Description
This Roasted Butternut Squash Hummus recipe offers a creamy, flavorful twist on classic hummus by incorporating roasted butternut squash, enhancing its natural sweetness and texture. Topped with pomegranate molasses, arils, roasted pepitas, and fresh sage, it makes a vibrant and nutritious appetizer or snack perfect for any occasion.
Ingredients
Units
Scale
Roasted Butternut Squash
- 1 1/2 cups butternut squash, cut into 1-inch cubes
- 2 tablespoons olive oil
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 teaspoon freshly ground nutmeg
Hummus Base
- 1 1/2 cups cooked chickpeas
- 1/2 cup tahini
- 1/3 cup olive oil
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 3 tablespoons ice water
Toppings
- 1/2 cup cooked chickpeas (for topping)
- 2 tablespoons pomegranate molasses
- 3 tablespoons pomegranate arils
- 2 tablespoons roasted pepitas
- 1 bunch fresh sage leaves
Instructions
- Preheat and Roast Butternut Squash: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper. Spread the cubed butternut squash evenly on the sheet, drizzle with 2 tablespoons olive oil, and toss to coat. Sprinkle with salt, pepper, and freshly ground nutmeg. Roast in the oven for 15 minutes, then flip and toss the squash to ensure even cooking. Continue roasting for an additional 15 minutes until the squash is fork-tender. Remove and allow it to cool slightly.
- Prepare the Hummus Mixture: In a food processor, add 1 1/2 cups cooked chickpeas and blend until smooth and creamy. Add the roasted butternut squash and blend again until fully incorporated and smooth. Next, add the tahini and blend for another one to two minutes, scraping down the sides as needed to ensure even mixing.
- Incorporate Olive Oil and Seasonings: With the processor running, slowly stream in 1/3 cup olive oil to achieve a smooth, creamy texture. Add 1/4 teaspoon salt and 1/4 teaspoon pepper and blend briefly. Taste the hummus and adjust seasoning if necessary. While the processor is still running, gradually add 3 tablespoons of ice water to lighten the texture and blend until completely smooth.
- Assemble and Garnish: Spoon the hummus into a serving bowl. Drizzle 2 tablespoons of pomegranate molasses over the top, followed by an additional drizzle of olive oil. Sprinkle the remaining 1/2 cup chickpeas, chopped sage leaves, pomegranate arils, and roasted pepitas evenly over the hummus. Serve immediately to enjoy the fresh flavors and vibrant presentation.
Notes
- You can roast the butternut squash ahead of time and refrigerate it to speed up preparation.
- If tahini is not available, you can substitute it with almond butter, though the flavor will differ slightly.
- For a smoother texture, peel the chickpeas before processing, though this step is optional.
- Feel free to add a pinch of garlic powder or fresh garlic for extra flavor.
- This hummus keeps well refrigerated for up to 3 days in an airtight container.
Nutrition
- Serving Size: 1/4 cup
- Calories: 140
- Sugar: 3g
- Sodium: 180mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 0mg
