HUMMUS WHITE BEANS, BUTTERNUT SQUASH AND ROSEMARY

  • Servings : 20
  • Preparation : 10 minutes
  • Cook time : 25 minutes
  • Calories : 60 cal
  • Fat : 3 g
  • Carbohydrate : 6 g
  • Lipid : 3 g
  • Fiber : 2 g
  • Protein : 3 g
Recette de hummus haricots blancs, courge musquée et romarin

Ingredients

  • 250 ml (1 cup) Butternut squash (musk squash), cut into small cubes
  • 2 garlic cloves
  • 2 fresh rosemary rods
  • 1 preserves (540 ml) of white beans, rinsed and drained
  • 125 ml (½ cup) of Tahini butter
  • 60 ml (¼ cup) of water
  • 15 ml (1 tsp) of lemon juice


Steps

1 - Preheat the oven to 200 C (400 F).


2 - Place a parchment paper on a baking sheet. Place the squash cubes, crushed garlic cloves and rosemary rods. Bake for 25 minutes .


3 - in a large bowl, place the white beans, tahini butter, water and lemon juice. When the squash is cooked, add it, as well as the garlic, to the bowl. 'Help of a giraffe, mix the ingredients until a homogeneous mixture is obtained.




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