Ingredients

The following ingredients have 6 Servings
  • 2 1/2 cups cubed butternut squash (about 1 pound/450g unpeeled squash)
  • 1 TBS olive oil
  • 3 TBS water
  • 1/2 tsp curry powder
  • 1/2 tsp salt (add more to taste)
  • 1/2 tsp paprika
  • 1/2 tsp ground cumin
  • 1 15- oz (425g) can of chickpeas, drained and rinsed
  • 1 TBS water
  • 1 TBS tahini
  • 1/2 TBS olive oil
  • 1/2 TBS lemon juice
  • 1 tsp salt
  • 1/2 tsp garlic powder
  • 2 medium ripe avocados
  • 1/3 cup chopped tomatoes (about 1 small roma tomato)
  • 2 TBS chopped red onion
  • 1/2 TBS lemon juice
  • 1/2 tsp salt
  • 1/2 tsp garlic powder
  • 1/4 tsp cumin
  • 1/2 large red pepper (chopped)
  • chopped parsley
  • za'atar (optional)

Instruction

  • Preheat oven to 385 degrees F (195 degrees C). Line a baking sheet with parchment paper or a silicone mat. Toss the peeled and cubed butternut squash with olive oil and a pinch of salt. I chopped the squash into 1/2-inch cubes to make them cook faster. Bake for 20 to 25 minutes, or until the cubes are easily pierced with a fork.
  • While the butternut squash is baking prepare the other layers. Blend all the hummus ingredients together until smooth. I mixed the chickpeas on low for 20 seconds and finished it in the medium speed. Add water one tablespoon at a time if you want the hummus to be creamier. Set the hummus aside.
  • In a small bowl, mash the ripe avocados with a fork. Mix in all the other ingredients for the guacamole and set aside.
  • When the butternut squash is done cooking, blend all the butternut squash dip ingredients until smooth. Add water one tablespoon at a time if you want the squash layer to be creamier.
  • In a bowl, spread a layer of the butternut squash mixture. Next, layer on the hummus, and then the guacamole. Top with chopped red peppers, and parsley. Sprinkle some za'atar if you like.
  • Refrigerate leftovers in an airtight container.