Creamy Butternut Squash Hummus with Roasted Garlic Recipe

Introduction

This creamy butternut squash hummus with roasted garlic offers a rich, comforting twist on a classic favorite. The natural sweetness of roasted squash pairs beautifully with earthy spices and tangy lemon, making it perfect for dipping or spreading.

Ingredients

• 2 cups butternut squash, diced
• 1 bulb garlic
• 1 Tbsp fresh thyme leaves
• ¾-1 tsp kosher salt, divided (more to taste)
• ¼ tsp black pepper
• 3 Tbsp extra virgin olive oil, divided
• 1 (15 oz) can chickpeas, drained and rinsed
• 2 Tbsp tahini
• 2 Tbsp lemon juice
• 1 tsp pure maple syrup
• ½ tsp ground cinnamon
• ¼ tsp ground cumin
• 2 Tbsp water (more as needed)
• 2-3 ice cubes (optional, added at the end)

Instructions

1. Step 1: Preheat the oven to 400℉ (200°C). Prepare a baking sheet lined with parchment paper and lightly sprayed with cooking spray. Cut the top end off the bulb of garlic to expose the cloves.
2. Step 2: On the baking sheet, combine the diced butternut squash, garlic bulb (cloves facing up), 1 Tbsp olive oil, thyme leaves, ¼ tsp kosher salt, and black pepper. Toss everything to coat the garlic and squash well. Roast for 20-25 minutes until the squash is fork-tender.
3. Step 3: Drain and rinse the chickpeas. Once roasted, let the butternut squash and garlic cool for at least 10 minutes. Carefully squeeze the softened garlic cloves out of their skins, avoiding any skin bits.
4. Step 4: Add the roasted squash, garlic cloves, chickpeas, tahini, lemon juice, maple syrup, cinnamon, cumin, remaining olive oil, ½ tsp kosher salt, and water to a food processor or blender.
5. Step 5: Blend for 2-3 minutes until smooth, scraping down the sides as needed. Optionally, add 1-2 ice cubes at the end and blend briefly for a creamier texture.
6. Step 6: Taste and adjust seasoning with more salt, water, or olive oil if desired. Serve immediately or refrigerate until ready to enjoy.

Tips & Variations

• For extra smoky flavor, roast the garlic until deeply caramelized before adding it to the hummus.
• If you prefer a thinner consistency, add water gradually until you reach your desired texture.
• Substitute fresh thyme with rosemary or sage for a different herb profile.
• Add a pinch of cayenne pepper for a spicy kick.
• This hummus pairs beautifully with warm pita bread, fresh veggies, or as a spread on sandwiches.

Storage

Store the hummus in an airtight container in the refrigerator for up to 4 days. Stir before serving, and if it thickens, thin it out with a splash of water or olive oil. It’s best enjoyed chilled or at room temperature.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh garlic instead of roasted garlic?

Fresh garlic will give a much stronger and sharper flavor that can overpower the hummus. Roasting softens and sweetens garlic, creating a milder, richer taste that complements the butternut squash.

Is it possible to make this recipe vegan?

Yes, this recipe is naturally vegan as it contains no animal products. Just be sure to use maple syrup or another plant-based sweetener instead of honey.

Creamy Butternut Squash Hummus with Roasted Garlic Recipe

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★★★★★

4.5 from 133 reviews

This Creamy Butternut Squash Hummus with Roasted Garlic is a flavorful and smooth twist on traditional hummus, featuring roasted butternut squash and garlic that add a naturally sweet and savory depth. Perfect as a dip or spread, it combines wholesome ingredients like chickpeas, tahini, fresh thyme, and warm spices for a comforting and nutritious snack.

• Author: Natalie
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes
• Yield: About 2 cups 1x
• Category: Dip
• Method: Roasting and Blending
• Cuisine: Middle Eastern
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Roasted Vegetables

• 2 cups butternut squash, diced
• 1 bulb garlic
• 1 Tbsp fresh thyme leaves
• ¼ tsp kosher salt
• ¼ tsp black pepper
• 1 Tbsp extra virgin olive oil

Hummus Base

• 1 (15 oz) can chickpeas, drained and rinsed
• 2 Tbsp tahini
• 2 Tbsp lemon juice
• 1 tsp pure maple syrup
• ½ tsp ground cinnamon
• ¼ tsp ground cumin
• ½ tsp kosher salt
• ¾–1 tsp kosher salt, divided (total)
• 3 Tbsp extra virgin olive oil, divided
• 2 Tbsp water (more as needed)
• 2–3 ice cubes (optional, added at the end)

Instructions

1. Preheat and Prepare Garlic: Preheat your oven to 400℉ (200°C). Prepare a baking sheet by lining it with parchment paper and spraying with cooking spray for easy cleanup. Cut off the top end of the garlic bulb to expose the cloves.
2. Roast Vegetables: In a bowl, toss the diced butternut squash, garlic bulb (cloves facing up), 1 tablespoon olive oil, 1 tablespoon fresh thyme leaves, ¼ teaspoon kosher salt, and ¼ teaspoon black pepper until everything is well coated. Spread on the prepared baking sheet and roast in the oven for 20-25 minutes, or until the squash is fork-tender and garlic is soft.
3. Cool and Prep Ingredients: Drain and rinse the chickpeas well. Remove the roasted garlic cloves from their skins carefully to avoid adding skins to the hummus. Let the roasted butternut squash and garlic cool for at least 10 minutes before blending.
4. Blend Hummus: Add the cooled butternut squash, roasted garlic cloves, drained chickpeas, tahini, lemon juice, maple syrup, cinnamon, cumin, ½ teaspoon kosher salt, 2 tablespoons olive oil, and water to a food processor or blender. Blend for 2-3 minutes until smooth, scraping down the sides as needed.
5. Final Adjustments: For a creamier texture, add 1-2 ice cubes and blend briefly again. Taste the hummus and adjust seasoning by adding more salt, water, or a drizzle of olive oil to reach your desired flavor and consistency.

Notes

• You can adjust the spices like cinnamon and cumin to your taste preference for a more or less spiced hummus.
• Adding ice cubes at the end helps achieve a creamier texture but is optional.
• Serve chilled or at room temperature with pita bread, crackers, or fresh veggies.
• Store leftover hummus in an airtight container in the refrigerator for up to 4 days.

Keywords: butternut squash hummus, roasted garlic hummus, healthy dip, vegetarian dip, middle eastern hummus, creamy hummus, fall appetizer, tahini dip