Roasted Delicata Squash & Garlic Hummus
4 medium delicata squashes or around 2 lbs of squash
1/4 cup tahini
3-4 cloves garlic peel on
2 tbsp freshly squeezed lemon juice
1 tbsp extra virgin olive oil
1/2 tsp cumin powder
1 tsp smoked paprika
1/2 tsp salt
1/8 tsp freshly ground black pepper
Wash and cut delicata squash lengthwise. Leave seeds in.
Lay on a lined baking sheet and drizzle olive oil on it.
Add 3-4 cloves garlic on the baking sheet as well peel on.
Roast in oven at 400 degrees F for about 35-40 minutes or until fully cooked and slightly browned.
Remove from oven and let cool. Once cooled, use a fork to scrape out seeds from the middle of each squash piece.
Use same fork to scrape out flesh of squash and place in blender.
Cut the ends of the garlic cloves and remove the garlic from the peel. Add garlic to blender.
Add rest of ingredients listed (oil, Tahini, spices, salt, pepper, lemon juice) to blender.
Blend until smooth. Taste and adjust seasonings to your preference, especially salt and spices.
Garnish with parsley, drizzle of olive oil, and/or light dusting of paprika if you wish.
Enjoy with fresh slices or veggies or gluten free crackers (I prefer simple mills almond flour crackers) or chips!