Butternut Squash Hummus - Follow my easy tutorial for roasting butternut squash. Turn the roasted squash into a flavorful, creamy hummus.
Today I'm going to share a recipe for Butternut Squash Hummus. If you watched my last video and read my last post, then you already saw my instructions on how to roast butternut squash, and if you have half of that squash sitting in your fridge right now, then this recipe takes no time at all to prepare.
How to Make Butternut Squash Hummus
It's as simple as adding all the ingredients together in a food processor and blending. If you want to make this recipe by hand instead, or you don't have a food processor, it's still possible, it'll just take a bit longer. You'd want to mince the garlic clove first, and mash your beans separately (I find it easier that way), then just add everything else in and mix, adding water until it's how you like it.
Watch the video below or on Youtube, and check for the printable recipe and pinnable image below.
If you don't like curry powder, you could probably just leave it out, but I really like how it flavors this hummus. Enjoy!
Roasted Butternut Squash Hummus
- Half of a butternut squash (roasted, cubed)
- 1 19 oz can chickpeas, drained and rinsed
- 2 tablespoons tahini
- 1 large clove garlic
- ½ teaspoon curry powder
- ½ teaspoon salt
- ¼ teaspoon pepper
- ¼ cup water (approx. for thinning)
- Add all to food processor (or mash by hand, chopping garlic clove first)
- Thin with water until desired consistency is reached.