Autumn Harvest Butternut Hummus

Butternut squash hummus is a creamy, vibrant dip with the sweetness of roasted squash balanced by tahini, garlic, and lemon. It goes so well with pita, crackers, or veggies.

Every time I have hummus, I think of the hummus that Angie and I had at Naschmarkt in Vienna. It was so good! I wished we had more cash with us, so we could eat more there! I had so much fun with Angie in Austria. We walked and walked… and ate and ate… I loved every single moment of the trip. Thanks, Angie for being the best travel partner and being so patient with me when I slowed you down!

This recipe has been adapted from Love & Lemons. If you like butternut squash and hummus, you would love this hummus! So easy to make - a big bonus!

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Ingredients

• 1 1/2~2C butternut squash, cubed and roasted (roast @ 425 degrees F for 12~15 minutes.)

• 1~2 garlic cloves, cut in half or quarter

• 1 14-oz can of chickpeas (or garbanzo), drained and rinsed (about 1 1/2C)

• 1/4C tahini (we like tahini flavor, so I tend to add ‘1/4 heaping cup’.)

• 3 tbsp lemon juice

• 1/2 tsp cumin

• 1/2 tsp coriander

• 1/4 tsp cayenne

• 1/2 tsp Kosher salt

• 1/4 tbsp black pepper

• 1/4C extra-virgin olive oil, + more for drizzling

• about 3 tbsp cold water to adjust the consistency as needed

• feta and parsley for topping

• Sea salt for topping

• pita, crackers and/or veggies, for serving

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Instructions

1. In a food processor, combine all the ingredients except for the last five (olive oil, water, feta, parsley, sea salt, and pita/crackers). Blend until smooth, keeping in mind the texture will be thick. While the food processor is running, drizzle in the olive oil. Add water as needed and continue blending until the mixture is creamy and smooth. Taste and adjust the seasonings or lemon juice as desired.

   

2. Drizzle olive oil over hummus and serve with pita crackers and fresh veggies.

   

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