| Hummus With Roasted Squash |
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Ingredients: Peeled butternut squash, cut in 2-inch/5cm chunks (about 4cups/1L) 2 tbsp Olive oil, divided 1 tsp Chopped fresh rosemary, or 1/4 tsp/1 ml dried 1 19-oz/540ml can chickpeas, drained and rinsed 2 tbsp lemon juice 1 tsp ground cumin ¼ tsp hot red pepper sauce Salt and pepper to taste Instructions: Sprinkle with 1 tbsp/15 ml olive oil and rosemary. Bake in a preheated 400F/200C oven for 40 minutes, or until tender and well browned. Cool. Place chickpeas in a food processor and chop finely. Add lemon juice, cumin, remaining 1 tbsp/15 ml oil and hot pepper sauce. Combine well. Add squash and combine. Add salt and pepper. If mixture is too thick, add a little yogurt or water to thin. Nutrition Facts: |
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