Roasted Butternut Squash Hummus

Roasted Butternut Squash Hummus

A slightly sweet hummus made from roasted butternut squash, roasted garlic, and chickpeas.
Yield: approximately 1.5 cups

Recipe Ingredients

For roasting squash and garlic:

  • 1 small butternut squash
  • 1 small bulb of garlic
  • olive oil
  • salt

For hummus

  • 1 cup roasted butternut squash, peeled and cubed
  • 4-5 cloves garlic, roasted
  • 1/2 cup cooked chickpeas
  • 2 tbsp tahini
  • 2 tbsp freshly squeezed lemon juice
  • 1/2 tbsp olive oil
  • 1/2 tsp cumin
  • 1/4 tsp paprika
  • 1/2 – 1 tsp salt, depending on taste
  • water

Cooking Instructions

To roast the squash and garlic:

  1. Preheat oven to 375 °F (190°C)
  2. Peel squash and cut into 1 inch cubes. Discard seeds.
  3. Spread squash onto a baking sheet and drizzle with olive oil. Sprinkle with salt, to taste. Drizzle olive oil over garlic bulb and wrap in tin foil.
  4. Roast squash and wrapped garlic bulb in oven until the squash is cooked through, approximately 25-30 minutes. Remove squash from oven and allow to cool.

Increase oven to 400 °F (200°C)and continue to roast garlic bulb for approximately 10-15 minutes, or until the cloves are soft and starting to brown. Remove from oven.

For hummus:

  1. Add 1 cup of the roasted squash, 4-5 roasted garlic cloves, chickpeas, tahini, lemon juice, olive oil, cumin, paprika, and salt to a food processor. Begin with 1/2 tsp of salt and increase according to taste.
  2. Blend until smooth. If a thinner consistency is desired, add water 1 tbsp at a time.

To serve, drizzle a small amount of olive oil over the hummus and sprinkle with paprika.

Credits:

Recipe submitted by Brooke Johnson

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