Roasted Butternut Squash Hummus: The Velvet Fall Dip

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Introduction

Did you know that standard hummus can sometimes feel heavy or dry? By introducing roasted vegetables into the emulsion, you not only lower the caloric density but also create a texture that is impossibly smooth.

This recipe for Roasted Butternut Squash Hummus is the vibrant, golden cousin of the classic beige dip. We roast the squash until the edges are caramelized and sweet, then blend it with nutty tahini, chickpeas, and a hit of smoked paprika. The result is a savory-sweet spread that captures the essence of autumn. It’s perfect for holiday appetizers, sandwich spreads, or just snacking straight from the bowl with a spoon.

Ingredients List

To ensure the flavor isn’t watered down, we roast the aromatics alongside the vegetable. Here is your curated shopping list.

The Roast:

• 1 Small Butternut Squash (approx. 1.5 lbs):
  • Prep: Peeled, seeded, and cut into 1-inch cubes.
  • Convenience: You can use pre-cut squash from the grocery store to save 15 minutes of prep.
• 4 Cloves Garlic: Whole, unpeeled.
  • Technique: We roast the garlic in their skins. This “confit” effect makes them sweet and mellow rather than sharp and spicy.
• 2 Tablespoons Olive Oil: For roasting.

The Blend:

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• 1 Can (15 oz) Chickpeas (Garbanzo Beans): Drained and rinsed well.
• ½ Cup Tahini:
  • Quality Check: Stir the jar well! The sesame paste separates. Good tahini should be pourable, not a solid block.
• 3 Tablespoons Lemon Juice: Freshly squeezed.
• 1 Teaspoon Cumin: Ground.
• ½ Teaspoon Smoked Paprika: Complements the roasted squash perfectly.
• 2–3 Tablespoons Ice Water: The secret to fluffy hummus.

Garnish:

• Toasted Pumpkin Seeds (Pepitas).
• Drizzle of Extra Virgin Olive Oil.
• Fresh Parsley or Cilantro.

Timing

Most of the time is hands-off oven time.

• Preparation Time: 10 minutes.
• Roasting Time: 25–30 minutes.
• Blending Time: 5 minutes.
• Total Time: Approx. 45 minutes.

Data Insight: Tahini is rich in healthy fats and calcium. However, it can seize up (harden) when mixed with lemon juice due to a chemical reaction. Adding ice-cold water shocks the fat molecules, allowing them to emulsify into a light, creamy, whipped texture instead of an oily paste.

Step-by-Step Instructions

Step 1: The Roast

Preheat oven to 400°F (200°C).

• Squash: Toss the squash cubes with 1 tablespoon of olive oil, salt, and pepper on a baking sheet. Spread in a single layer.
• Garlic: Place the unpeeled garlic cloves in the center of a small piece of aluminum foil, drizzle with a little oil, and wrap into a pouch. Place the pouch on the baking sheet with the squash.
• Bake: Roast for 25–30 minutes.
• Check: The squash should be fork-tender and browned on the edges. The garlic should be soft to the touch. Let cool slightly.

Step 2: The Base Blend

While the squash cools, place the tahini and lemon juice in a food processor.

• Whip: Process for 1 minute. Scrape down the sides and process for another 30 seconds.
  • Why? Whipping the tahini first creates a creamy base emulsion.

Step 3: The Assembly

• Add: Add the drained chickpeas, olive oil, cumin, smoked paprika, and salt to the processor.
• Garlic: Squeeze the roasted garlic out of their skins directly into the bowl.
• Squash: Add the roasted squash.

Step 4: The Smooth Finish

• Process: Blend on high for 1–2 minutes. It will look a bit thick and grainy at first.
• The Secret: With the motor running, slowly drizzle in the Ice Water, one tablespoon at a time.
• Watch: You will see the hummus transform from chunky to silky smooth and pale orange. Continue blending until it reaches your desired consistency.

Step 5: Serve

Transfer to a serving bowl. Use the back of a spoon to create a “swoosh” or well in the center. Drizzle with olive oil and top with pepitas and paprika.

Nutritional Information

A nutrient-dense snack loaded with Vitamin A. Estimated breakdown per serving (¼ cup):

Nutrient	Amount	% Daily Value
Calories	140 kcal	–
Total Fat	9g	14%
Carbohydrates	12g	4%
Fiber	4g	16%
Protein	5g	10%
Vitamin A	High	60%+

Healthier Alternatives for the Recipe

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Customize your Squash Hummus for dietary needs:

• Low Fat:
  • Reduce tahini to 2 tablespoons and use more roasted squash to provide the creaminess.
• Paleo / Legume-Free:
  • Omit the chickpeas entirely. Use roasted cauliflower alongside the squash to provide the body. This essentially becomes a “Roasted Vegetable Dip.”
• Spicy Twist:
  • Add a roasted jalapeño or a teaspoon of Harissa paste for a North African kick.

Serving Suggestions

• The Board: Serve on a fall charcuterie board with apple slices, figs, and sharp cheddar cheese.
• The Sandwich: Use this as a spread on a turkey sandwich or veggie wrap instead of mayonnaise.
• The Warm Side: Serve warm with toasted naan bread.

Common Mistakes to Avoid

Don’t settle for grit.

1. Under-roasting:
   • The Error: Taking the squash out when it’s just “cooked” but not browned.
   • The Result: Bland, watery flavor.
   • The Fix: Let it caramelize! Brown spots = flavor.
2. Chickpea Skins:
   • The Note: For the absolute smoothest hummus (restaurant style), you can pinch the skins off the chickpeas before blending. It takes 10 minutes but makes a texture difference. (Optional).
3. Raw Garlic:
   • The Error: Using raw garlic cloves.
   • The Result: It overpowers the delicate sweetness of the squash.
   • The Fix: Always roast the garlic.

Storing Tips for the Recipe

• Refrigeration: Store in an airtight container for up to 1 week. The garlic flavor may intensify slightly over time.
• Freezing: Hummus freezes relatively well. Freeze in a sealed container for up to 3 months. Thaw in the fridge and give it a good stir (or quick blend) if it separates.

Conclusion

Roasted Butternut Squash Hummus is a celebration of autumn produce. It retains the protein-packed satisfaction of traditional hummus but adds a layer of earthy sweetness and vibrant color that makes it feel special. It’s a dip that looks as good as it tastes.

Summary: A creamy dip made by blending roasted butternut squash and garlic with chickpeas, tahini, lemon, and smoked paprika.

Ready to blend?

Peel that squash! Rate this recipe 5 stars if you loved the color, and leave a comment below: do you dip pita or apples? Subscribe for more healthy snack hacks!

FAQs

Can I use pumpkin puree instead of squash?

Yes. You can substitute 1 cup of canned pumpkin puree for the roasted squash. It will be slightly earthier and less sweet, so you might want to add a teaspoon of maple syrup.

Do I have to use a food processor?

A food processor works best for the thick texture. A high-powered blender (like a Vitamix) also works, but you may need to add a bit more water to get the blades moving.