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You are here: Home / Recipes / Spiced butternut squash hummus

August 26, 2015 Recipes

Spiced butternut squash hummus

Butternut squash hummus recipe from @bijouxandbits

Fall flavors are taking over, but I’m trying not to go too wild with just pumpkin and pumpkin spice. I whipped up this variation on traditional hummus with a little back-kick of sweetness from butternut squash. The trick is that you actually can totally sub in pumpkin or sweet potato since you’ll get a really similar taste and consistency with any of them. But I chose the squash this time around, and I did not regret it.

Although, I will say the benefit of using one of the more orange veggies will make the dish look distinctively different from this one, which masquerades as regular hummus if you don’t know what’s in it.

Butternut squash hummus recipe from @bijouxandbits

The other side of this dish that takes it in a slightly different direction is the addition of cumin, paprika, and my ol’ favorite: garam masala. It’s kind of the perfect blend of seasonings for things like squash and sweet potatoes. Cinnamon, clove, coriander… you can see how it would all blend into a savory bonanza.

Butternut squash hummus recipe from @bijouxandbits

I ended up eating some of this with veggie chips, which was just root veggies on top of root veggies. So carbolicious. Let’s see how it’s made.

Butternut squash hummus recipe from @bijouxandbits

Butternut squash hummus recipe from @bijouxandbits

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Spiced butternut squash hummus

Prep Time: 10 minutes

Total Time: 10 minutes

Spiced butternut squash hummus

Ingredients

  • 15 oz. butternut squash, diced (you can easily sub in pumpkin puree or sweet potato)
  • 1 15 oz. can chickpeas (garbanzo beans), drained and rinsed
  • 2 cloves garlic, peeled
  • 1 heaping tbsp tahini (sesame seed paste)
  • 1 tbsp olive oil
  • 1 tsp lemon juice
  • 1/2 tsp salt
  • 1 tsp smoked paprika
  • 1/4 tsp cumin
  • 1/2 tsp garam masala
  • 1/3 cup water

Instructions

  1. Cook the butternut squash in your preferred method (I steamed these for 10 minutes)
  2. Blend all the ingredients together in a food processor until the mixture is very smooth.
  3. Chill in fridge for at least 2 hours before serving.
  4. Garnish with optional extra virgin olive oil, sesame seeds, pumpkin seeds, or a sprinkle or paprika. Enjoy with raw veggies, sliced pita, tortilla chips (especially the sweet potato variety!), or as a spread on a sammie.
0.1
https://www.bijouxandbits.com/2015/08/spiced-butternut-squash-hummus/
This recipe is copyrighted to Bijoux & Bits

Butternut squash hummus recipe from @bijouxandbits

Butternut squash hummus recipe from @bijouxandbits

Butternut squash hummus recipe from @bijouxandbits

Butternut squash hummus recipe from @bijouxandbits

Butternut squash hummus recipe from @bijouxandbits

Butternut squash hummus recipe from @bijouxandbits

Categories: Recipes Tags: dips, fall, gluten free, holiday, hummus, low carb, sides, thanksgiving, vegan, vegetables

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catherine clarkCatherine Clark is a Chicago native sharing noteworthy things she sees and attempts to make in the world. She's a geek, cat lady, designer and editor by day, and noob chef by night.

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Comments

  1. Martha says

    August 27, 2015 at 2:02 pm

    Was the squash cooked before blending with the garbanzos? I would think so, but wanted to clarify. Thanks

    • Catherine says

      August 27, 2015 at 4:48 pm

      Yep! I’ll clarify that in the recipe. Thanks!

  2. LK says

    November 2, 2015 at 3:08 pm

    If I use pumpkin puree, how much should I use?

    • Catherine says

      November 2, 2015 at 3:29 pm

      I’d suggest a 1 to 1 swap. 🙂

  3. Candace says

    November 16, 2015 at 6:28 pm

    Can you freeze this hummus?

    • Catherine says

      November 16, 2015 at 7:40 pm

      Yep! Just seal it in an airtight container with a layer of olive oil on the top. Should stay good for four months. 🙂

  4. Erika says

    November 23, 2016 at 5:25 pm

    How many portions is this recipe?

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Catherine Clark blogger and editor
Catherine Clark is a Chicago native sharing noteworthy things she sees and attempts to make in the world. She's a geek, cat lady, designer and editor by day, and noob chef by night.
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Disclaimer: All posts on this site contain affiliate links, which means that if you click on one of the product links, I’ll receive a small percentage of the sale as compensation. Thank you for supporting this labor of love.

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