Butternut Squash Hummus
A sweet, savory and smoky butternut squash hummus that quick n’easy to make and tastes like a bite of fall on a pita chip!
Prep Time10 mins
Cook Time25 mins
- 1.5 cups cubed butternut squash
- 1/2 cup olive oil divided (2 Tbsp for the squash and 2 Tbsp for hummus)
- 4 cloves garlic skin on
- 4 cloves garlic peeled + minced
- 3 tablespoons lemon juice
- 1 15- ounce can chickpeas lightly rinsed + drained, reserve liquid
- 2/3 cup tahini
- 1 teaspoon cumin
- ½ teaspoon kosher salt
- 1/4 tsp each sea salt + pepper to taste
- 1/2 tsp ground cumin
- 1/4 tsp smoked paprika (optional)
- 1/4 cup ¼ cup ice water, as needed to thin out, or use olive oil.
Preheat oven to 400 F degrees.
Place cubed butternut squash and unpeeled garlic cloves on a baking sheet and drizzle with olive oil, salt and pepper. Toss with your hands and spread out in one layer on the pan. Roast for 25 minutes, until tender at set aside to cool. Unpeel the garlic.
Combine the chickpeas, tahini, roasted garlic, butternut squash, lemon juice, garlic, cumin, smoked paprika, and salt in the bowl of a food processor.
With the motor running, slowly drizzle in the olive oil and blend until smooth.
Taste and adjust seasoning. Add ice water, liquid from garbanzo bean can and/or olive oil to thin out until desired consistency is reached.
Transfer to a serving bowl, garnish with the reserved butternut squash, and other toppings. See my topping suggestions above. Serve with fresh veggies and/or pita chips.
- Butternut squash can be roasted up to 3 in advance.
- If you don’t have a food processor, a blender can work as well.
- See my suggestions for all sorts of topping ideas.
- Leftover hummus will keep in the fridge up to 5 days.
- Hummus will thicken up in the fridge, dilute with 1 tablespoon of cold water at a time until you get your perfect consistency again.