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–+ servings
Yellow-orange hummus in a bowl.
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5 from 2 votes

Roasted Butternut Squash Hummus

Butternut Squash Hummus - If you have extra butternut squash left over, turn it into this flavorful hummus.
Prep Time5 minutes
Total Time5 minutes
Course: Condiments, Dip, Sauce
Cuisine: Middle Eastern Inspired
Servings: 4
Calories: 197kcal
Author: Jacqueline Piper

Ingredients

  • 1 cup roasted butternut squash cubes from about half a squash
  • 2 cups chickpeas or 1-19oz can
  • 2 tablespoons tahini
  • 1 clove garlic
  • 1 teaspoon Madras curry powder
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • ice cubes a couple
US Customary - Metric

Instructions

  • Add the squash, chickpeas, curry powder, salt and pepper, garlic clove, and tahini to a blender jug (or food processor). Blend well for 5-6 minutes until it smooths out considerably.
  • Add ice cubes, one at a time, blending for a few minutes between each addition. Your hummus will lighten in color and texture. Test the hummus after adding each ice cube.
  • To serve: Swirl with olive oil, add sesame seeds, and red pepper flakes.

Video

Notes

To roast the squash, peel it, cut it into 1-inch cubes, and then bake it at 400°F (200°C) for 30 minutes or until fork tender.
Leave out the curry powder if you don't like the flavor.
Try another winter squash instead of the butternut squash.
Try another white bean instead of the chickpeas.
Make your hummus super creamy by using chickpeas cooked from dried, blending for at least 5 minutes, and using ice cubes to finish blending.

Nutrition

Serving: 0.5cup | Calories: 197kcal | Carbohydrates: 29g | Protein: 9g | Fat: 6g | Fiber: 7g | Sugar: 5g