Butternut Squash Hummus

This hummus makes a healthy addition to any diet (even low carb) because it’s packed with fiber and vitamins that contribute to your overall well-being.

Ingredients:

• 1 butternut squash
• 1-14 oz. can chickpeas (reserve some liquid)
• 1/2 cup Fresh Harvest extra virgin olive oil, plus extra for butternut squash (mild or medium EVOO)
• 1 teaspoon paprika, more for garnish
• ¼ teaspoon salt
• 1 teaspoon garlic powder
• ¼ teaspoon cayenne pepper
• Juice of one fresh lemon
• (optional) Drizzle with a Fresh Harvest olive oil to serve, use extra-virgin, fused or infused. For this recipe we recommend our Milanese Gremolata or our olive wood Smoked Olive Oil.

Directions:

1. Preheat the oven to 425 degrees F.
2. Peel the butternut squash and cut in half. Rub with our olive oil and a sprinkling of sea salt.
3. Roast on a baking sheet for 35 minutes, turning halfway. Allow to cool completely. (Can be done in advance and kept in fridge).
4. Add all ingredients into a food processor or blender. Process until smooth and creamy. Add some of the chickpea liquid to the hummus one tablespoon at a time as needed to help make the hummus creamier.
5. Put the hummus in a bowl and top with our extra virgin olive oil (lots of options). Chill well.
6. Serve with baby carrots, cucumber slices, raw veggies, naan bread, crackers or pita chips.