Chipotle Butternut Squash Hummus, Vegan + Gluten-Free
Author: 
Recipe type: holiday
Cuisine: side dish, snack
Prep time: 
Cook time: 
Total time: 
Serves: 8
 
Ingredients
  • 1 medium butternut squash (or 1 cup butternut squash puree)
  • 1 tablespoon olive oil
  • 1½ cups cooked chickpeas (or 1 15-ounce can, rinsed and drained)
  • ¾ cup Sir Kensington's Chipotle Fabanaise
  • salt and black pepper, to taste
Instructions
  1. To prepare the squash, preheat the oven to 400°F. Slice the squash in half and scoop out and discard the seeds. Place the halves on a baking sheet, flesh side up, and use a fork to poke a few holes in each. Drizzle the olive oil on top. Bake for 40-60 minutes, until very tender.
  2. When the squash is finished baking, let it sit until it's cool enough to handle, then scoop out ½ cup of flesh from each side (making an even hollow space on both sides) and place it in a blender.
  3. Add the chickpeas, Chipotle Fabanaise, salt and pepper, and blend until smooth.
  4. To serve, transfer the hummus back into the hollowed out squash. It's delicious warm or cold!
Recipe by The Colorful Kitchen at https://thecolorfulkitchen.com/2018/12/04/chipotle-butternut-squash-hummus-vegan-gluten-free/