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)