Butternut Squash Hummus

By zhanghengshuo

8 Person

30 Minutes

0 Calories

This recipe comes together in about 30 minutes with 10 basic ingredients. It gets its flavor from both roasted and fresh garlic, lemon juice, parsley, smoky cumin, paprika, and a pinch of cinnamon. This hummus is bursting with autumnal flavor and is perfect with some whole grain pita chips and roasted carrots.

Ingredients

1/4 tsp. smoked paprika
1/2 tsp. ground cumin
1/4 tsp. ground cinnamon
1/2 cup fresh parsley, chopped
1/4 tsp. pepper
1/4 tsp. sea salt
4 tbsp. olive oil
1/3 cup tahini
15 oz. chickpeas
2 tbsp. lemon juice
4 cloves garlic, peeled and minced
4 cloves garlic, skin on
1 cup cubed butternut squash

Method

01

Preheat oven to 400 degrees F and position a rack in the middle of the oven. Add cubed butternut squash and the UNPEELED garlic cloves to a baking sheet and drizzle with a little olive oil and a pinch each salt and pepper. Toss to combine.
02

Bake for 15-20 minutes, or until all squash is fork-tender and the garlic is golden brown. Let cool 5 minutes. Peel 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.
03

Puree until creamy and smooth, scraping down sides as needed and adding more olive oil or a touch of water if it's too thick. Taste and adjust seasonings. Then serve immediately with pita chips and vegetables of choice.
04

Alternatively, refrigerate until fully chilled - about 3-4 hours - for a thicker, creamier dip. Store leftovers, covered, in the refrigerator up to 4-5 days, though best when fresh.

Related Tags

Butternut Squash Hummus

4.1

( By zhanghengshuo )

01 Information

Grade easy
Serving 8 servings
Prep Time 10 Mins
Cook Time 20 Mins
Total Time 30 Mins

02 Ingredients

1/4 tsp. smoked paprika

1/2 tsp. ground cumin

1/4 tsp. ground cinnamon

1/2 cup fresh parsley, chopped

1/4 tsp. pepper

1/4 tsp. sea salt

4 tbsp. olive oil

1/3 cup tahini

15 oz. chickpeas

2 tbsp. lemon juice

4 cloves garlic, peeled and minced

4 cloves garlic, skin on

1 cup cubed butternut squash

03 Method

Step 1

Preheat oven to 400 degrees F and position a rack in the middle of the oven. Add cubed butternut squash and the UNPEELED garlic cloves to a baking sheet and drizzle with a little olive oil and a pinch each salt and pepper. Toss to combine.

Step 2

Bake for 15-20 minutes, or until all squash is fork-tender and the garlic is golden brown. Let cool 5 minutes. Peel 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.

Step 3

Puree until creamy and smooth, scraping down sides as needed and adding more olive oil or a touch of water if it's too thick. Taste and adjust seasonings. Then serve immediately with pita chips and vegetables of choice.

Step 4

Alternatively, refrigerate until fully chilled - about 3-4 hours - for a thicker, creamier dip. Store leftovers, covered, in the refrigerator up to 4-5 days, though best when fresh.

04 Author

zhanghengshuo

79 Recipes

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