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Roasted Squash Hummus

A seasonal spin on easy, homemade hummus.
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Course Appetizer
Cuisine American
Servings 3 cups

Equipment

  • Food processor or blender

Ingredients
  

  • 12 ounces peeled butternut squash, cut into 1/2-inch dice
  • 1/4 cup extra-virgin olive oil, divided
  • 2 to 3 whole garlic cloves, skin on or off
  • 1 tsp kosher or sea salt
  • 1 15-ounce can chickpeas, drained and rinsed
  • 3 Tbsp tahini
  • 3 Tbsp fresh lemon juice
  • 1/2 cup water
  • freshly ground black pepper

Instructions
 

  • Preheat oven to 425 degrees. Place diced squash and garlic cloves on a baking sheet. Drizzle with 2 teaspoons of olive oil and a big pinch of salt then toss to coat. Spread out on the pan so the pieces aren't touching. Roast until squash is tender and golden brown around the edge, 15 to 20 minutes. Set aside to cool slightly.
  • Once cool enough to handle, remove the skin from the roasted garlic. Add garlic, roasted squash, chickpeas, remaining oil, lemon juice, salt, a 1/4 cup of water, and several grind of black pepper to a food processor bowl.
  • Blend until smooth, stopping several times to scrape the sides and test the consistency. Add more water as needed to get a creamy texture. Taste and adjust seasoning, adding more salt and/or lemon juice as needed. Serve as a dip or sandwich spread. Refrigerate for up to a week.
Keyword butternut squash, healthy snack, hummus