Spiced Butternut Squash Hummus Dip. Colorful and tasty, make this your newest dip recipe on your holiday appetizer table this year.
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I am a huge fan of butternut squash and love adding it into recipes whenever I think it will take it to that next level. This hummus is definitely next level with the addition of sweet, creamy butternut squash.
How to make hummus:
Traditional hummus is made with chickpeas ( garbanzo beans), tahini (sesame seed paste) garlic, lemon, olive oil, salt and pepper. Whizz it all in a blender or food processor Simple, yet so tasty.
Butternut squash: you can cheat and used canned or roast and puree from a fresh squash. I have done both methods and it comes out the same.
Spices: Cinnamon, coriander, smoked paprika. I love adding in some warm and smoky spices to this hummus
Garbanzo beans: aka chick peas. You can use canned, or dried beans and soak them overnight first to soften.
Tahini: can be found in the peanut butter aisle of any grocery store
The usuals: Garlic, salt, pepper, lemon juice.
Olive oil: extra virgin works best here
Shortcut for this recipe:
I cheated a little with this butternut squash hummus recipe and used canned organic butternut squash pureé. I think around the holidays when you are crunched for times a few shortcuts here and there in your cooking is a-ok.
If you want to roast the butternut squash and puree it before adding to the hummus it would add another layer of flavor. Check recipe notes for roasting the squash instead of using canned.
Creamy hummus perfection. I make my hummus in my food processor, you can easily make it in a high powered blender as well. I find using a food processor easier, just for cleaning purposes. I don't have a wide-jar blender so it is harder to clean out.
What to serve with hummus:
Once the dip is made, garnish with white and black sesame seeds, a generous drizzle of olive oil, fresh herbs ( I used cilantro, flat leaf parsley work well here too) and lemon wedges. To make this into a snacking board make sure you include a wide variety of breads, chips and crackers.
I love using naan or pita wedges, a variety of whole grain crackers, dried veggie chips such as beet, carrot or sweet potato. You can also use fresh vegetables such as carrot and celery sticks.
A few notes before the recipe:
- I use canned butternut squash for this hummus. Feel free to roast your own squash and puree it first. Directions for this is in recipe notes
- Don't love cinnamon, coriander and smoked paprika? That is ok! Feel free to substitute with other spices. Ginger, nutmeg, chili powder also work well. You want flavors that compliment the base ingredients.
- You can make this ahead of time before your holiday party. Once made keep in an airtight container and transfer to your serving bowl once ready to serve, drizzle with oil and garnish just before serving.
- 1 ½ cups canned chickpeas ( garbanzo beans), drained and lightly rinsed, reserve liquid from can
- 1 ½ cups Butternut squash puree (canned or roasted from fresh** see notes)
- ¼ cup Tahini
- Juice of 1 lemon, about 1 ½ Tbsp
- 1 tablespoon good quality olive oil
- 2 large cloves of garlic, minced
- 1 teaspoon sea salt
- ½ teaspoon ground black pepper
- ½ teaspoon ground coriander
- ½ teaspoon smoked paprika
- ¼ teaspoon ground cinnamon
- ¼ teaspoon cayenne pepper
- Olive oil
- finely chopped cliantro ( or flat leaf parsley)
- white and black sesame seeds
- smoked paprika
- Warm Naan or pita bread wedges
- Veggie chips - beet, carrot, sweet potato
- Multi grain crackers such as Fig and Black sesame crackers, whole wheat crackers, pita chips
- assorted fresh vegetable sticks ( carrot and celery)
- Extra lemon slices
- Add all of the hummus ingredients to a food processor and puree until smooth. Taste and add more lemon juice, salt , smoked paprika and cayenne pepper if desired. If the puree is a little too thick for your liking add a tablespoon or two of the reserved chickpea liquid.
- Transfer hummus to a bowl and garnish with a drizzle of olive oil, about two teaspoons, a sprinkling of smoked paprika, some finely chopped fresh cilantro and a sprinkling of white and black sesame seeds.
- Serve immediately with veggie chips and crackers or keep chilled until ready to serve.
- Best served within 2-3 days of making.
To make this with roasted butternut squash instead of canned get one 2-3 lb butternut squash. Preheat oven to 400 Deg F. Cut squash in half, remove seeds then brush with olive oil, season with salt and pepper. Place on roasting pan or baking sheet with cut side facing up, and roast for 30 minutes until very soft. Let cool for 20 minutes, scoop out roasted squash and puree for a smoother texture. Reserve one and one half cups for the hummus, save the rest for another use. Can be frozen up to three months.
Spiced butternut squash hummus. So simple, so tasty.