Description
This Butternut Squash Hummus recipe offers a delicious twist on the classic chickpea dip by incorporating roasted butternut squash for a slightly sweet and creamy texture. Enhanced with tahini, lemon juice, garlic, and spices, this vibrant hummus is perfect for serving as a nutritious appetizer or snack.
Ingredients
Scale
Main Ingredients
- 2 cups butternut squash, peeled and cubed
- 1 can (15 oz) chickpeas, drained and rinsed
- 3 tablespoons tahini
- 2 tablespoons olive oil (plus extra for roasting)
- 2 cloves garlic, minced
- 2 tablespoons lemon juice
- 1/2 teaspoon cumin
- 1/2 teaspoon smoked paprika (optional)
- Salt and pepper to taste
- 2-3 tablespoons water (as needed for consistency)
Optional Toppings
- Extra olive oil
- Smoked paprika
- Toasted sesame seeds
- Fresh parsley
Instructions
- Roast the Butternut Squash: Preheat your oven to 400°F (200°C). Toss the cubed butternut squash with a drizzle of olive oil, salt, and pepper. Spread the squash evenly on a baking sheet. Roast for 25-30 minutes or until tender and slightly caramelized, turning halfway through to ensure even cooking.
- Blend the Ingredients: In a food processor, combine the roasted butternut squash, chickpeas, tahini, olive oil, minced garlic, lemon juice, cumin, and smoked paprika (if using). Blend everything until smooth and creamy.
- Adjust Consistency and Seasoning: If the hummus is too thick, add water one tablespoon at a time until you reach your desired consistency. Taste and adjust the seasoning by adding more salt, pepper, or lemon juice as needed.
- Serve and Garnish: Transfer the hummus to a serving bowl. Drizzle with extra olive oil and sprinkle with smoked paprika, toasted sesame seeds, or fresh parsley for a flavorful garnish.
- Enjoy: Serve your butternut squash hummus with pita bread, crackers, or fresh vegetables for dipping. It makes a healthy and delicious appetizer or snack.
Notes
- Roasting the butternut squash enhances its natural sweetness and adds a caramelized depth of flavor.
- For a smoother hummus, peel the butternut squash carefully to remove all skin before roasting.
- The smoked paprika is optional but adds a nice smoky undertone to the hummus.
- Adjust water gradually to ensure hummus doesn’t become too runny.
- This hummus can be stored in an airtight container in the refrigerator for up to 4 days.
- Try serving with pita chips, raw vegetables, or as a spread on sandwiches and wraps.
