Step up your hummus game this fall with this flavor-packed butternut squash hummus! It’s rich, creamy, just a tad sweet, savory, and flavored with roasted garlic and smoked paprika.
I hope you guys like butternut squash, because my supply of butternut squash ideas is endless, as is my supply of butternut squash.
My husband 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.
Sounds like somebody had quite the harvest, and I’m reaping the benefits. :)
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.
Start by tossing your squash in some olive oil and roasting it in the oven. And while you’re at it, roast some garlic for your hummus too! Roasting the garlic mellows the flavor, so it’s perfect for this slightly sweet hummus.
Next, into the food processor with your roasted butternut squash and garlic, as well as some chickpeas, tahini, lemon juice, olive oil and smoked paprika.
Blend it up until smooth and creamy.
It’ll come out 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.
Tips for Making Awesome Butternut Squash Hummus
- Cutting back on oil? Try replacing some of it with water.
- The squash and garlic can be roasted a day or two in advance and refrigerated, or it can be frozen up to two months.
- Got some other type of winter squash on hand? I’m sure it would work! Pumpkin, acorn squash, and kabocha would all make delicious hummus.
- I really like the mellow flavor of roasted garlic in here, but if you’re a super garlic fiend, feel free to add a raw clove or two into your batch.
Sweet, Savory & Smoky Butternut Hummus
Step up your hummus game this fall with this flavor-packed butternut squash hummus! It's rich, creamy, just a tad sweet, savory, and flavored with roasted garlic and smoked paprika.
- 1 pound butternut squash, peeled and cubed (about 3 cups)
- 5 1/2 tablespoons olive oil, divided
- 1 bulb garlic
- 1 (14 ounce) can chickpeas, drained and rinsed
- 2 tablespoons lemon juice
- 2 tablespoons tahini
- 1 teaspoon smoked paprika
- 1/2 teaspoon salt, or to taste
- Pinch cayenne pepper, or to taste
Preheat the oven to 400°F.
Toss the butternut squash cubes with 1/2 tablespoon of olive oil and arrange them in a single layer on a baking sheet or in an oven-safe skillet.
Cut the top off of your garlic bulb. This should cut into the tips of each (or most of) the cloves.
Drizzle the garlic with 1 tablespoon of olive oil and wrap it loosely in foil.
Place the garlic and butternut squash into the oven.
Bake the squash until tender, about 20 minutes, flipping once about halfway through.
Bake the garlic until the cloves are soft and pale brown, about 40 minutes.
Allow the garlic and squash to cool for a few minutes.
Squeeze the garlic bulb to extract the soft roasted cloves from the shell.
Place the squash, roasted garlic, 4 tablespoons of olive oil, chickpeas, lemon juice, tahini, smoked paprika, cayenne and salt into a food processor bowl and blend until smooth. Thin with water if you like.
Serve with pita bread.
Makes about 3 cups.