My Roasted Butternut Squash Hummus is a delicious homemade hummus with a holiday winter twist. Slightly sweet, garlicky and oh so creamy!
Appetizers are always hard for me. Anytime I get invited to something I would much rather make a side, main, dessert or even homemade bread than an appetizer.
I have no idea why, but appetizers have always intimidated me. In the past I would try to make crowd pleasing apps which was hard because they were things I was not use to making on a regular basis. Thus greater risk for flops. Also often times crowd pleasing apps end up being excessively cheesy and pretty much terrible for you.
But as of the last 2 years, I decided to take the approach of making and sharing apps that I love. Whether or not they end up being the #1 crowd pleaser, I am making things that I want to eat.
Vegetable galettes, homemade dips with vegetables, caprese pasta salads, killer guacamole and of course good old hummus. Basically I have come to the conclusion that there is no point in trying to guess what people or going to love. Instead I will make and share my favorites and hope people like’em too!
Roasted Butternut Squash Hummus.
Sounds like a strange combo but it’s actually pretty smart. Roasted squash processed with chickpeas with a blend of garlic, cinnamon, tahini, olive oil and even a little maple syrup. It’s a holiday twist to a classic hummus.
I love this dip because it’s sweet and spicy (garlic spice). Plus it’s a super easy app to whip up before any party, goes well with pita chips or veggies, and is actually nutritious.
Every year I am slowly improving my appetizer game, and this year is no different.
Serves 8 as an appetizer
Ingredients
- 1 pound butternut squash, peeled and diced 1 inch thick
- 2 tablespoons good olive oil
- 1/2 teaspoon ground cinnamon
- Salt and freshly ground black pepper
- 1 (15 ounce) can chickpeas, about 1.5 cups, drained with liquid reserved
- 1/2 cup plain whole-milk Greek yogurt
- 1/4 cup tahini (sesame paste)
- 1/4 cup lemon juice, freshly squeezed
- 2 garlic cloves, minced
- 1-2 teaspoons pure maple syrup
- ¼ teaspoon sweet paprika
- Pita chips
- carrots sticks
- cucumber slices
Instructions
- Preheat the oven to 400F degrees.
- Spread the butternut squash on a baking sheet and drizzle the olive oil. Sprinkle cinnamon, 1 teaspoons salt, and 1/2 teaspoon pepper. Toss on the cookie sheet and spread into 1 single layer. Roast for 25 minutes or until tender, then set aside.
- Add the chickpeas, yogurt, tahini, lemon juice, garlic, 1/2 tablespoon salt, and 1/2 teaspoon pepper into a food processor. Pulse until coarsely processed but not pureed.
- Add butternut squash (reserving 1/4 cup as a garnish) and 1/4 cup of the reserved chickpea liquid.
- Process hummus until creamy. Add more liquid a few tablespoons at a time to make hummus creamier.
- Serve in a pretty bow garnished with the reserved butternut squash, drizzle a little olive oil, and serve with pita chips or crisp chopped veggies.
Notes
This hummus is great made ahead of time or right before eating. It will last in the fridge for 5 days or frozen with good drizzle of olive oil over the top for a month.
Originally posted 2017-12-18 09:25:00.
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