Beans & Legumes

Roasted Butternut Squash Hummus

Recipe

14 INGREDIENTS • 7 STEPS • 1HR

Roasted Butternut Squash Hummus

4.3

3 ratings

This roasted butternut squash hummus is unbelievable and super easy to put together too!

Roasted Butternut Squash Hummus

Save

Jeanie and Lulu's Kitchen

Welcome to Jeanie and Lulu’s Kitchen, a love letter to my two incredible grandmothers, both of whom I think about every time I’m in the kitchen.

http://jeanieandluluskitchen.com/

This roasted butternut squash hummus is unbelievable and super easy to put together too!

1HR

Total Time

$1.53

Cost Per Serving

Ingredients

Servings

6

US / Metric

Butternut Squash Hummus

1

Butternut Squash, peeled, diced

as needed

for roasting and drizzling on top at the end

2 pinches

plus additional to taste

1/4 cup

4 cloves

Garlic, peeled

1 can
(15 oz)

Chickpeas, drained

1/4 cup liquid reserved

1

Lemon, zested, juiced

1/2 tsp

Ground Allspice

1 Tbsp

Finely Chopped Fresh Cilantro

for garnish

as needed

for garnish

Pita Chips

6

Pita Bread

1

Lemon, zested, juiced

2 pinches

2 pinches

Nutrition Per Serving

VIEW ALL

Calories

431

Fat

8.4 g

Protein

14.7 g

Carbs

77.4 g

Roasted Butternut Squash Hummus

Save

Jeanie and Lulu's Kitchen

Welcome to Jeanie and Lulu’s Kitchen, a love letter to my two incredible grandmothers, both of whom I think about every time I’m in the kitchen.

http://jeanieandluluskitchen.com/

Cooking InstructionsHide images

step 1

First, roast the butternut squash. Preheat the oven to 350 degrees F (180 degrees C) and get out a large baking dish.

step 2

Add the Butternut Squash (1) to the baking dish and sprinkle it generously with Salt (2 pinches) and Olive Oil (as needed). Toss it all well to make sure it is coated. Roast the butternut squash until it is tender for about 40 minutes.

step 2 Add the Butternut Squash (1) to the baking dish and sprinkle it generously with Salt (2 pinches) and Olive Oil (as needed). Toss it all well to make sure it is coated. Roast the butternut squash until it is tender for about 40 minutes.

step 3

While the squash is roasting, switch gears for a moment to the chips. Cut each of the Pita Bread (6) into 8 equal wedges and lay them out on a baking sheet.

step 4

Add the zest and juice of a Lemon (1), Dried Oregano (2 pinches), Salt (2 pinches), and a generous drizzle of Olive Oil (as needed). Toss it all together well to make sure the chips are coated. Get them into the oven to crisp up for about 15 minutes. When they are done, take them out and set them aside.

step 4 Add the zest and juice of a Lemon (1), Dried Oregano (2 pinches), Salt (2 pinches), and a generous drizzle of Olive Oil (as needed). Toss it all together well to make sure the chips are coated. Get them into the oven to crisp up for about 15 minutes. When they are done, take them out and set them aside.

step 5

Once the butternut squash is done, let it cool for a few minutes while you set up a food processor. Measure out 1 1/2 cups of the squash and transfer it to the processor, then seal the rest up for later.

step 6

Add the Tahini (1/4 cup), Garlic (4 cloves), Chickpeas (1 can), zest, and juice of a Lemon (1), and Ground Allspice (1/2 tsp) into the processor with the squash and run it until it becomes a thick puree.

step 6 Add the Tahini (1/4 cup), Garlic (4 cloves), Chickpeas (1 can), zest, and juice of a Lemon (1), and Ground Allspice (1/2 tsp) into the processor with the squash and run it until it becomes a thick puree.

step 7

Transfer it to a pretty bowl and drizzle it with more Olive Oil (as needed). Garnish it with the Fresh Cilantro (1 Tbsp) and Pine Nuts (as needed) and serve it with the pita chips. Enjoy!

step 7 Transfer it to a pretty bowl and drizzle it with more Olive Oil (as needed). Garnish it with the Fresh Cilantro (1 Tbsp) and Pine Nuts (as needed) and serve it with the pita chips. Enjoy!

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