This butternut squash hummus is the fall dip I want on repeat! Roasted squash adds so much sweetness, and my ice cube trick makes this blend into the creamiest dip or spread for vegetables, crackers, pita, or honestly… anything.
INGREDIENTS
• 4 cups cubed butternut squash (2-3 pounds of squash)
• 5 cloves garlic
• 2 tablespoons olive oil
• kosher salt and freshly ground black pepper, to roast
• 1 tablespoon baking soda
• 1 15-ounce can chickpeas, rinsed and drained
• 3 tablespoons fresh lemon juice
• 1/4 cup tahini
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1 1/2 teaspoons ground coriander
• 3/4 teaspoon ground cumin
• ice cubes
INSTRUCTIONS
1. Preheat oven to 425°F.
2. Prepare the squash: Toss cubed squash with olive oil, then sprinkle with salt and black pepper. Place garlic cloves in a foil packet. Roast the squash and garlic in the preheated oven until very tender, about 15-20 minutes. Then, remove the squash and garlic from the oven and let them cool.
3. Cook the chickpeas: While the squash and garlic are roasting, bring a medium pot of water to a boil and add baking soda. Add chickpeas and simmer for 15 minutes. Drain and set aside to cool.
4. Blend: Once cooled, add squash, garlic, lemon juice, and chickpeas to a food processor. Pulse until broken up and a paste starts to form. Add tahini, salt, black pepper, coriander, and cumin, and blend. While blending, add a couple of ice cubes to the food processor.
Process until completely smooth. Taste to adjust seasonings, oil, salt, and black pepper as needed. Store in an airtight container in the refrigerator.
Leave a Comment