Roasted Butternut Squash Hummus
User Reviews
5
Roasted Butternut Squash Hummus
Description
Roasting cubed butternut squash with olive oil, salt, pepper, and fresh nutmeg at 400°F until tender imparts a sweet and fragrant base for this hummus. After cooling, the squash is blended with chickpeas, tahini, and olive oil into a smooth, creamy spread. The addition of ice water helps achieve a silky texture.
Seasonings of salt, pepper, and nutmeg build gentle warmth and depth without overpowering the earthy sweetness of the squash. Drizzles of pomegranate molasses and olive oil on top add tang and richness. Garnishes of whole chickpeas, pomegranate arils, roasted pepitas, and fresh sage introduce textural contrast and bright herbal notes.
This hummus variant works well as a dip for vegetables or pita bread, or as a flavorful spread. Its roasted squash base provides a seasonal twist on traditional hummus with both sweet and savory elements.
Ingredients
- 1 1/2 cups butternut squash 1-inch cubed
- 2 tablespoons olive oil
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon nutmeg freshly ground
- 1 1/2 cups chickpeas plus 1/2 cup for topping
- 1/2 cup tahini
- 1/3 cup olive oil
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 3 tablespoons water ice
- 2 tablespoons pomegranate molasses
- 3 tablespoons pomegranate arils
- 2 tablespoons Pepitas roasted
- 1 sage bunch of leaves
Instructions
- Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper. Place the squash cubes on top and drizzle with olive oil, then toss to coat. Cover with the salt, pepper and nutmeg. Roast until fork tender – I roast for 15 minutes, then flip and toss and roast for 15 minutes more. Remove and let cool slightly.
- Add the 1 1/2 cups chickpeas to the the bowl of your food processor and blend until they are pureed. Add in the squash and blend until smooth. Add in the tahini and blend for another minute or two until combined, scraping down the sides if needed. Stream in the olive oil with the processor running and continue to blend until the hummus is smooth. Add the salt and pepper, blend a bit more, then taste and season additionally if desired. With the processor running, stream in the ice water and blend until smooth.
- Spoon the hummus into a bowl and drizzle with the pomegranate molasses. Add another drizzle of olive oil. Cover the top with the extra chickpeas and chopped sage. Finish with the pomegranates and pepitas. Serve immediately!
User Reviews
Overall Rating
5
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