# What you'll need:
→ 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 freshly ground black pepper to taste
→ Butter Bean 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 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)
# Method:
01 - Preheat the oven to 400°F (200°C) 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 pepper. Toss thoroughly to coat all pieces evenly.
03 - Roast the vegetables in the preheated oven for 30-35 minutes, turning halfway through cooking, until golden brown and tender when pierced with a fork.
04 - While vegetables are roasting, combine the drained butter beans, tahini, lemon juice, crushed garlic, 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 achieved. Taste and adjust seasoning as necessary.
05 - Heat a dry skillet over medium heat. Add the mixed seeds and toast for 2-3 minutes, stirring frequently, until fragrant and lightly golden. Remove from heat immediately and set aside.
06 - Spread a generous layer of butter bean hummus across each serving plate. Arrange the roasted vegetables on top of the hummus. Sprinkle with toasted seeds, chopped fresh parsley, and a dusting of smoked paprika if using.
