Butternut Squash Hummus
Butternut squash hummus is a smooth, creamy dip with a slightly sweeter, cozy twist on classic hummus.
Ingredients
Instructions
- Preheat the oven to 400°F.
- Cut the butternut squash in half lengthwise and scoop out the seeds. Place the halves cut side up on a baking sheet and drizzle with a little olive oil.
- Roast for 35 to 45 minutes, or until the squash is very tender.
- Let the squash cool slightly, then scoop the flesh out of the skin.
- Add the roasted squash flesh, chickpeas, tahini, olive oil, lemon juice, garlic, salt, and cumin to a food processor.
- Blend until smooth and creamy, stopping to scrape down the sides as needed.
- If the hummus is too thick, add a small splash of water or a little more olive oil and blend again until it reaches your preferred consistency.
- Serve right away or chill until ready to serve.
Nutrition
Notes
- Roast until very soft: The squash should be very tender so it blends easily and gives the hummus a smooth texture.
- Let it cool slightly first: Giving the squash a few minutes to cool makes it easier to scoop from the skin and safer to handle.
- Blend long enough: Let the food processor run until the hummus is really smooth and creamy instead of just combined.
- Adjust the texture as needed: If it feels too thick, add a little water or extra olive oil until it blends to the consistency you like.
- Serve chilled or at room temperature: Butternut squash hummus tastes great both ways, so you can serve it however you prefer.
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