Roasted Butternut Squash Hummus

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Roasted Butternut Squash Hummus features an earthy, warming flavor that is enhanced by roasted garlic and dried paprika, cumin, and sage. Fresh lemon juice brightens the taste and chickpeas create a delicate base that’s perfect for vegetables, breads, crackers, and more! {Gluten-Free + Vegan}

Oh, Spiriteds, we have GOT to talk. There are two things you need to know about this Roasted Butternut Squash Hummus. One, roasted butternut squash with a drizzle of olive oil and a pinch of sea salt is *chef’s kiss* delicious good. Two, we’re changing the hummus game in a small but mighty manner by roasting two of the ingredients first and then adding them to the mix. Yes, I’m looking right at you, butternut squash and fresh garlic. You’re one hell of a dynamic duo, if I do say so myself. AND I DO. It’s a LOVE, as in a “like-like,” situation over here. Combined with spices and herbs, the result is a soft, deepened hummus flavor with warm, earthy undertones. 

One thing I wanted to do differently with this hummus was to capture the slowness of seasons changing. Changing from bright summer into cooler fall and quieter winter. The holiday season might be hectic, but the natural world outside our windows in the northern hemisphere, start to slow. And the warm flavor of this Roasted Butternut Squash Hummus captures that spirit. It’s flavor is soft yet noticeable, and this recipe goes as well with breads and crackers as it does with cruciferous vegetables.

So, Spiriteds, are you ready to roast butternut squash and garlic together and then throw them into a food processor and let them magic happen? Yes? Good, because we are stupid excited to share this recipe with you!

Butternut Squash Hummus is

• Vegan
• Gluten-free
• Warming and cozy
• Earthy, herbaceous, and spicy

Side note: I saw a recipe for Butternut Squash Hummus in Lisa Dawn Bolton’s eye-catching and engaging book, On Boards. Since I had leftover butternut squash on hand, I decided to give it a whirl. I made recipe swaps to meet our family’s food allergy needs.

Side side note: If you are curious about the differences between herbs and spices, then you might enjoy this article from Iowa State University Extension and Outreach on What is the difference between an herb and a spice?

P.S. – Go Cyclones! ❤️💛❤️

Roasted Butternut Squash Hummus ingredients

• Butternut squash. Peeled and cubed. If you can find pre-cut, then go for it. And if you buy a whole butternut squash, then slice it lengthwise, drizzle the halves with olive oil, sprinkle with a pinch of sea salt, and then process per the recipe instructions.
• Olive oil. You’ll want some to drizzle over the butternut squash before you roast it. And then you’ll pour some into the work bowl while the food processor is running.
• Chickpeas. Rinsed, drained, and peeled. Peeling the skins will create a soft, creamy texture. If you don’t have the time or the inclination to peel the chickpeas, that’s okay. The texture will be thicker and chunkier but the taste should be about the same.
• Fresh garlic. I typically use 3 large cloves and roast them with the butternut squash. Adjust the quantity to what you prefer.
• Almond butter. In place of tahini, to which we have an allergy, we use roasted, unsweetened almond butter, and it is heavenly. Although I haven’t tried it, you could likely use roasted, unsweetened sunflower butter, too.
• Fresh lemon juice. If you happen to have a lemon on hand, it’s worth juicing right into this recipe. There is something so light and citrusy about fresh lemon juice that balances all the earthy, herbaceous flavors in hummus. I’ve made hummus with bottled lemon juice, too. It is often more tart, so I add a pinch of sea salt to offset it.
• Minerals, spices, and herbs: Sea salt, paprika, cumin, and sage. Together these ingredients create the right balance of flavors. Slightly soft but not bland. They are perfect together. 

How to make Roasted Butternut Squash Hummus

1. Preheat the oven to 400 degrees. Line a baking sheet with parchment paper. Set aside.  To a mixing bowl add the cubed butternut squash, stir in 1 tablespoon olive oil and 1/2 teaspoon sea salt. Transfer, along with the fresh garlic cloves, to the baking sheet. Do not overlap the butternut squash cubes. If roasting a whole butternut squash, then slice in half lengthwise, drizzle the flesh sides with olive oil, and sprinkle lightly with sea salt. Place the butternut squash halves face down on the lined baking sheet.
2. Roast for 20-25 minutes, or until the butternut squash is fork-tender and the skins of the garlic are easy to peel. Remove from the oven and let cool slightly. If you are working with pre-cut butternut squash then jump to Step 4. If you are working with butternut squash halves, then carefully slice each half into rainbow-style wedges, trim off the outer skin, and chop into cubes.
3. Transfer the two cups roasted butternut squash cubes and roasted garlic to the large work bowl of a food processor and add remaining ingredients, except for the remaining olive oil. Pulse about 10-15 times. Then Stop the food processor and scrape the sides and bottom of the work bowl. Scrape any any clumps of spices, herbs, or pieces of garlic back into the mixture and pulse approximately 5 more times. Then process on LOW, streaming in the remaining olive oil. After about 30-45 seconds, stop the food processor, scrape the sides and bottom of the work bowl again, and then process on HIGH until desired consistency is reached. Stream in more olive oil and adjust flavorings as needed.
4. Store in an airtight container and refrigerate for up to 5 days.

Recipe tips and tricks

• Roasting the butternut squash is critical to creating not only a deep flavor but also a creamy texture. Like the chickpeas if they aren’t peeled first, under-roasted butternut squash still tastes great in this recipe. But it doesn’t produce a silky, creamy hummus texture.
• I find rinsing the chickpeas in a mesh strainer loosens several of the chickpea skins, making them easier to peel.
• Check in and around the blades (carefully) for any clumped spices, herbs, or garlic pieces during processing. You may choose to increase the quantities of some ingredients, but it’s always good to check the work bowl first to make what has already been added has a chance to combine.
• If you do stream in more olive oil, then consider adding a splash of lemon juice at the same time. This maintains the flavor balance so your hummus has the right consistency without tasting too olive oil-y.
• As we eat our hummus throughout the week, we gradually transfer it to smaller airtight containers. This does two things (other than add 1-2 extra dishes to wash). One, it prevents the hummus from drying out. And, two, it makes it look more appetizing throughout the week, so we’re more likely to snack on it. That psychological tricks prevents, at least in our house, some food waste. If you find yourself skipping leftovers after a few days because while they are still okay to eat, they no longer look appetizing, then try this little trick. The extra dishes involved might be worth it.

More appetizers and spreads inspo!

If you love hummus as much as we do, then we think you’ll love these recipes, too! They are savory, piquant, and easy to customize for all kinds of tastebuds and palates.

• Homemade Classic Hummus
• Arugula Bean Dip
• Roasted Red Pepper Hummus
• White Bean Dip

Spiriteds, stay well and stay wild. Jump into the fun when you can. And always remember, I’m glad you’re here. ❤️

Roasted Butternut Squash Hummus

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Roasted Butternut Squash Hummus features an earthy, warming flavor that is enhanced by roasted garlic and dried paprika, cumin, and sage. Fresh lemon juice brightens the taste and chickpeas create a delicate base that’s perfect for vegetables, breads, crackers, and more! {Gluten-Free + Vegan}

• Prep Time: 25 minutes
• Cook Time: 5 minutes
• Total Time: 30 minutes
• Category: Appetizers and Snacks
• Method: Roasting and Food Processing
• Diet: Gluten Free

Ingredients

Units USM Scale 1x2x3x

Helpful equipment:

• Baking sheet
• Food processor
• Lemon squeezer

For the roasted base:

• 2 cups butternut squash
• 2–3 cloves fresh garlic
• 1 tablespoon olive oil
• 1/2 teaspoon sea salt

For the remaining ingredients:

• 1 (15.5 ounce) can chickpeas, rinsed, drained, and peeled
• 1/4 cup roasted, unsweetened almond butter
• 2 tablespoons fresh lemon juice
• 1 teaspoon sea salt
• 1 teaspoon paprika
• 1/4 teaspoon ground cumin
• 1/4 teaspoon ground sage
• 1/3–1/2 cup olive oil (more or less as desired)

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Instructions

1. Preheat the oven to 400 degrees. Line a baking sheet with parchment paper. Set aside.  To a mixing bowl add the cubed butternut squash, stir in 1 tablespoon olive oil and 1/2 teaspoon sea salt. Transfer, along with the fresh garlic cloves, to the baking sheet. Do not overlap the butternut squash cubes. If roasting a whole butternut squash, then slice in half lengthwise, drizzle the flesh sides with olive oil, and sprinkle lightly with sea salt. Place the butternut squash halves face down on the lined baking sheet.
2. Roast for 20-25 minutes, or until the butternut squash is fork-tender and the skins of the garlic are easy to peel. Remove from the oven and let cool slightly. If you are working with pre-cut butternut squash then jump to Step 4. If you are working with butternut squash halves, then carefully slice each half into rainbow-style wedges, trim off the outer skin, and chop into cubes.
3. Transfer the two cups roasted butternut squash cubes and roasted garlic to the large work bowl of a food processor and add remaining ingredients, except for the remaining olive oil. Pulse about 10-15 times. Then Stop the food processor and scrape the sides and bottom of the work bowl. Scrape any any clumps of spices, herbs, or pieces of garlic back into the mixture and pulse approximately 5 more times. Then process on LOW, streaming in the remaining olive oil. After about 30-45 seconds, stop the food processor, scrape the sides and bottom of the work bowl again, and then process on HIGH until desired consistency is reached. Stream in more olive oil and adjust flavorings as needed.
4. Store in an airtight container and refrigerate for up to 5 days.

Notes

• Roasting the butternut squash is critical to creating not only a deep flavor but also a creamy texture. Like the chickpeas if they aren’t peeled first, under-roasted butternut squash still tastes great in this recipe. But it doesn’t produce a silky, creamy hummus texture.
• I find rinsing the chickpeas in a mesh strainer loosens several of the chickpea skins, making them easier to peel.
• Check in and around the blades (carefully) for any clumped spices, herbs, or garlic pieces during processing. You may choose to increase the quantities of some ingredients, but it’s always good to check the work bowl first to make what has already been added has a chance to combine.
• If you do stream in more olive oil, then consider adding a splash of lemon juice at the same time. This maintains the flavor balance so your hummus has the right consistency without tasting too olive oil-y.
• As we eat our hummus throughout the week, we gradually transfer it to smaller airtight containers. This does two things (other than add 1-2 extra dishes to wash). One, it prevents the hummus from drying out. And, two, it makes it look more appetizing throughout the week, so we’re more likely to snack on it. That psychological tricks prevents, at least in our house, some food waste. If you find yourself skipping leftovers after a few days because while they are still okay to eat, they no longer look appetizing, then try this little trick. The extra dishes involved might be worth it.