Roasted Butternut Squash Hummus
This roasted butternut squash hummus recipe is smoky and sweet, creamy and light. Great as a dip for pita or veggies, or as a flavorful spread for a sandwich, wrap, or toast. A great way to use extra fall butternut squash and turn them into a delicious and healthy snack!
Servings: 6 servings
Calories: 139kcal
Cost: $2
Ingredients
- 2 cups butternut squash diced into 1/2 inch cubes
- 1/4 cup extra virgin olive oil plus extra for drizzling afterwards
- 2 14 ounce cans chickpeas use no salt added, and include the canning liquid
- 2 tablespoons tahini
- 3 cloves garlic
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon Crushed Red Pepper Flakes
- 1 lemon juiced
Instructions
- Preheat oven to 400 degrees Fahrenheit. Line a sheet pan with parchment paper, and add the olive oil and butternut squash to the sheet pan. Toss to coat. Roast the squash in the oven for 30 minutes, flipping halfway during cooking.
- Add most of the roasted butternut squash and the rest of the hummus ingredients to a food processor or high speed blender (save a few roasted squash pieces for garnish).
- Pulse on low and increase speed. Blend until hummus is a smooth consistency. Top with extra butternut squash, another sprinkle of paprika, and a healthy drizzle of olive oil. Serve with crudité, pita chips, or as a spread on a sandwich or wrap.
Nutrition
Calories: 139kcal | Carbohydrates: 9g | Protein: 2g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Sodium: 5mg | Potassium: 223mg | Fiber: 2g | Sugar: 2g | Vitamin A: 5050IU | Vitamin C: 20mg | Calcium: 37mg | Iron: 1mg