Creamy Butternut Squash Hummus with Roasted Garlic Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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
