Butternut Squash Hummus
Butternut squash is a quintessential fall food. It is the epitome of the season with its rich color and flavor. What I love most about butternut squash is that it is such a diverse food -- it can be made in soufflés, soups, deep fried dishes, and yes, even hummus.
Butternut squash hummus is a delicious fall appetizer/snack that your whole family will love. I like to serve it with homemade warm cinnamon pita chips, but it fares well with sliced baguette, toasted pita rounds, and water crackers. Some people like to dip vegetables like peppers, celery, and carrots with their butternut hummus squash. I am obsessed with carbs, so I usually choose a bread or cracker to accompany hummus.
This recipe calls for fresh butternut squash. Don't be intimidated if you have never cooked with squash before. It is simply to peel and a cinch to cut. For squash newbies, here is a video showing how to peel and cut butternut squash.
This recipe also calls for the use of a food processor. It is not a "must have", but more so an appliance of convenience. How to Make Hummus without a Food Processor
Preheat oven to 350 degrees F. While oven in preheating, peel butternut squash and cut into 1-2 inch cubes.
Spray a baking sheet with nonstick cooking spray. Place butternut squash cubes in a single layer on baking sheet. Drizzle with about 3 tablespoons of olive oil to prevent drying during roasting. Sprinkle kosher salt (about 2 tablespoons) on top.
Roast butternut squash for about 30 minutes, or until it can be easily be pierced with a fork and slightly browned.
Turn halfway through cooking to ensure even roasting. Allow to cool for about 20 minutes.
In a food processor, blend butternut squash cubes, garbanzo beans, garlic, and tahini. Slowly add olive oil and lemon juice. Add additional ingredients until blended to desired consistency. If your hummus is too thick, add 1 tablespoon of the liquid from the garbanzo beans and blend. Add 1 tablespoon at a time until you reach desired consistency.
Roasted butternut squash hummus will keep for about 3 days if stored in an airtight container in the refrigerator. After several hours, the oil may begin to separate, leaving a little pool of yellow liquid on top. Don't be alarmed! Give it a good stir and enjoy!
Butternut squash hummus is a delicious fall appetizer/snack that your whole family will love. I like to serve it with homemade warm cinnamon pita chips, but it fares well with sliced baguette, toasted pita rounds, and water crackers. Some people like to dip vegetables like peppers, celery, and carrots with their butternut hummus squash. I am obsessed with carbs, so I usually choose a bread or cracker to accompany hummus.
This recipe calls for fresh butternut squash. Don't be intimidated if you have never cooked with squash before. It is simply to peel and a cinch to cut. For squash newbies, here is a video showing how to peel and cut butternut squash.
This recipe also calls for the use of a food processor. It is not a "must have", but more so an appliance of convenience. How to Make Hummus without a Food Processor
Ingredients
- 1 large butternut squash
- 1 15 oz. can of chickpeas (garbanzo beans) drained with liquid set aside
- 2 cloves of garlic, minced
- 2 tablespoons tahini
- 1/4 cup olive oil, plus 3 tablespoons (for roasting butternut squash)
- 3 tablespoons lemon juice
- 1/2 teaspoon kosher/coarse salt, plus 2 tablespoons (for roasting butternut squash)
- 1/4 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- Nonstick cooking spray
Preparation
Preheat oven to 350 degrees F. While oven in preheating, peel butternut squash and cut into 1-2 inch cubes.
Spray a baking sheet with nonstick cooking spray. Place butternut squash cubes in a single layer on baking sheet. Drizzle with about 3 tablespoons of olive oil to prevent drying during roasting. Sprinkle kosher salt (about 2 tablespoons) on top.
Roast butternut squash for about 30 minutes, or until it can be easily be pierced with a fork and slightly browned.
Turn halfway through cooking to ensure even roasting. Allow to cool for about 20 minutes.
In a food processor, blend butternut squash cubes, garbanzo beans, garlic, and tahini. Slowly add olive oil and lemon juice. Add additional ingredients until blended to desired consistency. If your hummus is too thick, add 1 tablespoon of the liquid from the garbanzo beans and blend. Add 1 tablespoon at a time until you reach desired consistency.
Roasted butternut squash hummus will keep for about 3 days if stored in an airtight container in the refrigerator. After several hours, the oil may begin to separate, leaving a little pool of yellow liquid on top. Don't be alarmed! Give it a good stir and enjoy!
