Go Back
Print
roasted butternut squash hummus

Roasted Butternut Squash Hummus

Course Appetizer
Cuisine Middle Eastern
Keyword appetizer recipes, Butternut Hummus, Butternut Squash Appetizer, fall recipes, Hummus Recipe, Squash Hummus
Prep Time 25 minutes
Cook Time 35 minutes
Rest Time: 10 minutes
Author Lora Wiley-Lennartz

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

  1. Preheat oven to 400 degrees F.
  2. Line a baking sheet with foil.
  3. Spread the butternut squash pieces out on the baking sheet.
  4. Brush the squash with oil and sprinkle with kosher salt.
  5. Roast for about 35 minutes or until the squash pieces are tender.
  6. Juice and zest the lemon.
  7. Place chickpeas, olive oil, tahini, garlic, lemon juice, and zest in a food processor.
  8. When squash is tender, let it cool for about 10 minutes before adding to the food processor.
  9. Pulse a few times, then blend on high speed until it forms a paste.
  10. Season with salt to taste.
  11. Transfer to a bowl and sprinkle a little kosher salt over the top.
  12. Serve with toasted pita bread or crackers.

Recipe Notes

*Skip this step if you are short on time.