Pesto Falafel with Butternut Hummus

Deselect All

Butternut Hummus:

1 small butternut squash (1 to 1 1/2 pounds), peeled and cut into small chunks (1/2 inch)

1/3 cup extra-virgin olive oil 

Kosher salt 

Freshly cracked black pepper 

8 ounces canned chickpeas, drained 

1/3 cup tahini 

1/3 cup coconut milk 

Juice of 1 lemon 

Pesto Falafel:

1 tablespoon miso

One 15-ounce can chickpeas, drained 

2 teaspoons ground cumin 

2 teaspoons ground coriander 

2 garlic cloves, finely chopped 

1/2 yellow onion, finely chopped 

1/2 cup fresh basil, roughly chopped 

3 tablespoons extra-virgin olive oil, plus more for drizzling

Kosher salt 

Freshly cracked black pepper 

1 tablespoon sesame seeds