Overhead shot of a hand holding bread taking a scoop of butternut squash hummus
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Roasted Butternut Squash Hummus

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.
Course Appetizer, Snack
Cuisine Mediterranean
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 10 servings
Calories 304kcal
Author Amy Fulwood

Ingredients

  • 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

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

Nutrition information is an estimate and will vary depending on the ingredients used.

Nutrition

Calories: 304kcal | Carbohydrates: 36g | Protein: 11g | Fat: 14g | Saturated Fat: 1g | Sodium: 142mg | Potassium: 613mg | Fiber: 8g | Sugar: 5g | Vitamin A: 8010IU | Vitamin C: 20.5mg | Calcium: 110mg | Iron: 3.9mg