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 ½ 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
- ½ teaspoon salt, or to taste
- Pinch cayenne pepper, or to taste
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Preheat the oven to 400°F.
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Toss the butternut squash cubes with ½ tablespoon of olive oil and arrange them in a single layer on a baking sheet or in an oven-safe skillet.
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Cut the top off of your garlic bulb. This should cut into the tips of each (or most of) the cloves.
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Drizzle the garlic with 1 tablespoon of olive oil and wrap it loosely in foil.
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Place the garlic and butternut squash into the oven.
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Bake the squash until tender, about 20 minutes, flipping once about halfway through.
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Bake the garlic until the cloves are soft and pale brown, about 40 minutes.
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Allow the garlic and squash to cool for a few minutes.
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Squeeze the garlic bulb to extract the soft roasted cloves from the shell.
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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.
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Serve with pita bread.
Makes about 3 cups.