It feels more and more like autumn every day. And that means one thing: it’s finally pumpkin season again! I love cooking with pumpkin this time of year. There are so many delicious ways to enjoy it. So today, I’m sharing another one of my favorite pumpkin recipes with you: Creamy Roasted Butternut Squash Hummus. This hummus is vegan, gluten-free, and packed with flavor. Many people like to make pumpkin hummus with Hokkaido pumpkin. But I personally prefer butternut squash. I love its delicate, buttery flavor.
To make the hummus extra flavorful, I roast the butternut squash and garlic in the oven. Roasting brings out their natural sweetness and adds a lovely depth of flavor. For the hummus, I also use nutty tahini and creamy chickpeas. A pinch of cinnamon gives it a warm, slightly Middle Eastern touch. And of course, I couldn’t stop there! I top the hummus with crispy garlic slices and a generous drizzle of good olive oil.
The result is a wonderfully creamy, savory, and flavorful hummus. It’s perfect with falafel, spread on fresh bread, or served as a dip with roasted vegetables. And honestly, sometimes I just eat it with warm, freshly baked flatbread, nan-e barbari – persian flatbread, lavash, or a crusty No Knead Baguette. It’s the kind of autumn recipe I never get tired of.
