Sweet, Savory and Smoky Butternut Hummus

Sweet, Savory and Smoky Butternut Hummus

Recipe type: Appetizer
Prep time:  10 mins
Cook time:  40 mins
Total time:  50 mins
2014-10-25 14.30.05


  • 1 lb. butternut squash, cubed (about 4 cups)
  • ⅓ cup olive oil, divided
  • 1 bulb garlic
  • 14 oz. can or 1¾ cups cooked chickpeas, rinsed and drained
  • juice of 1 lemon
  • 2 tbsp. tahini
  • 1 tsp. smoked paprika
  • ¼ tsp. salt
  1. Preheat oven to 400°.
  2. Coat a baking sheet with cooking spray or line with parchment.
  3. Toss butternut squash cubes with ½ tablespoon of olive oil and arrange in a single layer on baking sheet.
  4. Cut the top off of your garlic bulb. This should cut into the tips of each (or most of) the cloves. Drizzle with 1 tablespoon of olive oil and wrap loosely in foil.
  5. Place garlic and butternut squash in the oven. Toss the squash cubes after about 15 minutes.
  6. Remove squash when the cubes pierce easily with a fork, after about 25-30 minutes.
  7. Remove garlic when the cloves are tender and beginning to brown, after about 40 minutes total.
  8. Allow garlic and squash to cool a bit.
  9. Remove the roasted garlic from the shell by squeezing gently. The garlic should be soft and spooge out through the openings you made when you cut into the top of your bulb.
  10. Place squash, garlic and all remaining ingredients in food processor bowl, including any remaining olive oil. Blend until smooth.
2014-10-25 13.55.59

roasted squash (Instead of cutting the skin off and cubing it, I just roasted it in big hunks and then spooned the flesh into the food processor

2014-10-25 13.57.03

Here is the cooked squash and all the roasted garlic squeezed out into the blender ( a food processor would have been better as this is quite a thick paste for the blender to handle).

2014-10-25 14.27.49

Tahini is added into the blender along with the oil,chickpeas, lemon juice and spices. Sometimes people have used peanut butter in hummous if they don’t have the traditional ground sesame tahini on hand.

2014-10-25 14.29.46

Here is the hummus with some black olives as the mandala centre of a platter of veggies and rainforest crackers.  This dip would be equally good in a wrap, on pita or in a sandwich.  I also added a bit of chipotle just to give a touch of heat and more smokiness.

Thanks to Alissa at Conoisseurus Veg:  http://www.connoisseurusveg.com/ 

Her site is filled with delicious vegetarian and vegan recipes that look amazing.  In keeping with the season, you might want also to try out her pumpkin, chocolate chip cookies as well!

Here are the great nutrients you would get if you ate a third of this recipe.  You can see how a couple TBSP of this on a sandwich, pita or cracker can totally boost your nutrition in-take for the day!  Squash is really high in Vitamin A and C and the chickpeas are a cheap way to boost your calcium and iron.

Vitamin A 330%
Vitamin C 110%
Calcium 25%
Iron 50%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
2014-10-11 12.13.322014-10-19 14.39.06

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s