Description

This Roasted Butternut Squash Hummus combines creamy chickpeas and velvety roasted butternut squash with warm spices and a hint of nutmeg, resulting in a vibrant and flavorful twist on classic hummus. Topped with pomegranate molasses, crunchy pepitas, fresh sage, and bright pomegranate arils, it makes a perfect appetizer or snack that’s both nutritious and colorful.

Ingredients

Scale

Roasted Butternut Squash

1 1/2 cups butternut squash, cut into 1-inch cubes
2 tablespoons olive oil
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon freshly ground nutmeg

Hummus Base

1 1/2 cups chickpeas
1/2 cup tahini
1/3 cup olive oil
1/4 teaspoon salt
1/4 teaspoon pepper
3 tablespoons ice water

Toppings

1/2 cup chickpeas (reserved for topping)
2 tablespoons pomegranate molasses
3 tablespoons pomegranate arils
2 tablespoons roasted pepitas
1 bunch fresh sage leaves

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Instructions

Roast the Butternut Squash: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper. Spread the cubed butternut squash evenly on the sheet. Drizzle with 2 tablespoons of olive oil and toss to coat. Sprinkle with 1/4 teaspoon each of salt, pepper, and freshly ground nutmeg. Roast the squash for 15 minutes, then flip and toss to ensure even cooking. Continue roasting for another 15 minutes until the squash is fork-tender. Remove from the oven and let it cool slightly.
Prepare the Hummus Base: In the bowl of a food processor, blend 1 1/2 cups of chickpeas until smooth and creamy. Add the roasted butternut squash and continue blending until fully combined and smooth. Incorporate 1/2 cup tahini and blend for 1-2 minutes, scraping down the sides as needed to ensure uniform texture.
Finish the Hummus: With the food processor running, slowly stream in 1/3 cup olive oil, continuing to blend until the hummus is luxuriously smooth. Season with 1/4 teaspoon salt and 1/4 teaspoon pepper, blend slightly, then taste and adjust seasoning if desired. While the processor is running, add 3 tablespoons of ice water gradually to lighten the texture and make the hummus creamy and smooth.
Assemble and Serve: Transfer the hummus to a serving bowl. Drizzle generously with 2 tablespoons of pomegranate molasses and an additional drizzle of olive oil. Top with the reserved 1/2 cup chickpeas, chopped fresh sage leaves, 3 tablespoons pomegranate arils, and 2 tablespoons roasted pepitas. Serve immediately as a flavorful dip or spread.

Notes

Roasting the butternut squash enhances its natural sweetness and adds depth of flavor to the hummus.
Use fresh, high-quality tahini for the best texture and taste.
Pomegranate molasses adds a lovely balance of sweet and tangy notes complementing the earthy squash.
Peeling the butternut squash before cubing makes eating the hummus more pleasant.
Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Feel free to adjust spices according to your taste; adding a pinch of cumin could also enhance the flavor.

Nutrition

Serving Size: 1/4 cup
Calories: 150
Sugar: 3g
Sodium: 180mg
Fat: 10g
Saturated Fat: 1.5g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 14g
Fiber: 4g
Protein: 4g
Cholesterol: 0mg