Description
This easy Butternut Squash Hummus is one of the best healthy ideas for a quick snack or light lunch. It blends roasted squash with chickpeas and tahini for a simple creamy dip with warm fall flavor. Serve it for meal prep or a holiday potluck or brunch or party with vegetables and pita. The naturally sweet squash gives every scoop a smooth texture while lemon and garlic keep the flavor bright and balanced. It also works as a spread for wraps and weeknight dinner boards.
Ingredients
- 4 cups peeled and cut into 1 inch cubes Butternut squash
- 1 can or 15 ounces drained and rinsed Chickpeas
- 1/4 cup Tahini
- 3 tablespoons divided Extra virgin olive oil
- 3 tablespoons Fresh lemon juice
- 1 large clove peeled Garlic
- 1 teaspoon Ground cumin
- 1/2 teaspoon Smoked paprika
- 3/4 teaspoon divided Fine sea salt
- 2 to 4 tablespoons Cold water
- 2 tablespoons Pumpkin seeds
- 1 tablespoon Chopped fresh parsley
Instructions
- Spread the four cups of butternut squash cubes loosely across the baking tray so the pieces sit in a single uneven layer. Coat the cubes with one tablespoon of olive oil and half of the salt and half of the cumin until the orange surfaces look lightly glossy and speckled.
- Roast the seasoned squash until the cubes soften completely and develop caramelized brown patches around their irregular edges. Turn and shift the pieces during roasting so different sides face upward and the finished cubes show a mix of deep orange centers and browned surfaces.
- Transfer all of the roasted squash into a food processor bowl with the drained chickpeas and tahini and lemon juice and garlic and smoked paprika and remaining cumin and salt. Blend until the separate cubes and chickpeas collapse into a thick golden mixture with a few visible rough streaks remaining around the edges.
- Pour in the remaining olive oil and add the cold water one tablespoon at a time while blending the thick mixture again. The hummus should change from dense and rough to silky and spreadable with soft folds and a slightly lighter golden color.
- Scoop one serving of the finished hummus onto a small white plate and spread it into a thick casual circle with raised uneven ridges. Finish with a light drizzle of olive oil and scattered pumpkin seeds and chopped parsley so some of the golden surface remains visible.
Notes
Pro Tips:
- Cut the squash into similar cubes so every piece softens fully while still developing a few naturally browned edges.
- Let the roasted squash cool slightly before blending so steam does not create excess moisture inside the hummus.
- Blend longer than expected because an extra minute transforms a slightly grainy dip into a silky and creamy spread.
- Taste after chilling because cold hummus can mute the lemon and salt and may need a small final adjustment.
Storage: Transfer leftover Butternut Squash Hummus into a clean airtight container and smooth the surface before sealing. Store it in the refrigerator for up to four days. Keep the pumpkin seeds and parsley separate whenever possible because the seeds soften and the herbs darken during storage. Add fresh garnish just before serving. The hummus will become slightly firmer after chilling. Stir in one or two teaspoons of cold water or olive oil to return it to a creamy consistency. For longer storage freeze the hummus without garnish for up to two months. Thaw it overnight in the refrigerator and blend or stir thoroughly before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Lunch
- Cuisine: Mediterranean Inspired