Butternut Squash Hummus

Hummus. What’s not to love about it? It’s creamy, it’s garlicy, it’s healthy as far as dips go, you can add just about anything to it and slather it on whatever your heart desires.

Butternut Squash Hummus 1

 

 

 

 

 

 

 

 

 

 

 

 

Winter squash is at it’s peak this time of year, so I thought I would try something new and add roasted butternut squash to my basic hummus recipe. I’m so glad I tried this out, it was delicious!

Butternut Squash Hummus 4

 

 

 

 

 

 

 

 

 

 

 

 

I omitted the lemon in this recipe to give it a more mellow warm flavor, but by all means if you think it needs a little more punch add some in. The secret spice in here that gives it that warm flavor is the cinnamon. Cinnamon and squash compliment each other so well, so I couldn’t not add a little to this. One thing I typically never use in my hummus is tahini. I know there are a lot of die hard hummus fans out there who think tahini is essential, but I’m not one of them, I could go either way. I also don’t use a lot of olive oil in mine because I like to keep it as low in fat as possible so I can have multiple servings of it and not feel bad.

Butternut Squash Hummus 2

 

 

 

 

 

 

 

 

 

 

 

 

Squash is probably one of my favorite vegetables. I love all kinds of squash, so when it’s in season it’s guaranteed we will be eating it in one form or another at least once if not twice a week with dinner. This hummus tastes great with veggies, pita chips, and as a spread on your favorite sandwich. Give it a try and let me know what you think!

Butternut Squash Hummus 3

 

 

 

 

 

 

 

 

 

 

 

Prep time: 
Cook time: 
Total time: 
 
Ingredients
  • 1-15oz can drained and rinsed chickpeas
  • 2 cups roasted and cubed butternut squash
  • 2 small cloves of garlic, minced
  • ¼ t. chili powder
  • ¼ t. cumin
  • ¼ t. cinnamon
  • ½ t. kosher salt
  • ¼-1/3 cup water
  • 1-2 T. olive oil
Instructions
  1. Roast the squash in the oven with about a teaspoon of olive oil at 400 degrees for about 20 minutes.
  2. Drain and rinse the chickpeas.
  3. Mince the garlic and put in a small frying pan over medium low heat with a drizzle of olive oil and cook just until fragrant.
  4. When the squash is done put it in a food processor with the chickpeas, garlic, cumin, chili powder, cinnamon, and salt.
  5. Turn on food processor and slowly add in the water and olive oil.
  6. Scrape down the sides of the food processor and continue to process until you get a smooth consistency.

 
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