INGREDIENTS
KOGINUT SQUASH HUMMUS
1 Koginut squash
1 can (15.5 oz) chickpeas, drained and rinsed
¼ cup tahini
3 tablespoons fresh lemon juice
2 garlic cloves, roasted
3 tablespoons extra virgin olive oil
1 teaspoon kosher salt
1 teaspoon ground cumin
½ teaspoon smoked paprika
1 tablespoon Hot Honey
PUMPKIN SEED GRANOLA
1 cup raw pumpkin seeds
⅓ cup rolled oats
1 tablespoon olive oil
1 ½ teaspoons maple syrup
1 teaspoon smoked paprika
½ teaspoon garlic powder
1 teaspoon kosher salt
1 teaspoon dried thyme
DIRECTIONS
Preheat the oven to 375°F. Cut squash in half vertically, scoop out seeds. Salt and oil cut sides, place cut-side down on baking sheet. Roast 35 minutes, flip and brush with more oil. Continue roasting for 15-20 minutes until soft and caramelized. Roast garlic cloves alongside squash wrapped in foil with oil until tender.
Reduce the oven to 325°F. Toss pumpkin seeds, oats with olive oil, maple syrup, paprika, garlic powder, salt, and thyme. Spread on a parchment-lined baking sheet. Bake for 15-20 minutes, stirring halfway, until golden and crispy. Cool completely. It will crisp as it cools.
Place the rinsed chickpeas in a pot of water and bring to a boil. Remove from heat and drain. In a food processor, blend chickpeas, roasted squash, tahini, and lemon juice. Add roasted garlic, olive oil, salt, cumin, and paprika. Blend until creamy and smooth, adding water if needed for desired consistency. Spread hummus in a shallow serving bowl, creating wells with the back of the spoon. Sprinkle pumpkin seed granola on top, and drizzle with hot honey.
