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!
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
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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
Equipment you need to make this recipe…
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Want more? Try these other snack recipes!
- Paneer Vegetable Puffs
- Pesto Mozzarella Stuffed Dough Balls
- Baked Halloumi Fries
- Chipotle Cheese Twists
- Caramelized Onion Dip
- 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!
Drizzle extra tahini over this baked aubergine
Lemon juice gives this pasta a delicious citrus kick!
Roasted Butternut Squash Hummus
- 2 400g tins Chickpeas drained and rinsed
- 1 tsp Baking Soda
- 1.5 litres Water
- 230 ml Tahini
- 4 tbsp Lemon Juice
- 4 cloves Garlic crushed
- 2 tbsp Ice Cold Water
- 1 small Butternut Squash peeled and chopped
- Olive Oil
- 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.
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