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Creamy Roasted Butternut Squash Hummus

Creamy Roasted Butternut Squash Hummus

This hummus is vegan, gluten-free, and packed with flavor. 

Course Dairy-Free, easy recipe, gluten-free, Quick & Easy, vegan, vegetarian
Cuisine international food
Keyword Creamy Roasted Butternut Squash Hummus
Prep Time 10 minutes
Cook Time 30 minutes
Servings 4 people
Author Labsalliebe

Ingredients

INGREDIENTS

  • 250g 9 oz dried chickpeas

FOR THE BUTTERNUT SQUASH PURÉE

  • 1 butternut squash
  • 2 garlic cloves keep separate, do not blend them with the squash

FOR THE BUTTERNUT SQUASH HUMMUS

  • 125g 4½ oz tahini
  • 1 lemon Juice of
  • 1 tsp ground cinnamon optional
  • 1 tsp salt
  • Black pepper to taste
  • 3 ice cubes
  • 500g 1.1 lb butternut squash purée

FOR THE TOPPING

  • 30ml 2 tbsp olive oil
  • 5 cloves garlic

Instructions

STEP-BY-STEP INSTRUCTIONS

PREPARE THE CHICKPEAS

  1. Soak the chickpeas overnight, or ideally for 24 hours, in twice their volume of cold water.
  2. The next day, drain the soaking water and rinse the chickpeas well under cold running water.

  3. Transfer them to a large pot and cover with fresh water.

  4. Bring to a boil, then cook for 1½–2 hours, or until the chickpeas are very soft and tender.

  5. Drain the chickpeas and remove the skins. I know this takes a little extra time, but trust me, it’s worth it for the creamiest hummus!

MAKE THE BUTTERNUT SQUASH PURÉE

  1. Preheat the oven to 400°F (200°C).
  2. Cut the butternut squash into slices and arrange them on a baking sheet lined with parchment paper.
  3. Butternut squash has only a few seeds, so you can simply scoop them out with a spoon once you reach the seeded part.

  4. Place the unpeeled garlic cloves on the baking sheet alongside the squash.

  5. Roast for about 20 minutes, or until the squash is tender.

  6. Remove the garlic and set it aside for later.

  7. Let the squash cool slightly.

  8. Peel off the squash skin and discard it.

  9. Then blend the squash with an immersion blender until smooth and creamy.

  10. Measure out 500 g (1.1 lb) of squash purée for the hummus. If you have any purée left over, simply freeze it in an airtight container and save it for another recipe.

MAKE THE BUTTERNUT SQUASH HUMMUS

  1. Add the tahini, lemon juice, cinnamon, salt, and pepper to a food processor or high-speed blender.
  2. Blend until smooth and creamy. While blending, add the ice cubes one at a time. This helps make the hummus extra light and fluffy.
  3. Now add the butternut squash purée, cooked and peeled chickpeas, and the roasted garlic. Blend until completely smooth and creamy.

  4. For an extra-silky texture, pass through a sieve right after blending.

MAKE THE CRISPY GARLIC TOPPING

  1. Peel the garlic cloves and slice them thinly.

  2. Heat a little olive oil in a small pan.

  3. Add the garlic slices and cook over medium heat until golden and crispy. Keep a close eye on them, garlic can burn quickly!

  4. Spoon the butternut squash hummus into a serving bowl.

  5. Use the back of a spoon to create a swirl in the hummus.

  6. Drizzle olive oil into the little grooves.

  7. Finally, spoon the crispy garlic slices over the hummus, along with the fragrant garlic-infused olive oil from the pan.

Recipe Notes

I love serving this hummus with falafel, spreading it on fresh bread, or serving it as a dip with roasted vegetables. It’s also delicious simply served with warm, freshly baked flatbread, Nan-e Taftoon, lavash, or a crusty baguette.