Healthy Alternative Recipes
Hummus with Roasted Squash

Ingredients

• 1 lb peeled butternut squash, cut in 2-inch chunks (about 4cups)
• 2 tbsp olive oil, divided
• 1 tsp chopped fresh rosemary, or 1/4 tsp dried
• 1  19-oz can chickpeas, drained and rinsed
• 2 tbsp lemon juice
• 1 tsp ground cumin
• ¼ tsp hot red pepper sauce
• Salt and pepper to taste
  

Method

1. Place squash on a baking sheet lined with parchment paper. 
2. Sprinkle with 1 tbsp/15 ml olive oil and rosemary. 
3. Bake in a preheated 400F/200C oven for 40 minutes, or until tender and well browned. 
4. Cool.
5. Place chickpeas in a food processor and chop finely. 
6. Add lemon juice, cumin, remaining 1 tbsp/15 ml oil and hot pepper sauce.
7. Combine well. 
8. Add squash and combine. 
9. Add salt and pepper. If mixture is too thick, add a little yogurt or water to thin.
   
   Hummus with Roasted Red Peppers
   Roast 2 sweet red peppers. Peel, seed and dice. Use instead of squash.
   
   Hummus with Roasted Squash and Pesto
   Add 1/3 cup/75ml pesto to hummus.
   
   Devilled Eggs with Hummus
   Use hummus as a filling for devilled eggs. Shell hard-cooked eggs, cut in half and remove yolks, Fill egg whites with hummus. Garnish with whole chickpeas and sprinkle with paprika.
   

Recipe Notes

Makes about 3 cups

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