Hummus might just be my very favorite snack. And this pumpkin hummus takes the top spot as my October obsession. It’s so deliciously creamy and packed with fall flavors.
When I think Fall, I naturally think pumpkin. And it doesn’t get much better than this roasted butternut squash hummus recipe. It combines everything I adore about hummus (that delicious creaminess I just can’t get enough of) with the sweetness and nutty falvors from the butternut squash. It’s so good I don’t even have the words to describe it, so I’ll just leave it at yum.
What’s great about this recipe:
- Super easy to make
- Really healthy and packed with plant based protein, healthy fats and lots of fiber
- Really quick to make
- Can be made in advance – make it the day before and store it in a zealed container in the refrigerator
- Vegan, Gluten free, Soy free and Dairy free
Serving
I serve this hummus as a dip for parties, a snack for Sunday Football and as a side dish at dinner. It goes well with everything and the possibilities are endless. Eat it with tacos, veggie sticks, naan bread or bread sticks. You can’t go wrong.
I also like to use any leftover in my lunch sandwich the next day. It’s so easy.
So how is this pumpkin hummus made:
- Heat the oven to 425F
- Line a baking tray with parchment paper.
- Cut the pumking into small chunks and pour them onto the lined baking tray. Drizzle with olive oil and season with a little salt. Mix together until the pumpkin pieces are coated with olive oil and bake in the middle of the oven for 25-30 minutes or until the pumpkins are soft and lightly golden.
- Next, pour the now cooked pumpkin chunks into a food processor. Add chickpeas, tahini, minced garlic, spices and lemon juice and blend until everything is smooth and combined. If the mixture is too thick, add a little olive oil and some of the liquid from the chickpeas and blend again.
- Pour the hummus into a bowl and serve with a drizzle of olive oil on top and a little chopped parsley.
Pumpkin Hummus
Ingredients
- 1 Butternut Squash Peeled and cored
- 1 14oz Can Chickpeas (Save the liquid)
- 1 Lemon – juice from
- 2 cloves Garlic Minced
- 5 tbsp Tahini
- Pinch of salt
- Pinch of Chili Powder
- 1 tbsp Olive Oil
Instructions
- Heat the oven to 425F
- Line a baking tray with parchment paper.
- Cut the pumpkin into small chunks and pour them onto the lined baking tray. Drizzle with olive oil and season with a little salt. Mix together until the pumpkin pieces are coated with olive oil and bake in the middle of the oven for 25-30 minutes or until the pumpkins are soft and lightly golden.
- Next, pour the now cooked pumpkin chunks into a food processor. Add chickpeas, tahini, minced garlic, spices and lemon juice and blend until everything is smooth and combined. If the mixture is too thick, add a little olive oil and some of the liquid from the chickpeas and blend again.
- Pour the hummus into a bowl and serve with a drizzle of olive oil on top and a little chopped parsley.
