Butternut Squash Hummus
Butternut Squash Hummus is creamy, full of warm earthy spices and a hint of sweetness from the squash.
Servings: 8 servings
Ingredients
Hummus
- 15 ounces canned chickpeas, drained and rinsed
- 1 1/2 cups cubed butternut squash
- 2 tablespoons tahini
- 1 lemon
- 1/2 teaspoon curry powder
- 1/2 teaspoon ground cumin
- 1/4 teaspoon coriander
- 1/4 teaspoon smoked paprika
- Kosher salt and fresh ground black pepper to taste
- 3 tablespoons olive oil
- 4-6 tablespoons of water more or less as needed
Dukkah
- 1/4 cup roasted unsalted almonds
- 1/4 cup roasted unsalted pepitas
- 1 tablespoon toasted sesame seeds
- 1/2 teaspoon ground cumin
- 1/2 teaspoon coriander
- Kosher salt and fresh ground black pepper to taste
Instructions
- Pulse all of the ingredients for the dukkah in the food processor until the consistency resembles coarse sand. Pour into a bowl and wipe out the bowl of the food processor.
- Add the roasted butternut squash, chickpeas, garlic, tahini, lemon juice, spices, salt and pepper to the food processor. Purée for 20 seconds then scrape down the sides of the bowl.
- Turn on food processor back on and slowly add in the olive oil and water a tablespoon at a time until the desired consistency is reached. Scrape down the sides of the bowl and taste for seasoning along the way.
- Top the hummus with a generous sprinkle of dukkah and a drizzle of olive oil. Serve with homemade pita chips topped with dukkah (or store bought pita chips) and/or fresh vegetables.
Nutrition
Calories: 137kcal | Carbohydrates: 14g | Protein: 4g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 6g | Sodium: 6mg | Fiber: 4g | Sugar: 3g