Roasted Squash Hummus Bowl

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Summary

Yield
Servings
SourceRecipe by Elena Palermo
Prep time40 minutes
Cooking time
Total time40 minutes

Description

Looking for a new healthy lunch idea? Try this seasonal, satisfying hummus bowl! Enjoy as an appetizer or main dish and get creative with toppings for added flavor and texture! Try topping with fresh feta cheese, pumpkin seeds and/or harissa. 

Ingredients

15 ounces
chickpeas (drained and rinsed)
3 tablespoons
aquafaba
1/2 cup
tahini
3
lemon juice (juice from 3 lemons)
1/2 teaspoon
cumin
1 teaspoon
salt
1/2 teaspoon
pepper
1 clove
garlic (peeled)
1/4 cup
squash, acorn (cubed and roasted)
1/4 cup
squash, butternut (cubed and roasted)
1/4 cup
chickpeas (roasted)
1 tablespoon
parsley, fresh (chopped)
2 tablespoons
pomegranate jewels
1/2 cup
arugula (fresh)
1 tablespoon
olive oil
 
salt (to taste)
 
pepper (to taste)
 
pita bread (for dippng)

Instructions

In a blender, add chickpeas, tahini, garlic, lemon juice, cumin, salt and pepper. Turn blender on and slowly add 1 Tbsp olive oil and 3 Tbsp aquafaba while blender is on, using removable top spout. Blend until smooth. Scrape hummus out of the blender and add to bowl. Begin topping with squash and chickpeas. Sprinkle pomegranate jewels, parsley, and arugula on top of squash and chickpeas. Drizzle 1 Tbsp olive oil, add remaining fresh parsley and salt and pepper to taste on top. Enjoy with a warm piece of pita.