This roasted butternut squash hummus is one of my favourite dip recipes! It's so creamy and smooth plus it's suitable for vegans so makes the perfect snack for a party.
This hummus is pretty much guaranteed to be a crowd pleaser, it's just so flavourful!
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Who doesn't love hummus?
I'm pretty sure that I could eat bread and hummus everyday for the rest of my life with zero difficulty. It's creamy and delicious and tastes amazing.
I am definitely not above shop bought hummus and it's pretty much our go to snack whenever we need something quick and easy but there is definitely a special place in my heart for the homemade stuff.
And I'm not really the throw everything in the blender kinda gal. It's slightly more effort but I strongly believe that the only way to go is to boil your chickpeas with bicarb before blending.
I got this tip from an Ottolenghi recipe and it makes THE BEST hummus. It makes it so much creamier and that smooth texture is pretty life changing I gotta say.
The bicarbonate of soda helps to break down the skins on the chickpeas which means that there's no laborious pealing involved but you still get a super smooth dip.
I've been making hummus this way for years and it's loved by everyone who's tried it.
So this autumn/winter I decided to make my usual hummus but to fancy it up a little bit. There's so many different options and I'm pretty sure I'll be making many more different versions over the next few months but first off I wanted to start with a roasted butternut squash hummus.
It seemed like the perfect option since squash is such a good winter vegetable and roasting it gives an amazing sweetness.
The thing I like about this hummus is that it's just got that hint of butternut squash flavour. I love it that way because it just compliments the tahini and chickpea flavour perfectly.
Roasted Butternut Squash Hummus Ingredients:
- Chickpeas: I use tinned because I'm useless and know myself well enough to know that I will never remember to soak the chickpeas the night before I want hummus
- Bicarbonate of Soda: Or baking soda if you're in the US
- Tahini: One of the best ingredients out there, I love it!
- Lemon Juice
- Garlic: I go pretty heavy on the garlic when I make hummus
- Butternut Squash: All roasted up until amazingly tasty
Roasted Butternut Squash Hummus Instructions:
- Roast the butternut squash: Toss the chopped squash with olive oil on a baking sheet and roast for 30-40 minutes
- Boil the chickpeas: Place the chickpeas, bicarbonate of soda and water in a saucepan and boil for about 20 minutes until really soft
- Make the hummus: Place the chickpeas in a food processor and blend until you get a stiff paste, add the squash and mix again. While the machine is still running add the tahini, lemon juice, garlic and salt followed by the ice water. Mix for another 5 minutes until super smooth
- Serve: Drizzled with olive oil
Want more? Try these other snack recipes!
- Paneer Vegetable Puffs
- Pesto Mozzarella Stuffed Dough Balls
- Baked Halloumi Fries
- Chipotle Cheese Twists
- Mushroom Bao with Sesame Cucumber Salad
WONDERING WHAT TO DO WITH THE LEFTOVER INGREDIENTS YOU’VE GOT FROM MAKING THIS ROASTED BUTTERNUT SQUASH HUMMUS?
If you’re anything like me then you’re always looking for ways to save money and avoid food waste so I want to make sure you’ve get plenty of ideas on how to use up any ingredients that are leftover from my recipes!
Baked Aubergine with Tahini & Goat's Cheese
Drizzle extra tahini over this baked aubergine
Roasted Butternut Squash Pasta with Goat's Cheese
Lemon juice gives this pasta a delicious citrus kick!
Recipe
Roasted Butternut Squash Hummus
Ingredients
- 2 400g tins Chickpeas drained and rinsed
- 1 teaspoon Baking Soda
- 1.5 litres Water
- 230 ml Tahini
- 4 tablespoon Lemon Juice
- 4 cloves Garlic crushed
- 2 tablespoon Ice Cold Water
- 1 small Butternut Squash peeled and chopped
- Olive Oil
Instructions
- Heat the oven to 200°C/400°F. Toss the butternut squash with a drizzle of olive oil on a baking sheet and place in the oven, roast for 30-40 minutes.
- Place the chickpeas and baking soda in a saucepan and cook over a high heat for 3 minutes. Add the water and bring to a boil, cook for about 20 minutes until really tender. Drain them and place in a food processor, mix until you get a stiff paste. Add the roasted squash and mix again. With the machine still running add the tahini, lemon juice, garlic and salt then drizzle in the ice water and mix for another 5 minutes.
- Transfer to a bowl and drizzle with olive oil before serving.
Notes
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Sarah says
I love hummus, but I have always made it plain. This sounds really good and simple. I will have to give this a try next time I make hummus. It will also be my first time eating butternut squash, so should be fun.
Amy says
Thanks so much Sarah, I hope you love it!
Emily says
I've made hummus before, but never peeled off the chick pea skins before. I can't wait to try it this way.
Mary Bostow says
This is a good idea and amazing recipe too. Something very unique and colorful. Need to try it out.
Marlynn | Urban Bliss Life says
I love hummus too, and that is such a useful tip about the baking soda to help break down the skins of the chickpeas!
Lucy Parissi says
That's a great tip to cook the chickpeas with baking soda prior to blending. I can't wait to try this out.
Tayler says
I have always been a hummus lover. Love this fun twist on it!
Christie says
I have never thought to put butternut squash in hummus. I love butternut squash!! Why haven't I thought of that? I'm glad you did because it looks DElicious!