Hey friends!
Are you ready to dip into something delicious? I’ve got a treat for you!
Today, I’m excited to share my creamy butternut squash hummus recipe.
It’s rich, savory, and packed with flavor. Perfect as a snack or a fun party appetizer!
Plus, it’s super easy to whip up.
Let’s get blending!
Possible Ingredient Alternatives
Butternut squash can be replaced with pumpkin or sweet potato for similar flavor and texture. Use the same amount and roast until tender. Chickpeas can be substituted with white beans or lentils for a different protein source. Drain and rinse canned beans before using, maintaining the same quantity. Tahini paste can be swapped with sunflower seed butter or Greek yogurt for those with sesame allergies. Use slightly less sunflower seed butter or about 1/2 cup of Greek yogurt, adjusting consistency with olive oil as needed. For a nut-free option, consider using hemp seeds blended with olive oil to create a similar creamy texture.
| Preparation Time | 10-15 minutes |
| Cooking Time | 15-20 minutes |
| Total Time | 25-35 minutes |
| Level of Difficulty | Easy |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 800-900
- Protein: 25-30 g
- Fat: 40-50 g
- Carbohydrates: 90-100 g
Ingredients
- 1 cup diced butternut squash
- 4 garlic cloves (unpeeled)
- 4 garlic cloves (peeled and minced)
- 2 tablespoons lemon juice
- 1 can chickpeas, drained (15 oz)
- 1/3 cup tahini paste
- 3-4 tablespoons olive oil (extra for roasting garlic)
- 1/4 teaspoon sea salt and pepper (adjust to taste)
- 1/2 cup chopped fresh parsley
- 1/4 teaspoon cinnamon powder
- 1/2 teaspoon cumin powder
- 1/4 teaspoon smoked paprika (optional)
- Whole-wheat pita chips
- Roasted carrots*
Step 1: Preheat the Oven and Prepare Ingredients
Begin by preheating your oven to 400 degrees F (204 C) and position a rack in the middle.
Prepare a baking sheet by adding cubed butternut squash and unpeeled garlic cloves.
Drizzle with a little olive oil and a pinch each of salt and pepper.
Toss everything together until well coated.
Step 2: Roast the Squash and Garlic
Place the baking sheet in the preheated oven and bake for 15-20 minutes, or until the squash is fork-tender and the garlic is golden brown and fragrant.
Once done, allow it to cool for about 5 minutes before handling.
Step 3: Prepare the Dip in a Food Processor
Peel the roasted garlic once it’s cool enough to handle.
Then, add the peeled garlic and roasted squash to a food processor or blender.
Include fresh minced garlic, lemon juice, chickpeas, tahini, olive oil, salt, pepper, parsley, cinnamon, cumin, and smoked paprika (if using).
Purée the mixture until it becomes creamy and smooth, scraping down the sides as needed.
If the consistency is too thick, add more olive oil or a touch of water until desired creaminess is achieved.
Step 4: Adjust and Serve
Taste the dip and adjust the seasonings to your preference.
Serve immediately with pita chips and vegetables of your choice, or refer to notes for roasted carrots.
Alternatively, for a thicker and creamier dip, refrigerate it until fully chilled, about 3-4 hours.
Step 5: Store Leftovers Properly
If you have leftovers, store them covered in the refrigerator for up to 4-5 days, though it’s best enjoyed fresh.
This ensures you have a delicious, homemade roasted squash and garlic dip ready to enjoy whenever the craving strikes!
