This roasted butternut squash hummus is a seasonal take on your favorite chickpea dip. Made with the sweet, fall-favorite butternut squash, this hummus recipe is a wonderful dish to enjoy any day of the week this season.
If you’ve made homemade hummus before, then you know that it’s a pretty easy dish to create. The blender (or food processor) does much of the work in most hummus recipes.
Traditionally, chickpeas make up the majority of a hummus recipe. In this roasted butternut squash hummus, however, butternut squash makes an equal contribution to the body of this recipe.
To keep things just as simple as a traditional hummus recipe, we recommend using already peeled and cubed butternut squash from the store. If you’ve prepped butternut squash on your own before, you know it can require a little bit of an arm workout as it’s a tough fruit (or vegetable, depending on how you want to categorize it).
For extra flavor and garnish, you can follow the recipe below by creating the crispy sage topping for the hummus. This is optional and can be skipped if you’re short on time, but we highly recommend including it if you can.
We also think this roasted butternut squash hummus makes for a fantastic appetizer for your next holiday party. Serve this dip with some crispy pita chips for a healthy party bite your guests will love.
For more fall recipes, check out our collection here.
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Cook time: 30 minutes
Prep time: 15 minutes
Idle time:
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Ingredients
- 2 cups butternut squash peeled and cubed
- 3 tbsp olive oil divided
- Salt and pepper
- 1 can chickpeas drained and rinsed (15 oz)
- 2 cloves garlic
- 1/3 cup ice cold water
- 12 fresh sage leaves divided
- 1/4 cup olive oil for frying sage leaves
Instructions
- Preheat the oven to 400°F. Place the butternut squash onto a baking dish. Drizzle a tablespoon of olive oil all over the squash along with a generous pinch of salt and some freshly ground pepper. Use your hands to gently toss the squash so that it's all coated in oil and the seasoning. Spread out onto the baking sheet and roast for about 30 to 35 minutes until tender.
- Transfer the squash to a blender, and add the chickpeas, a pinch of salt, pepper, the garlic, 4 sage leaves, and 2 tablespoons of olive oil. Blend until the mixture is smooth, streaming in the cold water as you blend.
- Transfer the hummus to a bowl. Prepare the sage leaves by heating 1/4 cup of oil in a small skillet, then dropping in the remaining sage leaves into the oil. Fry the sage for about 5 to 10 seconds, then remove and transfer to a plate lined with a paper towel.
- Crumble the crispy sage onto the top of the hummus and drizzle with a little olive oil. Serve with pita chips or veggies.
Additional information
Recipe adapted from pumpkinandpeanutbutter.com
