This butternut squash hummus is rich, creamy, just a tad sweet, savory, and flavored with roasted garlic and smoked paprika.
With this post the flood gates are opening. The butternut squash floodgates, that is. Didn’t know such a thing existed? Stick around.
Seriously, I hope you guys like butternut squash, because my supply of butternut squash ideas is endless, as is my supply of butternut squash. My boyfriend texted me a couple weeks ago from work informing me that a coworker was offering up butternut squash from his garden. I, trying to be polite, requested one squash. I later found out that I didn’t have to be polite, because there were boat loads of butternut squash available. My next response: “Bring it on.” And bring it on he did. I’ve already got a few recipes queued up and I’m still swimming in butternut squash.
Incidentally, this goes great with my harvest theme. Sounds like my butternut benefactors had quite a harvest.
I wasn’t sure what to expect here. I wanted some hummus to go with a salad I was making for dinner, and the squash was there, so I figured I’d try my hand at some butternut squash hummus. I was totally pleased. As the title of the post indicates, this was every so slightly sweet, savory, and delightfully smoky, thanks to the addition of smoked paprika. It was like a delicious Autumnal explosion in my mouth. It was also a bit thicker and heartier than typical hummus, and I’m thinking it would be awesome on a veggie sandwich. You get a nice big batch of hummus from this recipe, so you should have plenty of room to play around and try it out in different ways.
- 1 lb. butternut squash, cubed (about 4 cups)
- ⅓ cup olive oil, divided
- 1 bulb garlic
- 14 oz. can or 1¾ cups cooked chickpeas, rinsed and drained
- juice of 1 lemon
- 2 tbsp. tahini
- 1 tsp. smoked paprika
- ¼ tsp. salt
- Preheat oven to 400°.
- Coat a baking sheet with cooking spray or line with parchment.
- Toss butternut squash cubes with ½ tablespoon of olive oil and arrange in a single layer on baking sheet.
- Cut the top off of your garlic bulb. This should cut into the tips of each (or most of) the cloves. Drizzle with 1 tablespoon of olive oil and wrap loosely in foil.
- Place garlic and butternut squash in the oven. Toss the squash cubes after about 15 minutes.
- Remove squash when the cubes pierce easily with a fork, after about 25-30 minutes.
- Remove garlic when the cloves are tender and beginning to brown, after about 40 minutes total.
- Allow garlic and squash to cool a bit.
- Remove the roasted garlic from the shell by squeezing gently. The garlic should be soft and spooge out through the openings you made when you cut into the top of your bulb.
- Place squash, garlic and all remaining ingredients in food processor bowl, including any remaining olive oil. Blend until smooth.