Description
This creamy and flavorful Butternut Squash Hummus combines the sweetness of roasted butternut squash and garlic with traditional hummus ingredients like chickpeas, tahini, and lemon juice. Enhanced with warming spices such as cinnamon, cumin, and optional smoked paprika, this vibrant dip is perfect served with whole-wheat pita chips and roasted vegetables, making it a delicious and nutritious appetizer or snack.
Ingredients
Main Ingredients
- 1 cup cubed butternut squash
- 4 cloves garlic (skin on)
- 4 cloves garlic (peeled and minced)
- 2 Tbsp lemon juice
- 1 15-ounce can chickpeas (lightly rinsed and drained)
- 1/3 cup tahini
- 3-4 Tbsp olive oil (plus more for roasting garlic)
- 1/4 tsp sea salt (plus additional to taste)
- 1/4 tsp black pepper (plus additional to taste)
- 1/2 cup fresh parsley (chopped)
- 1/4 tsp ground cinnamon
- 1/2 tsp ground cumin
- 1/4 tsp smoked paprika (optional)
To Serve
- Whole-wheat pita chips
- Roasted carrots (optional)
Instructions
- Preheat oven: Preheat your oven to 400 degrees F (204 C) and position a rack in the middle of the oven to ensure even roasting.
- Prepare vegetables: Place the cubed butternut squash and unpeeled garlic cloves on a baking sheet. Drizzle with olive oil and sprinkle with salt and pepper. Toss everything together to coat evenly.
- Roast squash and garlic: Bake the vegetables for 15-20 minutes until the squash is fork-tender and the garlic is golden brown. Once done, remove from oven and let cool for about 5 minutes.
- Peel garlic and assemble in processor: Peel the roasted garlic cloves and add them to a food processor or blender along with the roasted squash, fresh minced garlic, lemon juice, chickpeas, tahini, olive oil, salt, pepper, chopped parsley, cinnamon, cumin, and smoked paprika if using.
- Blend until smooth: Purée the mixture until creamy and smooth, scraping down the sides as needed. If the hummus is too thick, add a bit more olive oil or a small amount of water to reach your desired consistency.
- Adjust seasoning and serve: Taste the hummus and adjust the seasonings as needed. Serve immediately with pita chips and your choice of vegetables, such as roasted carrots. For a thicker, creamier dip, refrigerate for 3-4 hours before serving.
- Store leftovers: Store any leftover hummus covered in the refrigerator for up to 4-5 days, though it tastes best when fresh.
Notes
- Roasted carrots pair wonderfully with this hummus, adding a sweet and earthy contrast.
- You can adjust the amount of garlic and spices to suit your taste preferences.
- Adding smoked paprika is optional but adds a nice smoky depth to the hummus.
- For a smoother texture, blend for longer and drizzle more olive oil as needed.
- If refrigeration time is limited, the hummus can be served immediately but chilling improves the texture and flavor.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Mediterranean
