The flavors of fall are infused into this creamy, sweet and savory roasted butternut squash hummus. It’s nicely spiced from the cumin, coriander, and a bit of cayenne. This recipe calls for roasting the squash and then combining the remaining ingredients into your food processor. Garnish with pomegranates, feta, microgreens and paprika.
Butternut Squash Hummus
Serves: serves 6 to 8 as an appetizer
1 cup cubed butternut squash (½ inch cubes)
1 large or 2 medium garlic cloves
1½ cups cooked chickpeas, drained and rinsed
¼ cup tahini
3 tablespoons fresh lemon juice
½ teaspoon cumin
½ teaspoon coriander
½ teaspoon cayenne, less if sensitive to spice
½ teaspoon sea salt, plus more for sprinkling
¼ cup extra-virgin olive oil, plus more for drizzling
¼ cup water, or as needed
freshly ground black pepper
For topping & serving:
¼ cup pomegranate arils
¼ cup feta cheese
2 tablespoons microgreens, optional
drizzle of olive oil
pita, crackers and/or veggies
- Preheat the oven to 400°F and line a baking sheet with parchment paper. Place the squash on the baking sheet and toss with a drizzle of olive oil and a few pinches of salt and pepper. Wrap the garlic cloves in foil with a drizzle of olive oil and a pinch of salt and place on the baking sheet. Roast for 20 to 25 minutes, or until the squash is tender. Let cool slightly.
- In a food processor, combine the roasted squash, roasted peeled garlic, chickpeas, tahini, lemon juice, cumin, coriander, cayenne, and sea salt.
- With the blade running, drizzle in the olive oil. Add water, as need, to blend to a smooth consistency. Taste and adjust seasonings. (Note: this is a bit spicy before you add the olive oil – the olive oil tones down the spice.)
- Scoop the hummus into a serving bowl and top with pomegranate arils, feta, parsley, microgreens, if using, and a drizzle of olive oil. Serve with toasted pita, crackers, and/or chopped veggies. Adapted from: Love and Lemons
