Hummus de calabaza asada

Ingredientes

• 2 cups Butternut Squash ((300g) Peeled and Chopped)
• 1 Tablespoon Olive Oil
• 1 teaspoon Smoked Paprika
• 1/2 teaspoon Cayenne Pepper
• 1/4 teaspoon Sea Salt
• 1/4 teaspoon Ground Black Pepper
• 2 Tablespoons Lemon Juice (Freshly Squeezed)
• 2 Cloves Garlic (Crushed)
• 15 ounce Can Chickpeas (Drained)
• 1/3 cup Tahini ((80g))
• 4 Tablespoons Cold Water
• 1/2 teaspoon Sea Salt
• 1/2 teaspoon Cumin
• 2 Tablespoons Olive Oil
• Olive Oil (Drizzled)
• Fresh Parsley (Chopped)
• Black Sesame Seeds
• Smoked Paprika

Preparación

1. 1

   Preheat the oven to 400°F (200°C).

2. 2

   Add the chopped butternut squash to a mixing bowl along with the olive oil, smoked paprika, cayenne pepper, sea salt and ground black pepper and toss everything together until the butternut is well coated.

3. 3

   Transfer to a parchment lined baking tray and bake at 400°F for 30 minutes.

4. 4

   While the butternut is roasting, squeeze the fresh lemon juice and add it to a bowl along with the crushed cloves of garlic and let the fresh garlic soak in the lemon juice.

5. 5

   When the butternut is cooked, let it cool a little and then add it to the food processor along with the lemon juice and garlic, chickpeas, tahini and 2 Tbsp of the cold water.

6. 6

   Process until chunky.

7. 7

   Add in the sea salt, cumin, olive oil and remaining 2 Tbsp of cold water and process until smooth.

8. 8

   Serve it topped with a drizzle of olive oil, a sprinkle of black sesame seeds and smoked paprika and some fresh chopped parsley.