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BUTTERNut squash hummus sliders

SERVES 6

Fresh butternut squash hummus is deliciously sandwiched between Cheddar & Parmesan Brazilian cheese bread and colorful veggie toppings.

INGREDIENTS

• 1 cup ¾ inch cubes butternut squash
• 2 tsp preferred vegetable oil
• 1 can chickpeas, drained and rinsed
• ⅓ cup tahini
• 3 tbs fresh lemon juice, divided
• 1 garlic clove, chopped
• ½ tsp ground cumin
• ½ tsp fine sea salt
• 1 bag Parmesan and Cheddar Brazi Bites
• 1 large avocado, pitted and diced
• 1 medium cucumber, peeled and thinly sliced
• ½ cup jarred roasted red bell peppers, cut into strips
• Alfalfa or radish sprouts

INSTRUCTIONS

PREHEAT OVEN to 400°

 

STEP 1
On a baking sheet toss squash cubes with oil, spread out in a single layer, and roast until tender and lightly browned, about 25 minutes.


STEP 2

In a food processor combine roasted squash, chickpeas, tahini, 2 tablespoons lemon juice, garlic, cumin, and salt. Process until very finely ground. With the machine running, add ¼ cup cold water and process until completely smooth.


STEP 3

Bake Brazilian Cheese Bread according to package directions. Let cool slightly, then cut in half crosswise and lay the bottoms of each bite on a countertop.

STEP 4
In a small bowl mash avocado with remaining 1 tablespoon lemon juice.


STEP 5

Spread a small amount of hummus on bites. Top with a cucumber round, a small spoonful of mashed avocado, a couple red pepper strips, and sprouts. Place the top of each bite on top and serve.

 

ENJOY