Roasted Butternut Squash Hummus that is creamy and smooth, topped with brown butter, fried sage and roasted pumpkin seeds. Made with roasted garlic, roasted butternut squash, chickpeas, tahini, lemon juice and warm spices. Serve with warm naan and veggies for a healthy snack.
Hummus is one of our go to healthy snacks. It’s great for in between meals when we get a bit hungry and it’s fairly easy to make from scratch. We love adding different ingredients to hummus, hummus can sometimes be a little bland so adding different ingredients makes this healthy snack more enjoyable.
What makes this hummus different is that instead of using a traditional spice blend mixture found in most hummus dips we used warm spices that complement the butternut squash like cinnamon, cumin, coriander and nutmeg.
The toppings really make the difference. Personally I eat with my eyes first. With hummus being such a boring snack as it is, I think because we associate it as something healthy, it’s just not that exciting to eat. We topped our hummus with brown butter and fried sage. Its soo good and really elevates the hummus. On top of that we roasted some pumpkin seeds and chopped peanuts for an added crunch and sprinkled some extra spices on top like smoked paprika and cinnamon. Feel free to add some of your favorite hummus toppings!
We like our hummus to be thick and creamy, almost whipped so it’s really smooth. The sweetness from the butternut squash really comes through in this hummus combined with the nuttiness you get from tahini and of course the warm spice blend, brown butter and fried sage makes for a delicious rich hummus.
Get creative with your toppings and dig in!
We hope you enjoyed this hummus recipe!
1. Preheat the oven to 400 F and line a baking tray with parchment paper or foil.
Peel and cube the butternut squash. Place onto the prepared baking tray and drizzle with olive oil. Season with salt and pepper.
2. Roast the squash for 25-30 minutes, flipping halfway through until squash is tender. Cool slightly. During the last 8 minutes place the whole garlic cloves alongside the squash on the baking tray
3. While the squash is roasting, drain the can of chickpeas, reserving the liquid. Place the chickpeas into a small pot filled with water; add the baking soda. Bring the chickpeas to a boil over high heat, then reduce the heat a little and gently boil 15-20 minutes or until chickpeas are mushy. Drain and rinse with cold water.
4.In a small saucepan, melt the butter over medium heat. Once melted, watch closely and swirl the pan often until it bubbles and specks of brown butter start to form. Remove from heat and add in sage leaves.
5. To make the hummus: Place the roasted squash and roasted garlic into the bowl of a food processor. Add the boiled chickpeas, ice water, tahini, lemon juice, and 2 Tbsp reserved chickpea liquid. Season with salt, cumin, coriander, cinnamon, nutmeg and smoked paprika. Blend on high speed in 2 minute intervals, scraping down the sides as needed, until the mixture is very smooth and creamy. Takes about 5-6 minutes total.
6. Add more ice water or reserve chickpea liquid for a thinner hummus
7. Spoon the hummus into a serving bowl and using the back of your spoon create an
indent in the center. Pour the browned butter and sage leaves over the hummus. Garnish with your favorite toppings.
8. Serve with warm naan, pita bread or roasted veggies.