Directions

  1. Combine butternut squash, garlic, water, tahini, lemon juice, lemon peel, 2 tablespoons olive oil, cumin, cinnamon and thyme in food processor. Cover; blend until smooth. Season to taste with salt.
  2. Toast baguette slices under the broiler until lightly toasted.
  3. Spread butternut hummus over the bread slices. Toss the DOLE® salad blend with remaining olive oil and balsamic vinegar to taste. Season to taste with salt. Divide salad between bread slices and top with hazelnuts and Parmesan chards.

Tips & Tricks

These tartines make a perfect lunch or afternoon snack. Instead of baguettes, cut slices from a full-size whole-grain loaf of bread. Prepare the tartine with butternut squash hummus and a large pile of dressed DOLE® Organic Spring Mix.