Butternut Squash Hummus
This savory and satisfying recipe is perfect for fall and can be enjoyed as a snack, appetizer, or spread. Packed with wholesome ingredients, it offers a delightful twist on traditional hummus, making it a versatile and nutritious addition to any plant-based diet.
Prep Time 10 minutes mins
Cook Time 20 minutes mins
Total Time 30 minutes mins
Course Appetizer, Dip, Snack
Cuisine Mediterranean, Middle Eastern
Let's gather the ingredients!
- 1 cup butternut squash peeled, cored, and cubed
- 4 cloves garlic with skin on
- 4 cloves garlic peeled and minced
- 2 tbsp lemon juice
- 1 15-ounce can chickpeas rinsed and drained
- ⅓ cup tahini
- 4 tbsp extra virgin olive oil
- 1 pinch salt and pepper to taste
- ½ cup fresh parsley chopped
- ¼ tsp cinnamon ground
- ½ tsp cumin ground
- ¼ tsp smoked paprika
Let's Begin!
Preheat oven to 400°F.
Add cubed butternut squash and the unpeeled garlic cloves to a baking sheet and drizzle with a little olive oil and a pinch of salt and pepper. Toss to combine.
Bake for 15-20 minutes, or until all squash is fork tender and the garlic is golden brown. Let cool for 5 minutes.
Peel the roasted garlic and add to a food processor or blender, along with squash, fresh minced garlic, lemon juice, chickpeas, tahini, olive oil, salt, pepper, parsley, cinnamon, cumin, and smoked paprika.
Purée until creamy and smooth, scraping down sides as needed.
Taste and adjust the seasonings. Then serve immediately with pita chips and/or vegetables of choice.
Enjoy with family and friends!
Keyword Butternut, butternut squash, easy to make, Healthy, hummus, squash, Squash Hummus, vegan