[I made this creamy Butternut Squash Hummus for Earth Fare!]
I’ll be the first to admit that I’m obsessed with hummus. And chickpeas in general, really.
Hummus is the ultimate snack food because it’s got protein, carbs, and healthy fat (depending on the oil used) to keep you full between meals.
But this hummus. This hummus is beyond.
I’ve made this Butternut Squash Hummus 5 times in the last 3 weeks. Twice during test phase, once to photograph, another time for our Thanksgiving feast, annnd again to bring to a Christmas party.
And seeing these pictures as I write this post is edging me towards my 6th go-round.
I’ll try not to be overly dramatic here, but FOR THE LOVE OF HUMMUS make this! It’s my favorite hummus to date, and I’ve been through a lot.
The butternut squash is of course the star of this hummus, but the secret ingredient is organic white miso paste. It gives the hummus a kick of umami flavor that you just can’t get enough of. ✏️ side note: I don’t eat too much soy, but when I do I always look for organic, and preferably fermented soy, like miso.
All of the flavors and textures just work so well together in this hummus. I’d highly recommend topping it with some juicy pomegranate arils and chopped pistachios and serving it with some Jackson’s Honest Heirloom Purple Potato chips (They’re cooked in coconut oil, and they’re awesome 😋)
One final benefit of this hummus- it can absolutely double as table decoration (at least for a few minutes).
- 1 can garbanzo beans, rinsed and drained
- 1 1/4 cup roasted butternut squash
- 1/2 tablespoon organic white miso paste
- 2 tablespoons tahini
- 3 tablespoons olive oil
- 1/2 tablespoon roasted garlic
- 1 teaspoon cayenne pepper
- 1/2 teaspoon ground turmeric (optional)
- 1/2 lemon, juiced
- 3 tablespoons water
- Salt and pepper, to taste
- Pomegranate arils and chopped pistachios for garnish (optional)
- Preheat the oven to 425° F.
- Peel and chop the butternut squash and spread it onto a baking sheet. Toss with olive oil or coconut oil and salt and pepper.
- Slice off the bottom of one small head of garlic. Drizzle oil over the cut end, and wrap the head of garlic in a piece of foil, adding it to the baking sheet with the cut end facing up. Roast the garlic and butternut squash for 30-40 minutes, flipping the squash once or twice in between.
- While the squash roasts, add the garbanzo beans, tahini, miso paste, lemon juice, cayenne pepper, and turmeric (if using) to a food processor. Once the squash and garlic have finished roasting, add 1 and ¼ cup of the squash, and about ½ tablespoon of the roasted garlic to the food processor. (Reserve the remaining squash and garlic for another use.)
- Process the mixture on high and then drizzle in the olive oil and water, adding a little bit of water at a time if needed to thin the mixture. Process for about 5 minutes until the hummus is smooth, scraping down the sides of the bowl if necessary. Taste, and adjust the seasoning by adding more salt, lemon, or cayenne.
- Transfer the hummus to a dish and garnish with additional olive oil, pomegranate arils, and chopped pistachios if desired. Serve with your favorite veggies or chips.
Note: for a very smooth hummus, peel the thin skin off of each garbanzo bean before adding them to the food processor. This step can absolutely be skipped, and will result in a slightly more rustic hummus texture.
Don't let me do all the talking! Let me know what you think in the comments.