Butternut Squash Hummus
- prep time65 min
- total time 65 min
- serves 6 - 8
A smooth, velvety dip made with roasted butternut squash, chickpeas, and creamy Greek yogurt.
1 ¼ lb(s) butternut squash, peeled and 1"-diced
3 Tbsp good olive oil
1 tsp ground cinnamon
Kosher salt and freshly ground black pepper
1 (15.5-oz) can chickpeas (2 cups), drained with liquid reserved
½ cup plain whole-milk Greek yogurt
¼ cup tahini (sesame paste)
⅓ cup freshly squeezed lemon juice (2 lemons)
4 tsp minced garlic (4 cloves)
1 tsp Sriracha
Pure Grade A maple syrup, for serving (optional)
Toasted pita bread, for serving
1. Preheat the oven to 400ºF.
2. Place the butternut squash on a sheet pan and drizzle with the olive oil. Sprinkle with the cinnamon, 2 teaspoons salt, and 1 teaspoon pepper. Toss with your hands and spread the squash out in one layer on the pan. Roast for 25 minutes, until tender, and set aside for 15 minutes to cool.
3. Reserve 1/4 cup of squash for the garnish and transfer the rest to the bowl of a food processor fitted with the steel blade. Add the chickpeas, yogurt, tahini, lemon juice, garlic, Sriracha, 1 tablespoon salt, and 1 teaspoon pepper and pulse until coarsely processed but not pureed. Add 1/4 cup of the reserved chickpea liquid and pulse a few times to combine. If the hummus is too thick, add more liquid a few tablespoons at a time. Taste for seasonings, transfer to a serving bowl, garnish with the reserved butternut squash, drizzle with maple syrup, if desired, and serve at room temperature with toasted pita bread.
"Cooking for Jeffrey" by Ina Garten © Clarkson Potter 2016. Provided courtesy of Ina Garten. All rights reserved.