Servings: 9 each
Ingredients
Butternut Squash Hummus
- 1 Tbsp olive oil, extra virgin
- 1/2 tsp cumin, ground
- 1/4 tsp paprika, ground
- 1/8 tsp cayenne pepper, ground
- 1/4 tsp kosher salt
- 1/4 tsp cinnamon, ground
- 1 Tbsp water
- 1 Tbsp sesame tahini paste
- 8 oz cooked garbanzo beans
- 1/2 tsp lemon juice
- 9 oz butternut squash, peeled, diced into 1" cubes
- 1/8 tsp black pepper
- 3/4 tsp canola oil
Toast Assembly
- 9 slices multigrain bread (Arnolds brand recommended)
- 9 Tbsp hulled pumpkin seeds (pepitas)
- 9 Tbsp pomegranate seeds
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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.1/8 tsp black pepper, 3/4 tsp canola oil, 9 oz butternut squash, peeled, diced into 1" cubes
- In a food processor, combine butternut squash, garbanzo beans, tahini, water, lemon juice, cinnamon, salt, cayenne, paprika, cumin and olive oil. Pulse until smooth.1 Tbsp olive oil, extra virgin, 1/2 tsp cumin, ground, 1/4 tsp paprika, ground, 1/8 tsp cayenne pepper, ground, 1/4 tsp kosher salt, 1/4 tsp cinnamon, ground, 1 Tbsp water, 1 Tbsp sesame tahini paste, 8 oz cooked garbanzo beans, 1/2 tsp lemon juice
Toast Assembly
- Toast the pumpkin seeds in a 350F oven for about 5 minutes or until toasted and golden.9 Tbsp hulled pumpkin seeds (pepitas)
- 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.9 slices multigrain bread (Arnolds brand recommended), 9 Tbsp pomegranate seeds
Nutrition
Serving: 1each | Calories: 285kcal | Carbohydrates: 33g | Protein: 13g | Fat: 12g | Saturated Fat: 2g | Sodium: 223mg | Fiber: 7g
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