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Butternut Squash Hummus

Butternut Squash Hummus
Recipe Date:
October 20, 2022
Serving Size:
Cook Time:
Imperial (US)
  • 1 medium butternut squash, halved and seeded
  • 3 cans chick peas, drained
  • 5 cloves garlic
  • 1 cup tahini paste
  • 3 lemons, juiced
  • 2 tsps cumin
  • 1 cup olive oil
  • salt & pepper to taste

Drizzle squash halves lightly with olive oil and salt, place and flesh side down on a parchment lined baking tray. Roast at 375°F oven for approximately 45 minutes until tender. Allow to cool and remove skin.

Combine remaining ingredients, with squash in a food processor; work in small batches ensuring you have some of each ingredient in each batch. Puree for 2-3 minutes until ingredients are well combined. Season with salt as desired.

To serve, drizzle with additional olive oil and Za'Tarr. Serve with warm pita bread.

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