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.
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.
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.
- 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
- Cook the butternut squash in your preferred method (I steamed these for 10 minutes)
- Blend all the ingredients together in a food processor until the mixture is very smooth.
- Chill in fridge for at least 2 hours before serving.
- 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.