Dec 28, 2010

Heart-loving Holiday Recipe: butternut squash hummus

If you’re getting ready for a New Year’s Eve bash, this butternut squash hummus is a nice alternative to the usual dips. I had seen recipes for hummus that called for both chickpeas and butternut squash – but when I was making this batch, I stopped and tasted it before adding the chickpeas and decided it was perfect as is.  You’d think this would be super sweet, but it’s actually surprisingly hummus-like, thanks to the garlic, tahini and lemon. And of course, you can feel good about eating it because butternut squash is rich in fiber, antioxidants and other good stuff. This is delicious with pita chips or spread on baguette slices. You’ll have fun making people guess what the secret ingredient is!

Smoky Southwestern variation: substitute lime juice for the lemon, use one small chipotle pepper from a can of chipotles in adobo in place of the cayenne pepper, and stir in two tablespoons of chopped cilantro at the end.

Butternut Squash Hummus

1 small butternut squash, halved, seeds scooped out
1/4 cup tahini
3 cloves garlic
2 tablespoons lemon juice
1/2 teaspoon ground cumin
1/4 teaspoon ground coriander
1/8 teaspoon cayenne pepper (optional)
1/2 teaspoon salt
1 tablespoon olive oil

Preheat the oven to 400 degrees. Brush the squash with oil and place on a baking sheet, cut side down. Roast for about an hour, until the squash is very tender.  Scoop out the flesh and place in a food processor along with the remaining ingredients.

See more recipes: Appetizers, Gluten-free, Holiday recipes, Vegan

Comments

  • Tracy

    This looks great! Hope you are having wonderful holidays!

  • The Healthy Apple

    Love this recipe; I’m always creating delicious spins on the classic hummus! Love this recipe; happy holidays!!!

  • Jenné @ Sweet Potato Soul

    Hi Cathy,
    Butternut Squash is a great idea in hummus. I saw the photo on Foodgawker prompting me to guess the secret ingredient; I thought it was Sweet Potato (but maybe because I’m a bit obsessed)!

  • Megan

    Mmm! I love hummus and any sort of winter squash- plus I have tons of butternut squash already cut up in the fridge for a raw soup that I just haven’t gotten around to making :p

  • Charlotte Kath

    I made this last night with half a butternut squash I had left over and it was delicious! I love trying new types of hummus – this is one of my new favourites!

  • TeenyLittleSuperChef

    Hi Cathy! I just came across your blog and already I’m hooked. I have an abundance of pureed winter squash that I need to do something with, and this recipe looks like the perfect way. Thanks so much for the great idea and also for all the other yummy recipes. I haven’t even skimmed the surface of looking at all your delicious creations :) Have a happy Thanksgiving

  • whatwouldcathyeat

    So glad you found my blog, Teeny. Happy Healthy Thanksgiving to you!

  • Sarah Cali

    Sounds delicious! What if I don’t have lemon juice around?

  • najla

    Absolutely loved this recipe, Im used to making the regular hummus and decided to try something new, this is very delicious and goes great with everything! thank you!

  • Cathy Vanelzen

    Hi Cathy,
    My daughter helped me find you some time ago. I moved in 2016 and some of my kitchen stuff is still in storage and I lost this recipe.

    I would like to know if you could add your recipes to Pinterest? I gather many wonderful vegan recipes and I will never lose them because they are saved to my vegan boards.

    I’m glad I spent time trying to remember who you were – I only remembered your name was the same as mine. Thank you for your wonderful recipes.

    Cathy
    Omro, WI.

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