaving the highly nutritious skin on (it will soften in the roasting process).
3
Of course, if you have an aversion to the skins, feel free to remove them but Im a whole squash girl always have been and I take great pleasure in eating whole thing :).
4
Toss or rub the squash slices in a little olive oil and place on a flat baking tray.
5
Bake for 25-30 minutes or so, until the squash pieces are browning and soft.
6
Be sure to flip them over once or twice to cook evenly and prevent sticking.
7
When ready, remove from the oven to cool for a few minutes before pureeing.
8
To make the hummus, combine all of the ingredients in a sturdy blender or food processor.
9
Blend until smooth, adding a little olive oil or water to create a silky smooth consistency.
10
Transfer to large container and use right away or refrigerate.

571

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 cups roasted kabocha squash, about half of one medium kabocha squash, 1 -2 tablespoon olive oil, for roasting, 1 (19 ounce) can chickpeas, 1 . 5 cups cooked if cooking from scratch, 6 scallions, chopped, and more.

Yes, Autumn Squash & Scallion Hummus falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Autumn Squash & Scallion Hummus

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