Name: Red Kuri Squash and Roasted Red Pepper Hummus
Ingredients: 1 ½ cups diced red kuri squash, unpeeled; 1-2 tablespoons olive oil; 1 teaspoon salt; 1 red bell pepper; 1 (15-ounce) can chickpeas, drained and rinsed; 2 cloves garlic, minced; 2-3 tablespoons tahini paste; 1/3 - 2/3 cups vegetable stock; 2 tablespoons lemon juice

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Red Kuri Squash and Roasted Red Pepper Hummus

Prepare this hummus recipe as an appetizer or side dish.

Course: Snack

Keyword: chickpeas, hummus, red kuri squash, roasted red peppers, tahini

Author: Gentry Woodward

Ingredients

1 ½ cups diced red kuri squash, unpeeled
1-2 tablespoons olive oil
1 teaspoon salt
1 red bell pepper
1 (15-ounce) can chickpeas, drained and rinsed
2 cloves garlic, minced
2-3 tablespoons tahini paste
1/3 - 2/3 cups vegetable stock
2 tablespoons lemon juice

Instructions

Preheat oven to 375° F. Toss squash with olive oil and salt. Bake 35–40 minutes or until fork-tender. Remove from oven.
Place red pepper under broiler until the skin blisters. Allow pepper to cool; then remove the skin and seeds, and dice the pepper.
Place diced red pepper, chickpeas, garlic, roasted squash and tahini in a food processor; blend until very smooth. Slowly add vegetable stock to bring to desired consistency.
Add lemon juice and salt to taste.
Serve with pretzel chips or crackers.

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