This Good-for-You Butternut Squash Hummus Recipe Tastes Like Fall by Donna John


This Good-for-You Butternut Squash Hummus Recipe Tastes Like Fall

Woop woop to fall! Enjoy the fall season's bounty by making this easy butternut squash hummus recipe. This easy butternut squash hummus is creamy, healthy and packed with flavor.

Here's your short shopping list for this vegetarian winter squash hummus: butternut squash, olive oil, canned chickpeas, tahini, fresh garlic, lemons, smoked paprika and ground cumin. If you want a crunchy topping, grab some hazelnuts, too.

Serve this creamy gluten-free hummus recipe with pita chips, crackers, vegetables or spread on toasted bread. This is a wonderful appetizer on Thanksgiving, Halloween or any day with that crisp fall feeling in the air.

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Cuisine: American
Prep Time: 10 minutes
Cook Time: 20 minutes to roast squash
Total Time: 30 minutes

Servings: 8

Ingredients

  • 1 1/2 cups roasted butternut squash
  • 2 tablespoons olive oil
  • 1 can chickpeas, rinsed and drained
  • 2 tablespoons tahini
  • 2 garlic cloves
  • juice of 1 lemon
  • 1 - 2 tablespoons water (depends on thickness you desire)
  • 1/4 teaspoon smoked paprika
  • 1/4 teaspoon cumin
  • hazelnuts

Helpful Products

Recipe Notes

  • Store any leftover hummus in an airtight food container in the refrigerator.
  • Try this recipe with roasted pumpkin.
  • Instead of hazelnuts, I garnished mine with pumpkin seeds.

Here's how to make it:

  1. Add all ingredients except hazelnuts to a food processor or blender. Season with salt and pepper, to taste. Process until smooth. Taste and adjust seasonings as needed.
  2. Pour into a serving bowl. Drizzle with a little more olive oil, sprinkle with more paprika and garnish with hazelnuts or roast the squash seeds and use those.

Nutrition Facts Per Serving

Calories: 95

Total Fat: 7g

Saturated Fat: 1g

Cholesterol: 0mg

Sodium: 12mg

Total Carbohydrate: 12.1g

Dietary Fiber: 4.6g

Total Sugars: 1.1g

Protein: 3.1g

Vitamin D: 0mcg

Calcium: 48mg

Iron: 1mg

Potassium: 124mg

Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. This recipe has been analyzed by VeryWellFit. However, any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.

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Elisa Schmitz
Holy smokes, does that look delish! Can't wait to try, Donna John!
Meredith Schneider
This sounds and looks amazing!
Donna John
Last night we made food: Chef's Creamy Bourbon Pecan Pie Milkshake Recipe Is a Holiday Favorite and today it was butternut squash hummus. If you haven't tried this, you really need to. It's delicious. My kids wanted it spicier, so we added more paprika (and used smoked paprika) and a few shakes of cayenne, too. Instead of hazelnuts we toasted the squash seeds, seasoned them with paprika and cumin, and sprinkled them over the top. My son even made a to-go container. Ate it with pita chips, naan and carrots. Meredith Schneider Elisa All 30SecondMom

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