Maple Butternut Squash Hummus

Go ahead, and rip it, dip it, spread, or dunk it!  Choose your favourite ACE Bakery® baguette to accompany this Maple Butternut Squash Hummus with Spicy Seeds recipe and create the perfect appetizer for any occasion.

INGREDIENTS

Maple Butternut Squash Hummus

• 1 cup cubed butternut squash
• 3 cloves garlic (skin on)
• ½ orange, zest, and juice
• ¼ cup maple syrup
• 1 15-ounce can chickpeas (lightly rinsed + drained) (Alternative- 250G container of Plain Hummus, prepared)
• 3-4 tbsp. olive oil (plus more for roasting garlic), plus extra for serving
• 1/4 tsp. each sea salt + pepper (to taste)
• 1/4 tsp. ground cinnamon
• 1/4 tsp. ground cumin

Spicy seeds

• 1 tbsp. olive oil
• ¼ cup pumpkin seeds (raw, unsalted)
• ¼ tsp. cumin
• 1/8 tsp. chili powder
• Salt and pepper

INSTRUCTIONS

Spicy seeds

1. In a small sauté pan, toss pumpkin seeds, olive oil, and spices over medium heat until pumpkin seeds start to brown. Remove from heat, toss with salt and pepper to taste, and cool on a plate.

Maple Butternut Squash Hummus

1. Add cubed butternut squash and the unpeeled garlic cloves to a baking sheet and drizzle with a little olive oil and a pinch each salt and pepper. Toss to combine.
2. Preheat oven to 400°F (204°C) and position a rack in the middle of the oven. Bake for 15-20 minutes, or until all squash is fork-tender and the garlic is golden brown. Let cool 5 minutes.
3. Peel roasted garlic and add to a blender or food processor, along with squash, orange juice, maple syrup, chickpeas (or prepared hummus), olive oil, salt, pepper, cinnamon, cumin.
4. Purée until creamy and smooth, scraping down sides as needed and adding more olive oil or a touch of water if it’s too thick. Taste and adjust seasonings. If desired, refrigerate until fully chilled – about 3-4 hours – for a thicker, creamier dip.
5. Place Hummus in a shallow serving bowl or plate, “swoosh” with a spoon. Drizzle with olive oil and sprinkle with spicy seeds