Roasted Butternut Squash Hummus

5  Ratings
  • 20 min prep
  • 55 min total
  • Makes 22 servings, 2 Tbsp. dip and 16 crackers each.


Roasted Butternut Squash Hummus Recipe

Ingredients

  • 1 lb. peeled butternut squash, cut into chunks
  • 4 cloves garlic
  • 1/4 cup olive oil, divided
  • 1 can (15 oz.) cannellini beans, rinsed
  • 1/4 cup sour cream
  • 1/2 tsp. zest and 2 tsp. juice from 1 lime, divided
  • 1/2 ground cumin
  • 1/4 tsp. ground cinnamon
  • 3 green onions, sliced
  •  WHEAT THINS Toasted Pita Garlic Herb Oven Baked Crackers

Instructions

  • Heat  oven to 400°F.
  • Toss  squash and garlic with 1 Tbsp. oil; spread onto rimmed baking sheet sprayed with cooking spray. Bake 20 min., stirring after 10 min. Cool.
  • Place  squash mixture in food processor container. Add beans, sour cream, lime juice, seasonings and remaining oil; process until smooth. Stir in onions and lime zest.
  • Spoon  into bowl. Serve with crackers.

Recipe Tips

Spice it UpFor a touch heat, add 1/8 tsp. ground red pepper (cayenne) to cooked squash mixture along with the onions and lime zest.

SubstituteServe with WHEAT THINS Toasted Pita Original Oven Baked Crackers instead of the WHEAT THINS Toasted Pita Garlic Herb Oven Baked Crackers.

180720

Nutrition Information

Makes 22 servings, 2 Tbsp. dip and 16 crackers each.
  • Low Sodium
  • Good source of vitamin A or C
  • Vitamin A Source

Carb Choices

1

Diet Exchange

1 Starch, 1-1/2 Fat

Nutrition Notes

Perfectly seasoned with spices, this deliciously different low-sodium hummus is high in vitamin A from the butternut squash.

Nutrition per serving:

    • Calories 140 
    • Total fat 6 g
    • Saturated fat 1 g
    • Cholesterol <5 mg
    • Sodium 125 mg
    • Carbohydrate 18 g
    • Dietary fiber 3 g
    • Total sugars 1 g
    •     Includes added sugars n/a
    • Protein 3 g
    • Vitamin A 35 %DV
    • Vitamin C 4 %DV
    • Vitamin D n/a
    • Calcium 2 %DV
    • Iron 8 %DV
    • Potassium n/a
    • n/a indicates that data is not available