Paleo Butternut Squash Hummus
2 cups Butternut Squash (peeled and diced into 1-inch cubes)
2 tbsps Tahini
2 tbsps Lemon Juice
1/2 tsp Sea Salt
1/4 cup Extra Virgin Olive Oil
Crackers of choice for serving, I like Mary’s Gone Crackers
Steam the butternut squash in a steaming basket for 6 to 8 minutes, or until it is tender when pierced with a fork.
Add steamed squash to a blender or food processor along with the tahini, lemon juice and sea salt. Drizzle in the extra virgin olive oil and process until smooth and creamy.
Transfer the hummus to a bowl and refrigerate until ready to eat. Serve with crackers. Enjoy!