Roasted Garlic and Butternut Squash Hummus
This time of year I can’t get enough squash! I love how simple and flavourful this dish is. Beware of the crispy chickpeas - you’ll be hooked after just one crunch.
Roasted Garlic and Butternut Squash Hummus Recipe
Prep time:
15 Minutes
Cook time: 45 Minutes
Servings:
3 cups
Gluten Free
Vegan
Ingredients
For the hummus:
- 2 cups cooked butternut squash
- 1 can chickpeas, rinsed and drained
- 2 cloves garlic, peeled whole
- 3 tbsp lemon juice
- 1 1/2 tbsp tahini
- 1/2 cup olive oil
- 1/4 cup water
- 3/4 tsp ground cumin
- 1/2 tsp smoked paprika
- 1/2 tsp onion powder
- 1/2 tsp sea salt
- 1/4 tsp black pepper
For the crispy chickpeas:
- 1 can chickpeas, rinsed and drained
- 2 tbsp olive oil
- 1/2 tsp paprika
- 1/2 tsp onion powder
- 1/4 tsp cumin
- 1/4 tsp sea salt
- Serve with Que Pasa White Corn Tortilla Chips
Instructions
For the crispy chickpeas:
- Preheat oven to 425 degrees F.
- Blot chickpeas with a paper towel or clean dish towel to dry them.
- In a bowl, toss chickpeas with olive oil.
- Spread onto a baking sheet and bake for 20-25 minutes until browned and crunchy.
- In a bowl, toss chickpeas with smoked paprika, onion powder, cumin, and salt.
For the hummus:
- Preheat oven to 400 degrees F.
- Peel squash and cut in half lengthwise. Scoop out seeds and pulp.
- Rub each half of the squash as well as the 2 cloves of garlic with a drizzle of olive oil and place on a baking tray.
- Transfer to oven to bake for 30-35 minutes or until tender. Check the garlic after 20 minutes of roasting, it should be soft and not too charred. Remove if ready and allow the squash to continue baking.
- When squash is ready, allow it to cool on the counter for about 10 minutes.
- Cut into thick cubes and transfer to a food processor.
- Add chickpeas, garlic, lemon juice, olive oil, water, tahini, and all remaining spices. Puree until no chunks remain.
- To serve, scoop into a favorite bowl, drizzle a little olive oil and top with crispy chickpeas. Serve alongside Que Pasa Unsalted tortilla chips.
About The Author
Sara Stevens
Sara Stevens is a Registered Holistic Nutritionist, blogger, plant-based recipe developer at The Forest and Fig and beekeeper living in Vancouver, BC. She is enthused about all things food related - cooking, eating, and growing - and is passionate about health and nutrition, the connection between what we eat and how that relates to our personal health and wellbeing.
