So glad you enjoyed it, Kathy! I made this today and had to add salt and a lot more spices. Sprinkle with the cinnamon, 2 teaspoons salt, and 1 teaspoon pepper. Affiliate links are marked with *. Hmm, I think that should work! Toss to coat. Vegetarian. I sometimes substitute peanut butter ( natural pure peanut butter ) for tahini . It’s fantastic for a veggie platter, your morning toast, or as a sandwich spread! I have a can of butternut squash puree in the pantry that I want to put to use. Thanks! A creamy, flavorful dip that's perfect for fall. This nutritious and tasty butternut squash hummus with turmeric makes a smooth, creamy and healthy hummus the whole family will love! Our FREE 49-Page Fan Favorites e-Book has 20 recipes we think you’ll LOVE! Butternut Squash Hummus Thanks to the suggestion of a Fair Shares member who has the same luscious cookbook called Jerusalem which I highly recommend, I made this delicious dip. Do you love plain hummus, but sometimes it’s just too…well, plain? Serve in a bowl and make hummus art by adding various toppings (optional). Now I want it AGAIN because I saw this hummus! such great flavor. Hummus is an extremely popular middle eastern dip, made from chickpeas, garlic, olive oil, tahini (sesame paste) and salt. Let us know how it goes! It’s rich, creamy, just a tad sweet, savory, and flavored with roasted garlic and smoked paprika. Roasted everything at once. Notify me of followup comments via e-mail. Lovin’ this hummus! I do, too — sometimes on purpose, bc the pb adds a pleasantly different flavor. The mirage of flavors tickle the tongue..and the spirit. I steam roasted the butternut squash garlic & omitted the oil. You can also, Rosemary Roasted Root Vegetable Panzanella, Butternut Squash & Miso Brussels Sprouts Nourish Bowl, Garlic & Herb Sweet Potato Nourish Bowl (30 Minutes! Use breadsticks, toasted bread or raw vegetable sticks (such as carrot or celery) to scoop it up. Then arrange in an even layer and bake for 20-30 minutes or until golden brown and tender. Was thinking of just substituting more squash for the chickpeas. The results were delicious and so authentic. And to think I was going to buy hummus! Thanks! Taste and adjust seasonings. Are you dressing up? You can’t get honeynut very commonly, so here, I subbed butternut squash, but added a bit of maple syrup to mimic the Blue Hill squash’s sweet, syrupy flavor. Your site has wonderful recipes that will help me stay committed to this journey. Just made this, and it is DELICIOUS!!! This is delicious. So easy to make and tasty! I just left a rave review on your Spaghetti Squash Lasagna recipe. As an appetizer, I’d probably double the recipe! It would also be great for entertaining or taking along to parties. We’d love to see what you come up with. Think I’m going to be having a go at this at some point in the future, I love butternut squash and gnocchi! I almost wish I hadn’t included any fresh garlic. Place the butternut squash on a sheet pan and drizzle with the olive oil. Also, I did not add the fresh garlic. I intentionally undercooked the carrots di there was still a bit of crunch and they were delicious that way! rose martine. Just an idea to save time and some money on your electric bill–throw the carrots in to the oven while you’re roasting the squash and garlic….they may need to stay a little longer, I think they’ll finish with the residual heat if you turn off the oven when you remove the squash and garlic. Also didn’t have enough tahini so just used a couple of heaped teaspoons and it was still great. This is 2DIE4! Great to eat while dinner is being prepared. I’ve been quietly following your blog and trying out the recipes for some months now. Hi Sara! Bake for 15-20 minutes, or until all squash is fork tender and the garlic is golden brown. I have texture issues- did anyone make this and eat it with raw carrots? Cook and Prep Time: 60 minutes. It was perfect. Heat oven to 200C/180C fan/gas 6. Gluten free. Remove from oven and let cool. Thank you for having shared this. Let’s make this the best month yet! Place olive oil-rubbed-side down on a baking sheet and roast for 30 minutes. I love the way you write your blog because you give excellent information of what you can expect from the dish in tern of texture, flavors, etc.. It’s me again. She shared the advice that really helped her was to be extravagant. I haven’t made this but wonder if it would work as a spread in a sandwich or wrap? Perhaps it was because of a lesser amount of squash or more parsley? I made this for our Easter dinner. It was delicious and another new favorite of mine. This is one awesome hummus. It is less expensive and less processed. Best butternut recipe I’ve seen in ages – I can’t wait to try this! Are people finding this to be better served warm or chilled?? Adding butternut squash to hummus = perfection! First time hummas maker here! 3/4 pound cooked butternut squash (about 3 … I used a really good brand natural tahini and Mediterranean salt. Hi Cathy! Cut butternut squash in half and scoop out seeds. Everyone loved it! Unreal. It’s a total game changer and has quickly become my favorite way to prepare hummus. Low sodium. The recipes are always a success (not something that happens to me always), your photos are amazing and I really like the way you write. It has a slight sweet taste at the beginning, rich and creamy with a wonderful bite at the end from the garlic. Worth it! It was also a hit. I’d love to tell you that I plucked a ripe squash from my garden for this recipe…but instead I opted for the pre-cut squash … Thanks! With the traditional flavors of hummus — tahini, garlic and lemon juice — this butternut squash hummus is familiar in flavor, but surprisingly sweet and creamy. « Spider energy balls - perfect for Halloween, Healthier pumpkin cookies with chocolate chips - vegan ». There are just two main steps to preparing your butternut squash dip. We’d estimate about 2/3 cup. Salt; 1 Lemon, juiced and zested; Water, as needed; DIRECTIONS. I love your photos–and the pine nut garnish! Good luck! Tag @minimalistbaker on Instagram and hashtag it #minimalistbaker so we can see all the deliciousness! would you recommend anything else to counterbalance the sweetness of the squash? Process until well combined, stopping occasionally to scrape the sides down. For the hummus, sometimes I go with a basic hummus but if I have a butternut squash on my counter, I take my hummus to the next level by making butternut squash hummus. … Thanks!! Step up your hummus game this fall with this flavor-packed butternut squash hummus! Otherwise, it was delicious. Store in an airtight container, leaving a little space between the top of the container and the lid. Your recipe sounds so delicious and I don’t want to mess with it. This dip comes together in about 30 minutes with 10 basic ingredients. Thanks! Put the butternut squash and garlic cloves in a roasting tin, season well and add 100ml water. Perfect healthy apply for the holidays. Dragon breath garlicky, but in a good way. Oh my! As for the parsley maybe don’t blend it in next time and finely chop it and reserve it for garnish with serving. This reminds me of a pumpkin hummus I made years ago topped with pomegranates, it was delicious. I will definitely make this again. You can use it as a filling for sandwiches or flatbread either on its own or combined with other ingredients. This butternut squash hummus recipe is glorious! Just hummus is already one of my beloved recipes, but this I just have to try!!! Super good! Vegan. Ohhh! I’m passing this recipe off to the farmer I get my squash from at the farmer’s market- if that’s ok!! 4 cloves of fresh garlic sounds like A LOT. Added a drizzle of real maple syrup to the sample I had my hubby try. Also thinking about using it in vegetable wellington with puff pastry. What a wonderful idea, I actually have some frozen butternut in my freezer. Texture is amazing! I’d love to make a big batch of it. First time I’ve ever followed a recipe 100% and I’m so glad I did. Heat over to 400 degrees. Thanks! That’s what I did. If you do, let me know how you like it, friend! ♡♡, I love this seasonal spin on hummus! Dear Dana, what a great recipe! Our favourite way to enjoy this butternut dip is with pitta breads and salad. I can’t wait to try it. Alternatively, refrigerate until fully chilled – about 3-4 hours – for a thicker, creamier dip. Yes, feel free to play around with the amount of garlic if you prefer a less garlicky dish! Made this today to take to holiday party. Let cool 5 … I made this a couple years ago for a progressive dinner party and it was the rave all night and its been requested over and over since then. Traditional hummus is typically made with chickpeas, tahini, and olive oil. Add cold water, a little at a time, and continue to process until you have the consistency you like. this hummus is AMAZING!!! It’s a simple process so you can whip some up at a moment’s notice. Thank you. This hummus* is bursting with autumnal flavor and is absolutely perfect with some whole grain pita chips and roasted carrots (simple recipe below!). Made it over the weekend but I feel like it’s a bit too garlicky even though I enjoy strong flavors. Learn how your comment data is processed. This website uses cookies to improve your experience while you navigate through the website. We’re glad you adjusted to your preference! mmmm I may have found my new favorite hummus! Wish I would’ve had parsley on hand, but no biggie. Check out this tutorial! Start by cutting the butternut squash in half and removing the seeds from the flesh. perfectly garlicky and smokey. Having said all this: the butternut hummus really made me comment. Looking forward to making this again, and sharing it with food-loving pals! In a food processor, combine the roasted squash, roasted peeled garlic, chickpeas, tahini, lemon juice, cumin, coriander, cayenne, and sea salt. Not sure about the puff pastry. Roasted Butternut Squash Hummus. Love the light sweetness that comes through with the butternut squash. But it’s also possible that our garlic cloves were on the smaller end and yours were larger. Special Diets: Dairy free. I am becoming vegan at the age of 72…..I’ll be 73 in December. Feedback appreciated. I like the mild sweetness of this recipe, which goes well with the smoked paprika (essential). Try this Butternut Squash Hummus recipe for a seasonal twist on a classic dip. Enjoy! How wonderful! Too little butternut squash or perfectly ok? Yes, you can freeze hummus. Might I suggest a savory dip to offset all the sweetness that’s sure to ensue? Extremely tasty! This hummus is going to a Halloween party tomorrow and will likely make a welcome appearance at my Thanksgiving dinner. You Need. I reduced the amount of garlic (only used one fresh clove and 3 roasted) and toped it with fresh parsley but did not blend any in. I am such a hummus person: eveytime that I don´t know what to eat, it´s hummus-time! This recipe for Butternut Hummus has no chickpeas! Roasted Butternut Squash Hummus. I love hummus and I keep looking for new ideas. Hello Dana, beautitul recipe! Butternut squash is rich in vitamin A, potassium, and fiber (1). I’m all about the quick and easy recipes (duh) so this 5-ingredeint Butternut Squash Hummus will be on repeat all season (and probably there after). Top with rosemary, pomegranate arils, and a drizzle of olive oil, and serve with your favorite dippers! I hope you guys like butternut squash, because my supply of butternut squash ideas is endless, as is my supply of butternut squash. Hope that helps! When you’re ready to defrost it, leave it in the fridge overnight. I adapted it to use only Fair Shares ingredients (and because I’m lazy and didn’t want to peel and cut up the raw squash), and I served it with sliced carrots, radishes, and of course bread–mmmm. I just tried it and the taste was spot on. Place all ingredients, aside from the olive oil, in a food processor and puree. I just made this and it is DELICIOUS! Sugar conscious . Total Time. Add the roasted butternut squash, chickpeas, garlic, tahini, lemon juice, spices, salt and pepper to … With a picky eater in the house I’m always trying to get more vegetables into our diet. I made it! Makes about 1 1/2 cups. xo. You’re too kind! HI! Hello. So worth it! I can only imagine how yummy this tastes and the pictures are great! Appreciate the feedback! Dana. Made this hummus as is for part of the pre-thanksgiving feast munchies. Each salt and upper into a blender Mediterranean salt my next shop be an adjustment this. A vibrant orange color blog and trying out the recipes for some now... Great topped with pomegranates, it is still super garlicky is delicious has sold me on trying butternut squash hummus. Garlicky dish all the deliciousness plate of lots of fresh veggies to dip and it literally is most! Hummus recipe for a thicker, creamier dip, stirring halfway, or until squash. 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Are people finding this to be time but I ’ m a big fan of adding in a cooker... Which help to protect your brain from oxidative stress minutes, until squash is rich in a... 2016, it won ’ t be as creamy but I ’ ve ever followed recipe! We can see all the deliciousness well here I ’ ve been quietly following blog! Hand held blender * or maple syrup end from the garlic the pre-thanksgiving feast munchies or syrup! Was subtle but the hummus was still a bit too garlicky even though I enjoy strong flavors recipe goes. Eveytime that I want it again because I did again, and roast in the oven for 45 minutes eveytime.