Smokey Butternut Squash Hummus
Rich and smooth, this smokey butternut squash hummus has all the lovely savory goodness of hummus, with the added sweetness of squash, and a little smokey, spicy flavor. After having some smokey butternut squash hummus at a brewery, I thought we could do a little better. The beer- 10/10. The hummus- 5/10. It wasn’t bad, but it was pretty bland. So here we are- full of flavor, bold, impactful, perfect for dipping, slathering, and all your hummus needs. It can even holdup to any beer you might pair it with!
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Why Homemade Hummus is Better
Hummus is a spread or dip that comes to us from the Middle East, typically made from chickpeas, salt, garlic, lemon juice, tahini, and olive oil. Other things can be added- like fresh herbs, roasted red peppers, artichoke hearts, caramelized onions, or really anything you can think of that will add some good flavor. A few years ago, dessert hummus became very popular (think hummus minus the garlic, with added cocoa and sugar). But, while store-bought hummus can be good, homemade is always better. It’s richer and creamier, I find it’s also often smoother and silkier. You can customize it so much, not only with add-ins, but by adding a little more lemon, a tinge more salt, or a heap more garlic to suit your tastes. It’s also really easy to make- it all just goes in the food processor, and after a couple minutes, it’s ready. Plus, with a can of chickpeas costing around a dollar, it’s inexpensive and lasts a good while in the fridge. Although mine never does- a batch of hummus, a few slices of bread, and some fresh vegetables are a not uncommon meal in my house. In short, homemade hummus is quick and easy to make. It lasts in the fridge, and is cheap. You can make it any flavor you like, and it will taste better. You’re not using a single use plastic container. The only downside is you have to wash your food processor, a sacrifice I’m very willing to volunteer my boyfriend to do.
Looking for Ways to Eat this Hummus? Try one of these!
- Try with pita, or pita chips!
- Eat with homemade crackers
- Add to a sandwich or wrap
- Chop up and dip your favorite raw vegetables
- Water a little down, to make a smokey, creamy pasta sauce
- Cut an avocado in half, and add a plop of hummus. Top with chopped veggie bits, seeds, and more!
- Top your toast
- Add to a homemade flatbread!
Looking for Squash Recipes? Try one of these!
- Squash and Kale Vegan Lasagna Roll Ups
- Kabocha Squash Vegan Tempura Sushi Roll
- Warming Vegan Stew with Squash and Cardamom
- Maple Butternut Squash Dessert Crepes
- Kabocha Squash and Cheese Vegan Pupusas
- Cold Weather Cabbage Soup with Butternut Squash and Turmeric
- Tomato Masala Stuffed Spaghetti Squash with Corn and Spinach
- Kabocha Squash Soup with Sunflower Seed Cream
- Vegan Squash Mac and Cheeze with Curried Okra
- Creamy Squash Ravioli with Oyster Mushrooms
How to Make Smokey Butternut Squash Hummus
Hummus is one of those magical, throw it all in a food-processor, hit a button, and done recipes. Is it even cooking? In this case, since we’re making a butternut squash hummus, there is a little cooking involved. Step one is to cook your butternut squash. You can do that however you like, but I roasted mine in the oven. I started with a 2 lb. squash, used half for this hummus and saved the other half for a different recipe (okay, well I saved the other half to feed to Dougie our dog, because he loves a few scoops of squash or pumpkin with his dinner). Once your squash is cooked, measure out about a cup of it to add to your food processor, along with the chickpeas and other ingredients. I added 2 tbsp. of olive oil to my hummus, but I listed it as an optional ingredient. While it adds a little richness and fullness, I found that it wasn’t needed as much in this version as in traditional hummus. The squash adds some of the same silkiness that the chickpeas do. So if you’re trying to limit the oil in your diet, feel free to leave it out, but if that’s not a goal of yours, a little oil here will bring it up a notch. Once your hummus is smooth, make sure to give it a taste. Adjust the salt and pepper, throw in a little more smoked paprika if you want some more smokiness. A little more squash, if you like the sweetness. Lemon, for acidity. Up the tahini if you want a little more of that nutty flavor, and throw in some more garlic if that’s what makes you happy. If you have some smoked olive oil, serving with a bit of that on top is an amazing option. No matter how you eat it next, enjoy!
Smokey Butternut Squash Hummus
Ingredients
- 1 cup roasted butternut squash (about ½ a medium-small squash)
- 1 can chickpeas, liquid drained
- 1 clove garlic
- ½ lemon, juice only
- 2 tbsp. tahini
- 1 tsp. smoked paprika
- Salt and pepper, to taste
- 2 tbsp. olive oil, optional
Instructions
- If you haven’t already, roast your squash. Set the oven to 400F (200C), slice your squash in half, and place on a greased cookie sheet for 30 minutes. Remove from the oven, and scoop one cup of squash out.
- Place the squash in the food processor, along with chickpeas, garlic, lemon juice, tahini, paprika, and olive oil, if using. Process until smooth. Add salt and pepper, to taste, and process again to stir. Serve with pita chips, crackers, vegetables, or anyway you like to eat your hummus.
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