Creamy Butternut Squash Hummus with Roasted Garlic
This creamy Butternut Squash Hummus recipe is a perfect dip if you're looking for an easy appetizer at gatherings in the fall! It's also great to add to grain bowls or salads. 😊 What makes this easy homemade hummus so special is the addition of roasted butternut squash & garlic that adds so much extra flavor!
Equipment
- 1 food processor (or high speed blender)
Ingredients
- 2 cups butternut squash, diced
- 1 bulb garlic
- 1 tablespoon fresh thyme leaves
- ¾-1 teaspoon kosher salt, divided (more to taste)
- ¼ teaspoon black pepper
- 3 tablespoon extra virgin olive oil, divided
- 1 (15 oz) can chickpeas, drained and rinsed
- 2 tablespoon tahini
- 2 tablespoon lemon juice
- 1 teaspoon pure maple syrup
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground cumin
- 2 tablespoon water (more as needed)
- 2-3 ice cubes, added at the end (optional)
Instructions
- Preheat the oven to 400℉ (200°C). Prepare a baking sheet with parchment paper sprayed with cooking spray for easy clean up. Cut the top end off the bulb of garlic.
- Add the butternut squash, garlic (cloves facing up), 1 tablespoon olive oil, 1 tablespoon fresh thyme, ¼ teaspoon kosher salt, ¼ teaspoon black pepper. Toss everything to combine, making sure the garlic is coated in olive oil. Roast for 20-25 minutes until the squash is fork tender.
- Drain and rinse the chickpeas. Once the butternut squash is done roasting, let it cool at least 10 minutes. Add the butternut squash and garlic to a food processor or blender. *To add the garlic cloves, carefully squeeze them out of the skin being careful not to get the skins in the food processor or blender. Add the remaining ingredients except the ice cubes, starting with ½ teaspoon kosher salt.
- Blend the mix ~2-3 minutes until smooth, using a spatula to push down the sides as needed. Add 1-2 more ice cubes at the end of blending to give it a more creamy texture. Give it a taste and add more salt, water, or an extra drizzle of olive oil as needed.
Video
Notes
Expert Tips
- For ease, I suggest using a squeezable tahini - it's easier and less messy than getting it out of a jar. But be sure to shake it very well!
- For best flavor, use freshly squeezed lemon instead of lemon juice from the bottle.
- To save time, use canned chickpeas. I do not recommend using unsalted chickpeas unless you are watching your sodium levels for a medical reason.
- If you prefer a thinner consistency, add a little bit of the aquafaba (chickpea liquid from the can) or more water to thin it out more.
- Refrigerator - Store leftover hummus in an airtight container in the fridge for up to 3-4 days.
- Freezer - hummus will be good in the freezer for up to 4 months in a freezer-safe container. Add a bit of olive oil to the top of the hummus before freezing. This will help it keep the moisture locked in.
- To Thaw - thaw frozen hummus in the refrigerator overnight. To get it back to its creamy consistency, use a spoon to whip it and add a bit more olive oil as you stir before serving.
Nutrition
Serving: 2tablespoonCalories: 95kcalCarbohydrates: 9gProtein: 3gFat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 250mgFiber: 3g
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