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Buffalo Butternut Squash Hummus
FARM FRESH FEASTS16Ingredients
20Minutes
830Calories
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Ingredients
US|METRIC
4 SERVINGS
- 1 1/2 cups chick peas (cooked and drained, try Dorothy's easy slow cooker chick pea method)
- 1 cup butternut squash (roasted, cut in half, scoop out the guts, add ½ cup water to a rimmed baking sheet, bake face down for 20-40 minutes at 400 degrees)
- 1/4 cup tahini
- 1/4 cup orange juice (I didn't have lemon or lime--but I've got Band Fruit Fundraiser Oranges to use)
- 4 tsp. cayenne pepper sauce (plus more for drizzling)
- 1/2 tsp. salt (to start, I use kosher plus more to taste)
- olive oil (for drizzling)
- celery (optional)
- cooked chicken (optional)
- crumbled blue cheese (optional)
- pretzels (optional)
- zucchini (optional)
- pita chips (optional)
- carrot (optional)
- celery sticks (optional)
- chicken (optional)
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NutritionView More
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830Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories830Calories from Fat280 |
| % DAILY VALUE |
| Total Fat31g48% |
| Saturated Fat8g40% |
| Trans Fat |
| Cholesterol280mg93% |
| Sodium1330mg55% |
| Potassium1570mg45% |
| Protein95g |
| Calories from Fat280 |
| % DAILY VALUE |
| Total Carbohydrate43g14% |
| Dietary Fiber7g28% |
| Sugars5g |
| Vitamin A160% |
| Vitamin C40% |
| Calcium20% |
| Iron35% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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