White Bean & Butternut Squash Hummus

From the Registered Dietitians and Chefs of NewYork-Presbyterian Hospital

Recipe Yields: 12 Servings

Ingredients

  •  1 (15 oz) can low-sodium cannellini or other white beans, rinsed and drained
  •  1 butternut squash puree
  •  1/4 cup tahini (sesame seed paste)
  •  2 tbsp fresh lemon juice
  •  3 tbsp extra-virgin olive oil
  •  1 tsp ground cumin
  •  1/2 tsp smoked paprika
  •  1/2 tsp turmeric
  •  1 tsp garlic powder

Directions

  1.  Place all ingredients in a food processor and blend until smooth. Serve with fresh cut vegetables or whole wheat pita bread.

Nutrition Facts

Recipe Yields: 12 Servings (2 cups)

Amount Per Serving (~3 tbsp)
Calories 120
6g fat (45% calories from fat)
0.9g saturated fat (7% calories from saturated fat0
Sodium 60mg
Total Carbs 12g
Dietary Fiber 7g
Protein 10g