Butternut Squash Hummus
While hummus is perfect in its traditional form, there's always room for some modifications. This butternut squash hummus is a creamy mixture that's incredibly delicious! Made with squash and topped with spiced pepitas, this is the perfect recipe for a party or to eat alone!
Servings 48 servings
Calories 21kcal
Ingredients
- 4 cups cubed squash
- 5 cloves garlic
- 3 tbsp fresh lemon juice
- 1 15-oz can chickpeas rinsed and drained
- ¼ cup tahini
- 2 tbsp olive oil
- 1 tsp kosher salt
- ½ tsp freshly ground black pepper (I use smoked pepper)
- 1 ½ tsp ground coriander
- ¾ tsp ground cumin
Instructions
- Preheat oven to 425°F.
- Toss cubed squash with olive oil, then sprinkle with salt and pepper. Roast in the preheated oven until very tender, about 15-20 minutes.
- Place garlic cloves in a foil packet and roast alongside squash until browned and soft.
- Remove squash and garlic from the oven and let cool.
- Once cooled, add squash, garlic, lemon juice, and chickpeas to a food processor. Pulse until broken up and a paste is starting to form.
- Add tahini, salt, smoked pepper (or regular), coriander, and cumin.
- Process until completely smooth.
- Taste to adjust seasonings, oil, salt, and pepper as needed.
- Store in an airtight container in the refrigerator.
Video
Nutrition
Serving: 1tbsp | Calories: 21kcal | Carbohydrates: 1.7g | Protein: 0.7g | Fat: 1.4g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 0.7g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 73.7mg | Potassium: 26.7mg | Fiber: 0.5g | Sugar: 0g | Vitamin A: 0.4IU | Vitamin C: 0.9mg | Calcium: 6.4mg | Iron: 0.2mg
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