Firehook crackers, flavor of your choice (We love Rosemary Sea Salt!)
2 cups butternut squash, peeled, chopped into 1 inch cubes
1 can of garbanzo beans, drained and rinsed
1/4 cup of tahini
1 small clove of garlic, grated
4 tablespoons of lemon juice
3 tablespoons of olive oil
INSTRUCTIONS:
Preheat your oven to 375°
Roast your butternut squash until tender and golden brown. Really caramelize the squash to make sure it loses as much liquid as possible.
Once cooked and cooled, blend squash in food processor until a purée has formed. Set aside
Separately in a food processor blend the rest of the ingredients +3 small ice cubes for two minutes or until light, smooth, and fluffy.
In a serving dish, place half of the hummus and layer on top half of the puréed butternut squash. Repeat these steps with the rest of the hummus and the rest of the butternut squash purée.
Swirl the dip with a spoon to reveal a marbled design. (Optional! Top heavily with furikakie seasoning)
Roast your butternut squash until tender and golden brown. Really caramelize the squash to make sure it loses as much liquid as possible.
Once cooked and cooled, blend squash in food processor until a purée has formed. Set aside
Separately in a food processor blend the rest of the ingredients +3 small ice cubes for two minutes or until light, smooth, and fluffy.
In a serving dish, place half of the hummus and layer on top half of the puréed butternut squash. Repeat these steps with the rest of the hummus and the rest of the butternut squash purée.
Swirl the dip with a spoon to reveal a marbled design. (Optional! Top heavily with furikakie seasoning)
Enjoy with your Firehook crackers!
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