Butternut Squash Hummus PT30M https://img3.recipesrun.com/201907/2019/1008/9c/4/973251/300x200x90.jpg This recipe comes together in about 30 minutes with 10 basic ingredients. It gets its flavor from both roasted and fresh garlic, lemon juice, parsley, smoky cumin, paprika, and a pinch of cinnamon. This hummus is bursting with autumnal flavor and is perfect with some whole grain pita chips and roasted carrots. 8 servings Ingredients: 1/4 tsp. smoked paprika 1/2 tsp. ground cumin 1/4 tsp. ground cinnamon 1/2 cup fresh parsley, chopped 1/4 tsp. pepper 1/4 tsp. sea salt 4 tbsp. olive oil 1/3 cup tahini 15 oz. chickpeas 2 tbsp. lemon juice 4 cloves garlic, peeled and minced 4 cloves garlic, skin on 1 cup cubed butternut squash

Butternut Squash Hummus

4.3

( By zhanghengshuo )

This recipe comes together in about 30 minutes with 10 basic ingredients. It gets its flavor from both roasted and fresh garlic, lemon juice, parsley, smoky cumin, paprika, and a pinch of cinnamon. This hummus is bursting with autumnal flavor and is perfect with some whole grain pita chips and roasted carrots.

01 Information

Grade easy
Serving 8 servings
Prep Time 10 Mins
Cook Time 20 Mins
Total Time 30 Mins

02 Ingredients

- 1/4 tsp. smoked paprika
- 1/2 tsp. ground cumin
- 1/4 tsp. ground cinnamon
- 1/2 cup fresh parsley, chopped
- 1/4 tsp. pepper
- 1/4 tsp. sea salt
- 4 tbsp. olive oil
- 1/3 cup tahini
- 15 oz. chickpeas
- 2 tbsp. lemon juice
- 4 cloves garlic, peeled and minced
- 4 cloves garlic, skin on
- 1 cup cubed butternut squash

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03 Method

Step 1

Preheat oven to 400 degrees F and position a rack in the middle of the oven. Add cubed butternut squash and the UNPEELED garlic cloves to a baking sheet and drizzle with a little olive oil and a pinch each salt and pepper. Toss to combine.
Step 2

Bake for 15-20 minutes, or until all squash is fork-tender and the garlic is golden brown. Let cool 5 minutes. Peel roasted garlic and add to a food processor or blender, along with squash, fresh minced garlic, lemon juice, chickpeas, tahini, olive oil, salt, pepper, parsley, cinnamon, cumin, and smoked paprika.
Step 3

Puree until creamy and smooth, scraping down sides as needed and adding more olive oil or a touch of water if it's too thick. Taste and adjust seasonings. Then serve immediately with pita chips and vegetables of choice.
Step 4

Alternatively, refrigerate until fully chilled - about 3-4 hours - for a thicker, creamier dip. Store leftovers, covered, in the refrigerator up to 4-5 days, though best when fresh.

04 Author

zhanghengshuo

79 Recipes

Butternut Squash Hummus

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