Recipe courtesy of James Briscione
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Roasted Fall Vegetable Hummus
20 min
Serves 12
20 min
Serves 12



Preheat oven to 350°.

Place the butternut squash pieces, cauliflower florets and garlic cloves in a pile in mixing bowl. Drizzle 2 tablespoons of extra virgin olive oil over the vegetables, and sprinkle the smoked paprika, cumin and salt. Toss well to combine then spread onto a single layer on the baking pan on parchment paper.

Roast the vegetables in the preheated oven until tender, about 12-14 minutes. Remove from the oven and cool slightly.

Scrape the vegetables and any remaining oil into a blender or food processor. Add the drained chickpeas, tahini, lemon juice and 1/4 cup olive oil to the vegetables in the blender. Purée until smooth. If the mixture is having trouble blending, add water 1 tablespoon at a time until smooth. Once blended taste and season with more salt if needed.

To serve, spoon into bowls, and top with a swirl of fresh olive oil and a sprinkle of smoked paprika.

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