Golden Maple Squash Hummus with Crispy Sage and Pomegranate Seeds

Ingredients

• •1 medium butternut squash (about 2 lbs), peeled, seeded, and cubed
• •2 tablespoons olive oil, divided
• •1 teaspoon ground cinnamon
• •1 teaspoon smoked paprika
• •1/2 teaspoon salt, plus more for seasoning
• •1/4 teaspoon ground black pepper
• •2 cups cooked chickpeas (or 1 can, drained and rinsed)
• •2 tablespoons tahini
• •2 tablespoons maple syrup
• •2 cloves garlic, minced
• •1/4 cup freshly squeezed lemon juice
• •2 tablespoons water (as needed for consistency)
• •10 fresh sage leaves
• •1/4 cup pomegranate seeds
• •1/4 cup extra virgin olive oil (for garnish)

Instructions

1. 1

   Preheat your oven to 400°F (200°C).

2. 2

   Spread the cubed butternut squash on a baking sheet. Drizzle with 1 tablespoon olive oil and sprinkle with ground cinnamon, smoked paprika, salt, and black pepper. Toss to coat evenly.

3. 3

   Roast the squash in the oven for 35-40 minutes or until tender and caramelized, flipping halfway through.

4. 4

   While the squash roasts, heat the remaining 1 tablespoon olive oil in a small skillet over medium heat. Add the sage leaves and fry them for 1-2 minutes until crispy. Remove and set aside on a paper towel.

5. 5

   Once the roasted squash has cooled slightly, transfer it to a food processor along with the chickpeas, tahini, maple syrup, garlic, lemon juice, and 1/4 teaspoon salt.

6. 6

   Blend the mixture until smooth, adding water 1 tablespoon at a time to adjust the consistency to your preference.

7. 7

   Taste and adjust seasoning if needed.

8. 8

   Transfer the hummus to a serving bowl and drizzle with extra virgin olive oil. Top with crispy sage leaves and pomegranate seeds.

9. 9

   Serve with pita chips, fresh vegetables, or crusty bread for dipping.