Description
This homemade Roasted Butternut Squash Hummus is loaded with butternut squash, roasted garlic, chickpeas, & tahini. Garnish with pepitas & pomegranate seeds for a festive touch, & it’s the perfect fall appetizer for game day, holiday parties, & everything in between! Naturally vegan & gluten-free.
Ingredients
Scale
- 1 small butternut squash, peeled, deseeded & diced into 1-inch cubes (~ 4–5 cups diced)
- 4 cloves garlic, peeled
- ½ cup olive oil, divided
- 1 (one) 15-ounce can chickpeas, drained & rinsed
- ½ lemon, juiced
- ⅓ cup tahini
- ¼ cup ice water
- kosher salt & ground black pepper, to season
- for serving, as desired: pomegranate arils, toasted pepitas, finely chopped fresh herbs, sliced veggies, pita chips, etc.
Instructions
- Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper for easy clean up. Gather & prep all ingredients per Ingredients List, above.
- Roast the butternut squash & garlic: Place the butternut squash on the prepared baking sheet. Drizzle with 3 tablespoons of the olive oil & season with ½ teaspoon kosher salt and ¼ teaspoon ground pepper. Toss to coat & spread out in a single even layer on the baking sheet. Place the garlic in a small piece of foil. Drizzle with 1 tablespoon of olive oil & season with a few pinches each salt & ground black pepper. Encase the garlic with the foil, sealing it tightly. Place the foil pack on the baking sheet with the squash. Roast for 20-25 minutes, or until the squash is very tender – you should be able to easily smash it with a fork. Remove from the oven & set aside.
- Prepare the butternut squash hummus: Add the roasted butternut squash, roasted garlic, & chickpeas to the bowl of a food processor. Pulse a few times to break everything up into small pieces. Pour in the lemon juice & tahini, & season with ½ teaspoon kosher salt. Turn the food processor on. With the processor running, slowly stream in the remaining ¼ cup olive oil. Allow the processor to run for a good 2-3 minutes, stopping to scrape down the sides of the bowl as needed. At this point, the hummus will still have small chunks, but definitely begin to have a creamy texture. [gallery columns="2" size="full" ids="14639,14641"]
- Finish the hummus: With the processor running, slowly add the ice water 1 tablespoon at a time. This is when the hummus will begin to really smooth out. Add more/less water until the desired texture is reached.
- Serve the roasted butternut squash hummus in a large shallow bowl or plate, topped with an extra drizzle of olive oil, a sprinkle of finely chopped fresh rosemary, pomegranate arils, and pepitas as desired. Serve with pita chips or veggies. Enjoy!
Notes
- Make-Ahead & Storage: This butternut squash hummus will keep, stored in an airtight container in the refrigerator, for up to 1 week. Make it ahead of time, or enjoy the leftovers later!