Feastical

Your New Favorite Fall Dip is Here!

Hey there, friends! Beau Collier from Feastical.com here, ready to talk about one of my absolute FAVORITE ways to welcome sweater weather: this outrageously delicious Roasted Butternut Squash Hummus. Picture this: classic hummus gets a cozy fall makeover. We’re talking creamy chickpeas blended with sweet, caramelized roasted butternut squash, kissed by smoky paprika and rich tahini. The result? A dip that’s like sunshine in a bowl – vibrant orange, impossibly smooth, and packed with flavors that just *hug* your taste buds. Seriously, this isn’t just hummus; it’s a conversation starter, a crowd-pleaser, and the star of any autumn gathering. Whether you’re hosting game day, prepping for Friendsgiving, or just craving a healthy-ish snack that tastes like a treat, this recipe is your new best friend. It’s ridiculously easy, naturally gluten-free and vegan, and tastes a million times better than anything from a tub. So, grab your favorite squash, crank up that oven, and let’s turn your kitchen into a fall flavor factory!

Why does this combo work so magically? Butternut squash brings this incredible natural sweetness and velvety texture when roasted, perfectly balancing the earthy chickpeas and nutty tahini. The roasted garlic? Pure gold – it mellows out into this sweet, almost buttery depth. And that hint of smoked paprika? It adds that warm, cozy campfire vibe without overpowering the party. Plus, that gorgeous sunset color? Instant table appeal! Trust me, once you whip up a batch of this vibrant hummus, your pita chips will be diving in headfirst. Let’s ditch the boring snacks and make something truly special together!

A Hummus That Tastes Like Home (and a Little Bit of Chaos!)

This recipe actually has its roots in a bit of a kitchen “oops” moment – one of those happy accidents that turned into pure gold. Picture it: Last October, I was hosting my annual “Pumpkin Carving & Carb Loading” potluck. My mission? Make a massive batch of classic hummus AND roast cubed butternut squash for a salad. You know how it goes – multitasking madness! In my pre-party flurry (read: mild panic), I accidentally knocked a whole tray of beautifully caramelized squash cubes… right into the nearly finished hummus spinning in the food processor. There was a collective gasp (okay, maybe just from me), followed by orange splatter on the walls and a comically overflowing machine. Disaster? I thought so. But pure stubbornness (and maybe hunger) made me blend it smooth anyway. I drizzled on some oil, sprinkled paprika, and tossed it out with chips, fully expecting side-eyes.

Friends, it vanished faster than the pumpkin guts on the porch! People raved about the “secret ingredient,” the incredible color, the smoky sweetness. That accidental mashup became the star of the party. Now, it’s not a Feastical fall without it. It taught me a beautiful lesson: Sometimes the best recipes aren’t meticulously planned; they’re born from a little chaos, a dash of “why not?”, and a willingness to embrace the orange splatter on your cabinets. Every time I make it now, I smile remembering that squash avalanche – proof that deliciousness often comes from unexpected places!

Gathering Your Flavor Squad

Here’s your lineup for hummus heaven! Don’t sweat substitutions – cooking should be flexible and fun.

• 2 cups butternut squash, peeled and cubed (about 1 small squash): The star! Look for firm, heavy squash with smooth skin. Chef’s Insight: Cubing it evenly ensures everything roasts perfectly together. Sub Tip: Sweet potato or pumpkin puree (canned, unsweetened) work in a pinch, but roasting fresh squash gives the BEST depth.
• 3 garlic cloves, unpeeled: Roasting them whole in their skins transforms sharp garlic into sweet, mellow magic. Chef’s Hack: No need to peel beforehand – they squeeze out like butter after roasting!
• 2 tbsp olive oil, divided: Use the good stuff for drizzling! One tbsp roasts the squash, the other adds richness to the blend. Chef’s Must: Extra virgin olive oil for finishing makes it luxurious.
• 1 can (15 oz) chickpeas, drained and rinsed: The classic hummus base. Pro Tip: Rinse REALLY well to remove that tinny taste. For ultra-creamy hummus, pop the skins off! It’s tedious but worth it for silkiness.
• 3 tbsp tahini: Sesame paste is essential for authentic flavor and creaminess. Chef’s Note: Stir your tahini jar well before measuring – the oil separates! Sub Alert: In a real bind? Natural creamy peanut or almond butter *can* work, but it changes the flavor profile.
• 2 tbsp lemon juice (fresh squeezed!): Brightness is key! Bottled just doesn’t cut it. Chef’s Trick: Taste your lemon – sometimes you need a touch more for that perfect zing.
• ½ tsp smoked paprika: This is the secret weapon for that warm, autumnal “campfire” vibe. Chef’s Love: Smoked paprika over regular any day for this recipe! Adds depth without heat.
• Salt & black pepper, to taste: Season in layers! Start with ½ tsp salt on the squash, then adjust after blending. Freshly cracked pepper adds a lovely note.
• Warm pita, crackers, or fresh veggies, for serving: The vehicles for deliciousness! Think apple slices, cucumber rounds, bell pepper strips, or sturdy crackers too.

Let’s Make Some Magic: Step-by-Step

Ready to transform these simple ingredients into something spectacular? Follow along!

1. Preheat & Prep: Crank your oven to 400°F (200°C). This high heat is crucial for getting those gorgeous caramelized edges on the squash. While it heats, peel and cube your butternut squash into roughly 1-inch pieces. Beau’s Tip: Uniform size = even roasting! No one wants half mushy, half crunchy squash. Toss the cubes and those unpeeled garlic cloves with 1 tbsp olive oil, a generous pinch of salt, and a few cracks of black pepper right on your baking sheet. Why dirty a bowl? Chef’s Hack: Lining the sheet with parchment makes cleanup a breeze!
2. Roast to Perfection: Slide that sheet into your hot oven and let the magic happen for 25-30 minutes. You’re looking for fork-tender squash with beautiful golden-brown, slightly caramelized spots, and the garlic cloves should feel soft when gently squeezed (careful, they’re hot!). Beau’s Watch-Out: Don’t under-roast! That deep, sweet flavor comes from proper caramelization. Give the pan a shake halfway through for even browning.
3. Squeeze & Assemble: Let the roasted squash and garlic cool just enough to handle. Now, the fun part: squeeze those garlic cloves out of their papery skins directly into your food processor bowl. They should pop right out like soft, fragrant paste! Add the roasted squash cubes, the drained and rinsed chickpeas, tahini, lemon juice, smoked paprika, and the remaining 1 tbsp olive oil. Chef’s Secret: Add about 2 tbsp of cold water to start – this helps everything blend smoothly without needing tons of extra oil.
4. Blend It Silky Smooth: Secure the lid on your processor and let it rip! Start on low, then gradually increase to high. Blend for a good 1-2 minutes, stopping to scrape down the sides once or twice. Beau’s Texture Tip: Want it creamier? Add more water, 1 tbsp at a time, blending after each addition, until it reaches your dreamy dip consistency. Be patient – letting the machine run helps achieve that luxurious texture!
5. Taste & Triumph: This is the most important step! Stop the processor, grab a spoon (or your finger, no judgment!), and TASTE. Does it need more salt? A squeeze more lemon for brightness? Another tiny pinch of smoked paprika? Adjust now. Remember, flavors meld as it chills, but get it close to perfect. Chef’s Mantra: Season, taste, repeat!

Dishing Up the Deliciousness

Presentation is part of the fun! Spoon your gorgeous orange hummus into a wide, shallow bowl. Use the back of a spoon to swirl a well in the center – that’s your flavor pool! Generously drizzle with your best extra-virgin olive oil. Sprinkle a little extra smoked paprika over the top for a pop of color and that inviting smoky aroma. For a fancy touch, add a few reserved roasted squash cubes, a sprinkle of toasted pumpkin seeds (pepitas), or a tiny pinch of flaky sea salt. Now, surround it with your dippers! Warm pita wedges (briefly toasted in the oven or a dry pan) are classic perfection. But don’t stop there: crisp apple slices, crunchy cucumber rounds, vibrant bell pepper strips, sturdy crackers, or even pretzel chips all make fantastic companions. This hummus also shines as a vibrant spread on sandwiches or wraps!

Mix It Up! Flavor Adventures

This recipe is a fantastic canvas! Get creative:

1. Maple-Spiced Twist: Add 1 tbsp pure maple syrup and ¼ tsp ground cinnamon to the food processor with the other ingredients. Divine with apple slices!
2. Harissa Heat: Love a kick? Blend in 1-2 tsp harissa paste (start with 1 and taste!) for a warm, North African-inspired spice.
3. Nutty Crunch: Fold in ¼ cup finely chopped toasted pecans or walnuts after blending for delightful texture.
4. Fresh Herb Lift: Blend in 2 tbsp fresh chopped sage or rosemary with the squash for an aromatic, savory note. Perfect for Thanksgiving!
5. Creamy Vegan Boost: For extra richness, blend in 2-3 tbsp unsweetened plain coconut milk yogurt or vegan cream cheese.

Beau’s Backstory & Bits

This hummus has truly become a Feastical fall staple, evolving from that chaotic kitchen spill into something I’m genuinely proud of. Over the years, I’ve learned a few things: First, patience with the roasting is non-negotiable – those caramelized bits are flavor bombs! Second, blending time matters. Letting the processor run longer than you think creates that dreamy, cloud-like texture that makes people say “WOW.” I’ve also started playing with adding a tiny pinch of ground cumin sometimes – it adds an earthy warmth that complements the smoked paprika beautifully.

One funny fail? I once tried using pre-cubed squash from the store to save time. Big mistake! They were watery and lacked flavor. Lesson learned: peeling and cubing your own is worth the 5 extra minutes. Another time, I got overzealous with the smoked paprika – let’s just say it tasted like a forest fire! Start with the ½ tsp, you can always add more. The biggest joy? Seeing people’s faces light up when they try it. It’s hummus, but it feels special. It’s proof that seasonal ingredients, treated simply but with care, can create pure comfort in a bowl. Make it your own!

Your Hummus Questions, Answered!

Let’s tackle those common kitchen quandaries:

1. Q: My hummus is too thick! How do I fix it?
   A: No worries, this is super common! The fix is easy: With the processor running, slowly drizzle in cold water, 1 tablespoon at a time, through the feed tube. Blend well after each addition until it reaches your desired creamy, dippable consistency. You can use extra olive oil, but water lightens it up beautifully without making it greasy.
2. Q: Why does my hummus taste bland?
   A: Blandness usually means it needs more salt or acid. First, add another pinch of salt and blend again. Taste. Still flat? Add another ½ – 1 teaspoon of fresh lemon juice. The brightness really wakes up the flavors. Also, double-check you used enough smoked paprika – it’s key for that depth! Underseasoning squash before roasting can also mute the final flavor.
3. Q: Can I make this ahead of time?
   A: Absolutely, and it often tastes even BETTER! Store it covered tightly in the refrigerator for up to 4-5 days. The flavors have time to meld and deepen beautifully. Let it sit at room temperature for 20-30 minutes before serving for the best texture and flavor. Give it a good stir and re-drizzle with olive oil before serving.
4. Q: My hummus tastes bitter. What happened?
   A: Bitterness usually points to one culprit: tahini. Some brands, especially if old or not well-stirred (the oil separates and the paste at the bottom can oxidize), can be bitter. Taste your tahini before using! If it’s bitter, try a different brand next time. Over-blending can sometimes heat the mixture and bring out bitterness, but tahini is the prime suspect. If it’s already bitter, try balancing it with a tiny bit more maple syrup (like ½ tsp) or a pinch of sugar.

Roasted Butternut Squash Hummus

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• Author: BeauCollier
• Total Time: 40 mins

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Description

Silky chickpeas meet sweet, caramelized butternut squash in this vibrant, smoky hummus that’s as gorgeous as it is delicious. It’s naturally vegan, gluten-free, and the perfect balance of creamy, sweet, and savory. Whether for game day, Friendsgiving, or just snacking in fuzzy socks, this is your ultimate fall dip.

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Ingredients

Scale 1x2x3x

• 2 cups butternut squash, peeled & cubed (about 1 small squash)

• 3 garlic cloves, unpeeled

• 2 tbsp olive oil, divided

• 1 can (15 oz) chickpeas, drained & rinsed

• 3 tbsp tahini

• 2 tbsp fresh lemon juice

• ½ tsp smoked paprika

• Salt & black pepper, to taste

• 2–4 tbsp cold water (for blending)

• Warm pita, crackers, or veggies for serving

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Instructions

• Preheat oven to 400°F (200°C). Toss squash & unpeeled garlic with 1 tbsp olive oil, salt, and pepper on a parchment-lined baking sheet.

• Roast 25–30 min, until squash is golden and tender, and garlic is soft. Cool slightly.

• Blend: Squeeze roasted garlic from skins into a food processor. Add squash, chickpeas, tahini, lemon juice, paprika, and remaining oil. Add 2 tbsp cold water.

• Process until smooth, scraping sides as needed. Add more water 1 tbsp at a time until creamy. Adjust seasoning.

• Serve: Spoon into a bowl, swirl the top, drizzle with olive oil, and sprinkle paprika. Pair with pita, crackers, or veggies.

Notes

• Roast squash until caramelized for maximum flavor.

• Peel chickpeas for ultra-smooth hummus.

• Use fresh lemon juice and quality tahini—both make a huge difference.

• Prep Time: 10 mins
• Cook Time: 30 mins

Nutrition

• Calories: 120 Cal per serving
• Fat: 6g
• Carbohydrates: 14g
• Fiber: 3g
• Protein: 3g

Nourishment Notes (Approximate per serving, makes 8)

Calories: ~120 | Protein: 3g | Carbs: 14g | Fiber: 3g | Fat: 6g (mostly healthy fats from olive oil & tahini) | Sugar: 2g (natural from squash)

Prep Time: 10 min | Cook Time: 30 min | Total Time: 40 min

Final Thoughts

This Roasted Butternut Squash Hummus isn’t just a recipe—it’s a celebration of fall. From its accidental origins to its crowd-pleasing potential, it embodies what Feastical is all about: joy, flavor, and a little bit of kitchen chaos. Whether you’re scooping it up with a crispy pita, smearing it on a sandwich, or sneaking spoonfuls straight from the fridge (no judgment), it’s a reminder that the best dishes often come from happy accidents.

So here’s to embracing the mess, the experiments, and the orange splatters on your cabinets—because that’s where the magic happens. Now, go forth and dip boldly!