Smoky Butternut Squash Hummus
Step up your hummus game this fall with this flavor-packed butternut squash hummus! It's rich, creamy, just a tad sweet, plenty savory, and flavored with roasted garlic and smoky seasonings.
Servings: 12
Calories: 149kcal
Ingredients
- 1 pound butternut squash, peeled and cubed (about 3 cups)
- 5 ½ tablespoons olive oil, divided
- 1 large garlic bulb
- 1 (15 ounce/425 gram) can chickpeas, drained and rinsed
- 2 tablespoons lemon juice
- 2 tablespoons tahini
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- Pinch cayenne pepper, or to taste
- 1 teaspoon salt, or to taste
For Serving
- Pita bread
- Olive oil, optional
Instructions
- Preheat the oven to 400°F. Line a baking sheet with parchment paper.
- Toss the butternut squash cubes with ½ tablespoon of the olive oil and arrange them in a single layer on the baking sheet.
- Remove one clove of your garlic and reserve it for later. Cut the top off of the rest of your garlic bulb. This should expose the tips of each (or most of) the cloves. Place the rest of the bulb on a sheet of foil and drizzle it with 1 tablespoon of the olive oil. Wrap the garlic loosely in the foil.
- Place the garlic and butternut squash into the oven. Roast the squash until the pieces are tender and easily pierced with a fork, about 30 minutes, flipping once about halfway through. Roast the garlic until the cloves are very soft and golden brown, about 40 minutes.
- Carefully open the foil holding the garlic. Let both the garlic and squash cool for a few minutes, while you gather the remaining ingredients.
- Place the chickpeas, remaining 4 tablespoons of olive oil, lemon juice, tahini, smoked paprika, cumin, cayenne, and salt into a food processor bowl. Add the roasted butternut squash. Squeeze the roasted garlic to extract the soft cloves from the bulb, then add them to the food processor bowl, along with the reserved clove of raw garlic.
- Blend everything until smooth, thinning with water if desired. Taste the hummus and adjust any seasonings to taste.
- Serve with a drizzle of olive oil, if desired, and pita wedges.
Notes
This recipe makes about 3 cups of hummus.
Nutrition
Serving: 4tablespoons | Calories: 149kcal | Carbohydrates: 15g | Protein: 4g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Sodium: 199mg | Potassium: 258mg | Fiber: 4g | Sugar: 3g | Vitamin A: 4114IU | Vitamin C: 10mg | Calcium: 42mg | Iron: 2mg