Monday, October 3, 2011

Roasted Butternut Squash Hummus

Here I am with another hummus recipe. We have been doing a lot of entertaining on the terrace, trying to squeeze the most of having such a great outdoor space in NYC before the weather forces us inside. When making dinner for guests two to three times a week, I've found one of the easiest appetizers to throw together is hummus. What's been really fun is experimenting with flavors and adding different ingredients. Throw everything in the fopro and done. 

With the deep sweet flavor of the roasted butternut squash, this hummus does not need much seasoning. I tried the same recipe recently with sweet potatoes from the farmers' market. Perfect result. Just a little denser in texture and flavor.

Roasted Butternut Squash Hummus

  • 2 1/2 cups butternut squash peeled and chopped into small pieces
  • 3/4 cup chick peas drained and de-shelled from their transparent skins (skip this step if you are short on time)
  • 2 tablespoons olive oil and more from brushing
  • 2 tablespoon tahini
  • 1 large glove of garlic minced
  • juice and zest from 1/2 a large lemon
  • 1 teaspoon kosher salt and some for sprinkling
  • Preheat oven to 400 degrees F.
  • Line a baking sheet with foil.
  • Spread the butternut squash pieces out on the baking sheet, brush the squash with oil and sprinkle with kosher salt.
  • Roast for about 35 minutes or until the squash pieces are tender.
  • In the bowl of a food processor, place chickpeas, olive oil, tahini, garlic, lemon juice and zest and salt.
  • When squash is ready, remove from oven and let cool for about 10 minutes before adding to the food processor.
  • Pulse a few times then blend everything on high speed until it forms a paste.
  • Transfer to a bowl and sprinkle a little kosher salt over the top.
  • Serve with toasted pita brad or crackers.


  1. Phew! You had me scared for a minute. I'm a stickler for people not calling dips hummus unless they actually contain chickpeas ('hummus' is the Arabic word for chickpea) so I am SO happy to see you kept the little guys in there. ;-) I love the look of your hummus and have a butternut squash in the veg bowl that has just met its destiny.

  2. Two to three times a week is a lot of entertaining! We haven't had people over since August.

    I absolutely love butternut squash and I'm so excited it's finally autumn and I get to eat all these yummy autumn foods!

  3. A great Fall appetizer to serve! The fact that you entertain two to three times a week is amazing and making me feel tired just reading it.

  4. Oh, I bet that is wonderful! I love hummus, and it is soooo good when made fresh.

  5. I don't think I could live without hummus. It's one of my favourite foods and I am yet to make it! I must try making it sometime. This sounds like a delicious version with roasted squash!

  6. Oh, THAT sounds delicious!! I'm totally making that for "domino night" on Saturday!!

  7. I made a MASSIVE batch of this for tonight. I have only sampled it off the spoon and it's delicious!! I did not, however shell the chickpeas...that's insane!
    I'll take pics!!
    Thanks for posting!


Thank you for your comments and feedback. I love hearing from you!