Until today, I was opposed to making hummus from scratch because I wasn’t sure that it was worth the effort. Lesson learned: this butternut squash hummus is surprisingly low effort (read: roast pre-cut squash, blend ingredients, eat) for a dip that puts the store bought stuff to shame.
The consistency is totally at your discretion. I chose to keep mine chunky for more of a rustic texture, but if you prefer silky smooth hummus, add more water (slowly!) until you reach your desired consistency. It takes a few cycles of blending-stopping-mixing-blending again, even in my poor man’s Vitamix, so a high speed blender or food processor is key here (but a fork would work just fine if you don’t mind chunks).
For a guilt-free snack, I served this with crisp endive dippers, but there’s no question that pita would be next level.
Butternut Squash Hummus
This healthy butternut squash hummus is sweet, savory and a bit spicy with the addition of harissa. Though it's easy to throw together, it seems like a decadent upgrade from the store bought stuff.
Ingredients
- 1 lb butternut squash, cubed I often buy the pre-cut packs to save time chopping and avoid the possibility of losing a finger
- 4-6 garlic cloves, whole and unpeeled
- 3 tbsp olive oil, plus more for roasting
- 1 can chickpeas, washed and drained
- 1/4 cup tahini paste
- 1-2 lemons, juiced I prefer 2 lemons
- 1/2-1 tsp harissa Every jar or tube of harissa contains a different spice level. If your harissa seems particularly spicy, start with 1/2 tsp and add more once fully mixed to reach desired spice level. If you can't find harissa, Sriracha or chili garlic paste are both good substitutions
- 1/4 cup water
- 1 tsp salt
- 1/4 tsp fresh ground pepper
- For garnish: pomegranate seeds, cilantro or topping of choice
Instructions
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Place the oven rack in the middle of the oven, and heat to 400 degrees F. On a baking sheet, toss butternut squash and garlic in olive oil, and sprinkle with salt and pepper. Roast for about 20 minutes, or until the squash begins to soften. Remove from oven and let cool for a few minutes.
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Add all other ingredients to a food processor or a high speed blender. Once cooled, add squash and peeled roasted garlic to the mixture, as well. Blend until you reach the desired consistency (I like it thick and rustic like a bean dip). You may have to stop from time to time to free up the blade, or add more water if you would like a thinner dip. Once desired consistency is reached, taste and adjust. Top with garnishes, or just start scooping straight from the blender.
Recipe Notes
I serve with endives for a total guilt-free snack, but this dip would also work well with other crudite and, of course, pita.
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