Roasted Squash Hummus

easy meal easy plant based snack hummus oil free squash vegan Nov 25, 2023

Roasted Squash Hummus
Serves 4 • Total Time: 35 minutes • FODMAP rating: high

For those who are sensitive to FODMAPs, this is an adaptable hummus recipe that can be easily made lower with a few changes. The roasted squash and garlic in this recipe makes for a beautiful melding of flavors that are savory and hints at the autumnal beauty of the season. Pair it with toasted sourdough or raw vegetables to double up on produce!

2 cups butternut squash, cubed
1 bulb of garlic (will only need 4 cloves)
½ cup chickpeas or garbanzo beans (use a canned variety for the aquafaba as needed)
⅛ cup pine nuts
¼ cup tahini or almond butter
2 tablespoons lemon juice or 1 small lemon, juiced
2 tablespoons aquafaba 
½ teaspoon smoked paprika
¼ teaspoon salt or to taste
¼ teaspoon pepper or to taste
½ teaspoon cumin
¼ teaspoon ground cinnamon
1 teaspoon dried parsley or ¼ cup fresh

Preheat the oven to 350°F or 325°F on a convection oven.
Roast the unpeeled garlic bulb and butternut squash on a lined baking sheet for 20 to 40 minutes or until golden brown, depending on whether the squash was pre-cooked or raw. If using oil, spray lightly on the squash and cloves prior to roasting.
While squash and garlic are roasting, add the rest of the ingredients in a food processor: chickpeas or garbanzo beans, pine nuts, tahini or almond butter, lemon juice, aquafaba or oil and spices.
When the squash and garlic are fragrant and softened, peel 4 garlic cloves and place both items into the food processor.
Blend until smooth and serve with toasted sourdough or raw vegetables.
Keep the roasted garlic in an airtight container in the refrigerator to use in other recipes that call for garlic.
Keep roasted squash hummus up to a week in a lidded container in the refrigerator.

*Don’t forget to preload on vegetables before you eat!
*FODMAP Swaps: Drastically lower the FODMAP content to low by instead of roasting garlic and using aquafaba, use 2 to 3 tablespoons of garlic-infused oil; keep serving portions for chickpeas under ¼ cup or swap in more squash and less chickpeas in the hummus.

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