We’re not new to hummus recipes on Mediterranean Living. In fact, we’ve already shared recipes for traditional Lebanese hummus, Egyptian hummus, beet hummus, and red pepper hummus. But today I’m introducing you to my roasted butternut squash hummus recipe.
As the name suggests, it includes delicious roasted butternut squash blended with garlic, lemon juice, tahini paste, olive oil, and smoked paprika. It’s simultaneously savory, smoky, slightly sweet, and creamy and I think you’re going to love it.
This is also a very easy butternut squash hummus recipe. It’s as simple as roasting the squash in the oven and then blending it with the remaining ingredients. It’s also butternut squash hummus without chickpeas, although you can add them if you miss that traditional hummus flavor.
Hummus truly is the perfect dip to have on hand during the week for a healthy snack. But it’s also a great dip to take to your next party, potluck, or get-together. Who can say no to hummus, right?
Keep reading for even more serving suggestions (hello, roasted squash spread) and how to store this smoky butternut squash hummus. That is if you have any leftovers. One bite and you’ll know what I’m talking about!
Notes
- For extra flavor, I recommend adding 1/4 teaspoon of ground cinnamon and 1/2 teaspoon of ground cumin.
- If you want a little bit more heat, go ahead and add a ¼ teaspoon of cayenne pepper.
- For a more traditional hummus flavor, add a can of chickpeas to the food processor as well.
- I highly recommend using fresh lemon juice over bottled lemon juice.
- For butternut harissa hummus, add 1 tablespoon of harissa to the food processor.
- To make this without tahini, use an equal amount of plain Greek yogurt.
FAQs
How do you serve butternut squash hummus?
There are several ways to serve hummus:
- As part of a mezze spread with baba ganoush, pickled vegetables, tabbouleh, and pita bread, of course.
- As a roasted butternut squash dip with pita chips, toasted pita bread, flatbread, and/or raw vegetable sticks (such as carrot, celery, and cucumber).
- Spread it on your next sandwich or wrap instead of mayonnaise or mustard.
If serving your hummus as a dip, I recommend adding a drizzle of olive oil on top and adding a garnish. This might be pine nuts, black sesame seeds, pepitas (pumpkin seeds), pomegranate seeds, or some chopped fresh parsley. Alternatively, go the Ina Garten way and add a drizzle of pure maple syrup (yes, really).
Is butternut squash hummus vegan?
Yes, this butternut squash hummus recipe is vegetarian, vegan, and gluten-free.
Is it better to make hummus in a food processor or blender?
I personally think it’s easier to make hummus in a food processor than in a blender and the result is a smooth and creamy texture.
Can I make butternut squash hummus ahead of time?
Yes, you can easily make this roasted squash hummus a few days in advance and store it in an airtight container in the fridge.
How long does homemade hummus last?
Store leftover hummus in an airtight container in the fridge for up to five days.
Can you freeze homemade hummus?
Yes, you can freeze leftover hummus in a freezer-safe container for up to three months. Thaw overnight in the fridge before serving.
Butternut Squash Hummus
Ingredients
- 1 butternut squash (3-pound) peeled, seeded, and cut into 1-inch cubes
- 1 clove garlic
- ¼ cup lemon juice
- ¼ cup tahini
- 1 tbsp extra virgin olive oil
- ½ tsp smoked paprika
- ¼ tsp salt
- ¼ tsp freshly ground black pepper
Instructions
- Preheat oven to 400 degrees F and line a baking sheet with parchment paper if you like, to make cleanup easier.
- Spread the cubed butternut squash on the baking sheet and bake it for 25 minutes, until it is tender all the way through when pierced with a knife. Remove the squash from the oven and let it cool. If you have time, refrigerate the squash for 30 minutes; it will make the hummus thicker.
- Chop the raw garlic in a food processor. Add the roasted squash, lemon juice, tahini, olive oil, paprika, salt, and pepper. Blend until the hummus is smooth.
Nutrition
About the Author: Bill Bradley, R.D.
