Southwestern Winter Squash Hummus

6 cloves garlic
1/4 c. fresh cilantro
1/4 c. fresh lemon or lime juice
1 tsp. citrus zest
2 Tbsp. Roasted Pumpkin Seed Oil
4 Tbsp. tahini
1 lb. roasted winter squash or 1 - 15 oz. can of pumpkin/squash puree
2 tsp. cumin
1 tsp. sea salt
1/2 tsp. chili powder
toasted pumpkin seeds for garnish

Put cleaned garlic cloves into food processor, pulse until chopped fine. Place cilantro in food processor and pulse until finely chopped. Add all other ingredients (except pumpkin seeds) and blend until smooth. Transfer to a bowl, cover, and refrigerate overnight.

To serve: garnish hummus with additional Pumpkin Seed Oil and pumpkin seeds.

Notes: Get an amazing roasted squash by using a baking pan preheated in a hot oven (415F). Toss your peeled squash pieces in a generous drizzle of Garlic Olive Oil and roast for 20 minutes, stirring partway. Also, if you don't have tahini, try using 2 Tbsp. Toasted Sesame Oil instead! 

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