Butternut Hummus

Butternut Hummus

1 small butter nut, cut in half,  half rubbed with oil and roasted until done, the other half cubed, oiled and put on sheet pan
1 can garbanzo beans
Juice of 1 lemon
½ cup tahini
1 clove garlic
2 TBSP olive oil
Fresh Oregano
Salt
Black Sesame seeds

 

 Preheat oven to 400. Put squash in to cook, 30-40 minutes. Blend half of skinned butternut with garbanzos, tahini, lemon, garlic and olive oil. Add water if needed. Salt to taste. Top with roasted cubes, oregano and sesame seeds. 

 

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