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.
Servings: 8
Calories: 193kcal
Ingredients
- 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
Instructions
- Preheat the oven to 400°F.
- 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.
- 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.
Notes
Makes about 3 cups.
Nutrition
Calories: 193kcal | Carbohydrates: 19.2g | Protein: 3.7g | Fat: 12.3g | Saturated Fat: 1.8g | Sodium: 303mg | Potassium: 311mg | Fiber: 3.8g | Sugar: 1.4g | Calcium: 50mg | Iron: 1.4mg