Photo: Sorin Gheorghita
Roasted Garlic Butternut Squash Hummus
13 ingredients
15 min + 45 min
3
openrecipes
Roasted butternut squash, chickpeas (garbanzo beans) and roasted garlic are the foundation of this recipe. A little olive oil and water give it the right consistency, and lemon juice, tahini, paprika, and cayenne punch up the flavor. Just 156 calories for a 1/2 cup serving!
Estimated Nutrition (whole recipe, rough)
514
Calories
10g
Protein
37g
Fat
42g
Carbs
Counts 10 of 11 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Vegetable | 1 tbsp (14g) | 120 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Tahini | 1 tbsp (15g) | 89 |
| Butternut Squash | 1 cup cubed (140g) butternut | 76 |
| Pea | 1/2 cup (72g) | 62 |
| Hummus | 1 tbsp (15g) | 25 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Clove | 1 tsp ground (2g) | 7 |
| Garlic | 1 clove (3g) | 4 |
| Salt | 1 tsp (6g) | 0 |
| Pumpkin | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- ½ FOR THE ROASTED VEGETABLES:
- 1 head Medium-sized Butternut Squash
- 1 Tablespoon Garlic
- 1 cup Oil
- 3 cloves FOR THE HUMMUS:
- ½ cups Roasted Butternut Squash
- 2 Tablespoons Roasted Garlic, Flesh Squeezed Out Of The Skin
- 2 Tablespoons Canned Chick Peas, Drained And Rinsed
- ½ Tablespoons Tahini Paste
- ½ teaspoons Lemon Juice
- ¼ teaspoons Extra Virgin Olive Oil
- ⅛ teaspoons Salt, Plus More To Taste
- ¼ cups Paprika
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By tastykitchen ·
Recipe sourced from
openrecipes