Butternut Squash Hummus

This recipe is inspired by one of my favorite appetizers at my local Italian restaurant. The combination of sweet and smooth, the kick of red pepper flakes, and the crunch of the pistachios truly make this one of my favorite appetizers to serve at any gathering. A simple dish you and your guests are guaranteed to love!

1 butternut squash

2 tbsp olive oil

2 cloves of garlic

1 lemon

1 can of chickpeas

1/2 of pistachios

1 tbsp tahini

1 tbsp red pepper flakes

Salt and pepper to taste

Start by preheating your oven at 350°F then washing your butternut squash and cutting the squash in half long ways. Once you have two halves you are going to scoop out the insides. You will next add your first tablespoon of olive oil to both halves of the squash. Salt and pepper to taste before putting the squash into the oven for 45 minutes to an hour.

As your squash is baking you’re going to start mincing your garlic cloves and squeezing your lemon into your food processor. I boil my chickpeas before adding them into the food processor to soften them, once softened add them to the lemon juice and garlic already in the processor. Next you will get a tablespoon of tahini and put it into the processor.

Once the butternut squash is fully cooked, remove it from the oven and let it cool before scooping the squash out the shell into the food processor. Next blend your garlic, lemon, chickpeas, tahini and squash together to create the hummus texture. If the hummus feels too thick/not smooth enough add a little bit of water and continue to blend.

Once the consistency is to your liking, add your butternut squash hummus to a dish of your choice. Use your last tablespoon of olive oil on top and well as salt and pepper to taste. Next, chop your pistachios and add to the top of your dish with red pepper flakes as the finishing touch.

My favorite way to eat this dish is with any kind of baked bread

Enjoy!