# Ingredient List:
→ 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 pepper to taste
→ Hummus
06 - 1 can (15 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 pepper to taste
13 - 2 to 3 tablespoons water as needed
→ Toppings
14 - 3 tablespoons mixed seeds (pumpkin, sunflower, sesame)
15 - 2 tablespoons fresh parsley, chopped
16 - 1 teaspoon smoked paprika, optional
# How To Make:
01 - Preheat oven to 400°F. Toss butternut squash, sweet potatoes, and bell peppers with olive oil on a baking tray, season with salt and pepper, and distribute evenly.
02 - Roast for 30 to 35 minutes, turning vegetables halfway through cooking, until golden brown and easily pierced with a fork.
03 - While vegetables roast, combine butter beans, tahini, lemon juice, garlic, olive oil, cumin, salt, and pepper in a food processor. Blend until smooth, gradually adding water to achieve creamy consistency. Adjust seasoning as needed.
04 - Heat a dry skillet over medium heat and toast mixed seeds for 2 to 3 minutes until fragrant and lightly golden. Transfer to a plate and set aside.
05 - Spread a generous layer of butter bean hummus on each serving plate. Arrange roasted vegetables on top and sprinkle with toasted seeds, fresh parsley, and smoked paprika if desired.
