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.
Ingredients
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2 cups butternut squash, peeled & cubed (about 1 small squash)
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3 garlic cloves, unpeeled
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2 tbsp olive oil, divided
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1 can (15 oz) chickpeas, drained & rinsed
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3 tbsp tahini
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2 tbsp fresh lemon juice
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½ tsp smoked paprika
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Salt & black pepper, to taste
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2–4 tbsp cold water (for blending)
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Warm pita, crackers, or veggies for serving
Instructions
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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.
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Roast 25–30 min, until squash is golden and tender, and garlic is soft. Cool slightly.
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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.
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Process until smooth, scraping sides as needed. Add more water 1 tbsp at a time until creamy. Adjust seasoning.
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Serve: Spoon into a bowl, swirl the top, drizzle with olive oil, and sprinkle paprika. Pair with pita, crackers, or veggies.
Notes
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Roast squash until caramelized for maximum flavor.
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Peel chickpeas for ultra-smooth hummus.
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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