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Here I am with another hummus recipe. We have been doing a lot of entertaining on the terrace, trying to squeeze the most of having such a great outdoor space in NYC before the weather forces us inside. When making dinner for guests two to three times a week, I’ve found one of the easiest appetizers to throw together is hummus. What’s been really fun is experimenting with flavors and adding different ingredients. Throw everything in the fopro and done. Hello Roasted Butternut Squash Hummus.
With the deep, sweet flavor of the roasted butternut squash, this hummus does not need much seasoning. I tried the same recipe recently with sweet potatoes from the farmers’ market. The result is perfect. However, the hummus made with sweet potatoes is slightly more dense in texture and flavor. Furthermore, roasting the olive oil-coated squash brings out its gorgeous flavor. However, you can also peel the squash, cut it into chunks, and then boil it in salted water. Once you drain it, make sure you pat off as much excess liquid as you can before adding it to the food processor.
Health benefits of Butternut Squash:
Butternut squash is loaded with health benefits. It’s rich in vitamins A and C, which boost immunity and support eye health. This vibrant squash found in this Roasted Butternut Squash Hummus is full of fiber, aiding digestion and keeping you full longer. Furthermore, it contains potassium, great for heart health and blood pressure.
Butternut squash is also low in calories but high in antioxidants. These also help fight inflammation and protect your cells. Its natural sweetness makes it a healthy, comforting choice. Adding butternut squash to meals for a nutrient-packed boost is a no-brainer.
Roasted Butternut Squash Hummus
Prep Time 25 minutes
Cook Time 35 minutes
Rest Time: 10 minutes
Ingredients
- 2 1/2 cups butternut squash peeled and chopped into small pieces
- 3/4 cup chick peas drained and de-shelled from their transparent skins*
- 2 tablespoons olive oil plus more for brushing
- Kosher salt
- 1 small lemon
- 2 tablespoons tahini
- 1 large glove of garlic minced
Instructions
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Preheat oven to 400 degrees F.
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Line a baking sheet with foil.
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Spread the butternut squash pieces out on the baking sheet.
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Brush the squash with oil and sprinkle with kosher salt.
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Roast for about 35 minutes or until the squash pieces are tender.
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Juice and zest the lemon.
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Place chickpeas, olive oil, tahini, garlic, lemon juice, and zest in a food processor.
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When squash is tender, let it cool for about 10 minutes before adding to the food processor.
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Pulse a few times, then blend on high speed until it forms a paste.
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Season with salt to taste.
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Transfer to a bowl and sprinkle a little kosher salt over the top.
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Serve with toasted pita bread or crackers.
Recipe Notes
*Skip this step if you are short on time.
So, do you like this Roasted Butternut Squash Hummus recipe? Then also check out these other delicious recipes:
BUTTERNUT SQUASH MASH WITH CARAMELIZED ONIONS, CANDIED SAGE & PISTACHIOS
CREAMY BUTTERNUT SQUASH HONEY SOUP
BUTTERNUT SQUASH GROUND BEEF CASSEROLE
7 comments
I made a MASSIVE batch of this for tonight. I have only sampled it off the spoon and it's delicious!! I did not, however shell the chickpeas…that's insane!
I'll take pics!!
Thanks for posting!
Oh, THAT sounds delicious!! I'm totally making that for "domino night" on Saturday!!
I don't think I could live without hummus. It's one of my favourite foods and I am yet to make it! I must try making it sometime. This sounds like a delicious version with roasted squash!
Oh, I bet that is wonderful! I love hummus, and it is soooo good when made fresh.
A great Fall appetizer to serve! The fact that you entertain two to three times a week is amazing and making me feel tired just reading it.
Two to three times a week is a lot of entertaining! We haven't had people over since August.
I absolutely love butternut squash and I'm so excited it's finally autumn and I get to eat all these yummy autumn foods!
Phew! You had me scared for a minute. I'm a stickler for people not calling dips hummus unless they actually contain chickpeas ('hummus' is the Arabic word for chickpea) so I am SO happy to see you kept the little guys in there. 😉 I love the look of your hummus and have a butternut squash in the veg bowl that has just met its destiny.