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Roasted Butternut Squash Hummus. {Video!}

Jessica, How Sweet Eats
  • minutes
  • Serves

INGREDIENTS

1 1/2 cups

(1-inch) cubed butternut squash

2 tbsp

olive oil

1/4 tsp

salt

1/4 tsp

pepper

1/4 tsp

freshly ground nutmeg

1 1/2 cups

chickpeas, plus 1/2 cup for topping

1/2 cup

tahini

1/3 cup

olive oil

1/4 tsp

salt

1/4 tsp

pepper

3 tbsp

ice water

2 tbsp

pomegranate molasses

3 tbsp

pomegranate arils

2 tbsp

roasted pepitas

1

bunch of sage leaves