Roasted Butternut Squash Hummus
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
Scale
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)
Instructions
- 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.
- 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.
- 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.
- 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.
