Butternut Squash Hummus
Happy Halloweeeen!
Are you dressing up? Are you going to parties? Are you eating all the candy?
Might I suggest a savory dip to offset all the sweetness that’s sure to ensue?
I present butternut squash hummus! It’s like fall on a pita chip. Who wouldn’t want that?
This dip comes together in about 30 minutes with 10 basic ingredients.
It gets its flavor from both roasted and fresh garlic, lemon juice, parsley, smoky cumin, paprika, and a pinch of cinnamon. This hummus is bursting with autumnal flavor and is absolutely perfect with some whole grain pita chips and roasted carrots (simple recipe below!).
This hummus is crazy delicious. It’s:
Savory
Creamy
Smoky
Subtly spiced
Slightly sweet from the squash
& Lemon-y
This is the perfect dip to have on hand for a week of healthy snacking. It would also be great for entertaining or taking along to parties. Or, if you’re like me and you eat hummus for breakfast, it’s especially delicious with roasted broccolini and breakfast potatoes. Not weird, trust me.
If you try this hummus, let us know! Tell us in the comments, rate it (once you’ve tried it), and, as always, take a picture and tag it #minimalistbaker on Instagram! We’d love to see what you come up with. Cheers, friends!
Prep time 10 mins
Cook time 20 mins
Total time 30 mins
Savory, 10-ingredient Butternut Squash with garlic, parsley, and cumin. A creamy, flavorful dip that's perfect for fall.
Author: Minimalist Baker Recipe type: Appetizer, Dip Cuisine: Vegan, Gluten Free Serves: 2 1/4 cups
Ingredients HUMMUS
- 1 cup (140 g) cubed butternut squash
- 4 cloves garlic, skin on (12 g)
- 4 cloves garlic, peeled minced (~2 Tbsp | 12 g)
- 1 lemon, juiced (2 Tbsp or 30 ml)
- 1 15-ounce (425 g) can chickpeas, lightly rinsed drained
- 1/3 cup (80 g) tahini
- 3-4 Tbsp (45-60 ml) olive oil, plus more for roasting garlic
- Sea salt pepper to taste (~1/4 tsp each)
- 1/2 cup (30 g) fresh parsley, chopped
- 1/4 tsp ground cinnamon
- 1/2 tsp ground cumin
- optional: 1/4 tsp smoked paprika
- Whole Wheat Pita Chips
- Roasted Carrots*
Instructions
- Preheat oven to 400 degrees F and position a rack in the middle of the oven.
- Add cubed butternut squash and 4 unpeeled garlic cloves to a baking sheet and drizzle with 1 Tbsp olive oil and a pinch each salt and pepper. Toss to combine.
- Bake for 15-20 minutes, or until all squash is fork tender and the garlic is golden brown. Let cool 5 minutes.
- Peel roasted garlic and add to food processor or blender, along with squash, 4 cloves fresh minced garlic, lemon juice, chickpeas, tahini, olive oil, salt, pepper, parsley, cinnamon, cumin and smoked paprika (optional).
- Purée until creamy and smooth, scraping down sides as needed and adding more olive oil or a touch of water if it's too thick.
- Taste and adjust seasonings, then serve immediately with pita chips and vegetables of choice (see notes for roasted carrots). Alternatively, refrigerate until fully chilled - about 3-4 hours - for a thicker, creamier dip.
- Store leftovers, covered, in the refrigerator up to 4-5 days, though best when fresh.
Notes *To roast carrots, preheat oven to 375 degrees F. Remove greens, peel, and slice any large carrots in half lengthwise. Transfer to a baking sheet and lightly drizzle with olive or grape seed oil and a pinch each salt and pepper. Toss to coat, then arrange in an even layer and bake for 20-30 minutes, or until golden brown and tender.
Nutrition Information Serving size: 1/4 cup (1 of 9 total servings) Calories: 141 Fat: 9.8 g Saturated fat: 1.3 g Carbohydrates: 11.6 g Sugar: 2.3 g Sodium: 125 mg Fiber: 1.5 g Protein: 3.7 g
3.4.3174
Loved this recipe? Check out our cookbook, 31 Meals Here!
