Butternut Hummus
Cuisine: American
Author: Rachel Hanawalt
Prep time: 15 mins
Cook time: 40 mins
Total time: 55 mins
Butternut Hummus is a naturally sweetened hummus that's a great accompaniment for dried fruits and nuts, turkey and chicken, as well as baby greens.
  • 5½ C fresh, cubed butternut squash
  • 2½ Tbsp olive oil
  • 1 head of garlic
  • 1 15 oz can garbanzo beans
  • 3 Tbsp lemon juice
  • 2 tsp tahini
  • ¼ tsp dry ginger
  • ⅛ tsp nutmeg
  • 1 tsp salt
  • ⅛ tsp black pepper
  1. Preheat your oven to 350º F. Place your cubed butternut squash on a baking sheet and coat with 2½ Tbsp of olive oil.
  2. Cut the top off of your head of garlic, wrap it in foil, and place it on the baking sheet.
  3. Bake the butternut squash and the garlic at 350º F for 40 minutes, flipping the squash every 10 minutes. You should end up with approximately 2 cups of soft butternut squash that is lightly browned, but not crunchy. Once cooked, allow the squash and garlic to cool before making your hummus.
  4. In a food processor, combine garbanzo beans, cooked butternut squash, lemon juice, tahini, ginger, nutmeg, salt, pepper, and garlic. To get to the fresh, roasted garlic, simply squeeze it out of the head of garlic like toothpaste.
  5. Process your ingredients until you have a creamy hummus. Garnish with a sprinkle of olive oil and nutmeg.
Recipe by Simple Seasonal at https://simpleseasonal.com/recipes/meal-types/sides/butternut-hummus