Butternut Squash Hummus

Name: Butternut Squash Hummus
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 8
Ingredients: 1 cup cubed butternut squash; 4 clove garlic ((skin on)); 4 clove garlic ((peeled + minced)); 2 tbsp lemon juice; 1 15-ounce can chickpeas ((lightly rinsed + drained)); 1/3 cup tahini; 3–4 tbsp olive oil ((plus more for roasting garlic)); 1/4 tsp each sea salt + pepper ((to taste)); 1/2 cup fresh parsley ((chopped)); 1/4 tsp ground cinnamon; 1/2 tsp ground cumin; 1/4 tsp smoked paprika ((optional: )); Whole-wheat pita chips; Roasted carrots*

By Minimalist Baker · Minimalist BakerPublic

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Savory, 10-ingredient butternut squash hummus with garlic, parsley, and cumin. A creamy, flavorful dip that's perfect for fall.

Prep: 10 min
Cook: 20 min
Total: 30 min
Servings: 8

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This recipe was taken from Butternut Squash Hummus · by Minimalist Baker. If you enjoy it, please consider supporting the creator at the source.

Ingredients

For 8 people

Cooking for

1 cupcubed butternut squash
4 clovegarlic ((skin on))
4 clovegarlic ((peeled + minced))
2 tbsplemon juice
115-ounce can chickpeas ((lightly rinsed + drained))
0.33 cuptahini
3–4 tbspolive oil ((plus more for roasting garlic))
0.25 tspeach sea salt + pepper ((to taste))
0.5 cupfresh parsley ((chopped))
0.25 tspground cinnamon
0.5 tspground cumin
0.25 tspsmoked paprika ((optional: ))
—Whole-wheat pita chips
—Roasted carrots*

Steps

1
Preheat oven to 205°C (204 C) and position a rack in the middle of the oven.
2
Add cubed butternut squash and the UNPEELED garlic cloves to a baking sheet and drizzle with a little olive oil and a pinch each salt and pepper. Toss to combine.
3
Bake for 15-20 minutes, or until all squash is fork tender and the garlic is golden brown. Let cool 5 minutes.
4
Peel roasted garlic and add to food processor or blender, along with squash, fresh minced garlic, lemon juice, chickpeas, tahini, olive oil, salt, pepper, parsley, cinnamon, cumin, and smoked paprika (optional).
5
Purée until creamy and smooth, scraping down sides as needed and adding more olive oil or a touch of water if it's too thick.
6
Taste and adjust seasonings. Then serve immediately with pita chips and vegetables of choice (see notes for roasted carrots). Alternatively, refrigerate until fully chilled - about 3-4 hours - for a thicker, creamier dip.
7
Store leftovers, covered, in the refrigerator up to 4-5 days, though best when fresh.

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Per portion

Calories: ~6.7 kcal
Protein: ~0.6 g
Fat: ~0.1 g
Carbs: ~4.2 g
Fiber: ~0.8 g
Sodium: ~2.1 mg

4 ingredients still need USDA food links. tahini, ground cumin, Roasted carrots* are linked but not in weighable units yet. Any figures below include only weighable linked amounts. Shown for one portion of a 8-portion recipe.

Nutrition needs links

Some ingredients don't have a linked USDA food yet. Link them below for nutrition. Links are saved for you; owners update the recipe (and allergens) for everyone.

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