Butternut Squash Hummus Toast, Pumpkin Seeds, Pomegranate
Servings 9 (click to scale)
Calories 285kcal
Ingredients
Butternut Squash Hummus
- 1 Tbsp extra virgin olive oil,
- 1/2 tsp ground cumin
- 1/4 tsp ground paprika
- 1/8 tsp ground cayenne pepper
- 1/4 tsp kosher salt
- 1/4 tsp ground cinnamon
- 1 Tbsp water
- 1 Tbsp tahini paste
- 8 oz canned garbanzo beans
- 1/2 tsp lemon juice
- 9 oz butternut squash peeled, diced into 1" cubes
- 1/8 tsp ground black pepper
- 3/4 tsp canola oil
Toast Assembly
- 9 slices multigrain bread Arnolds brand recommended
- 9 Tbsp hulled pumpkin seeds Also know as pepitas
- 9 Tbsp pomegranate seeds
Instructions
Butternut Squash Hummus
- Toss diced butternut squash with canola oil and black pepper, then bake at 350F for 30 minutes until tender. Set aside to cool.
- In a food processor, combine butternut squash, garbanzo beans, tahini, water, lemon juice, cinnamon, salt, cayenne, paprika, cumin and olive oil. Pulse until smooth.
Toast Assembly
- Toast the pumpkin seeds in a 350F oven for about 5 minutes or until toasted and golden.
- Toast multigrain bread just before assembly. On each slice of bread, spread 1/4 cup of butternut squash hummus and sprinkle with 1 Tbsp of toasted pumpkin seeds and 1 Tbsp pomegranate seeds.
Nutrition
Serving: 1each | Calories: 285kcal | Carbohydrates: 33g | Protein: 13g | Fat: 12g | Saturated Fat: 2g | Sodium: 223mg | Fiber: 7g
