# Components:
→ Vegetables
01 - 1 medium butternut squash, peeled and cubed (approximately 1.5 lbs)
02 - 2 medium sweet potatoes, peeled and cubed (approximately 1.1 lbs)
03 - 2 red bell peppers, seeded and sliced
04 - 2 tablespoons olive oil
05 - Salt and black pepper to taste
→ Hummus
06 - 1 can (14 oz) butter beans, drained and rinsed
07 - 2 tablespoons tahini
08 - 2 tablespoons fresh lemon juice
09 - 1 clove garlic, crushed
10 - 3 tablespoons extra-virgin olive oil
11 - 1/2 teaspoon ground cumin
12 - Salt and black pepper to taste
13 - 2-3 tablespoons water, as needed for consistency
→ Toppings
14 - 3 tablespoons mixed seeds (pumpkin, sunflower, sesame)
15 - 2 tablespoons fresh parsley, chopped
16 - 1 teaspoon smoked paprika (optional)
# Directions:
01 - Preheat the oven to 400°F for roasting the vegetables.
02 - Place the cubed butternut squash, sweet potatoes, and sliced bell peppers on a large baking tray. Drizzle with 2 tablespoons olive oil and season generously with salt and black pepper. Toss thoroughly to coat all pieces evenly.
03 - Roast the vegetables in the preheated oven for 30-35 minutes, turning the pieces halfway through cooking, until golden brown edges appear and vegetables are fork-tender.
04 - While vegetables roast, combine butter beans, tahini, lemon juice, crushed garlic, 3 tablespoons extra-virgin olive oil, ground cumin, salt, and pepper in a food processor. Blend until completely smooth, adding water 1 tablespoon at a time until desired creamy consistency is reached. Adjust seasoning to taste.
05 - Heat a dry skillet over medium heat. Add mixed seeds and toast for 2-3 minutes, stirring frequently, until fragrant and lightly golden. Remove from heat immediately and transfer to a separate dish to cool.
06 - Spread a generous layer of butter bean hummus across each serving plate. Arrange roasted vegetables on top of the hummus bed. Garnish with toasted seeds, fresh chopped parsley, and a light dusting of smoked paprika if desired. Serve immediately while vegetables are still warm.
