This creamy butternut squash hummus with delicately sweet, nutty & slightly spicy flavour notes takes minutes to whip up. It makes a healthy plant-based dip and goes perfectly with vegetable sticks, rice cakes or crackers. Vegan & gluten free.
Today’s recipe was inspired by my trip to Rotterdam’s Markthal, the Dutch food market that I visited a few weeks ago.
I must have spent a good few hours wandering round from stall to stall, marvelling at the seductive French macarons, rolling my eyes at the sight of the luxuriously creamy Italian cannoli, counting endless varieties of the Dutch cheese, inhaling the fragrant spices of the Middle Eastern stall… It was a real foodie’s heaven.
But for now let’s get back to the hummus, the king (or the queen) of all snacks! It’s one of those snacks that goes with pretty much anything and everything – vegetable sticks, rice cakes, crackers… I know I have posted a cauliflower hummus recipe very recently but seeing that the jar of this orange addiction disappeared from the fridge within a couple of days, I thought I must share this delicious recipe with you.
For this recipe I used roasted butternut squash, which gives the hummus a delicate sweet and nutty flavour, however you can experiment with any other roasted vegetables you have to hand – red peppers, pumpkin, carrots, beetroot. I prefer using roasted vegetables rather than steamed as it adds another dimension of flavour and texture.
HOW TO MAKE BUTTERNUT SQUASH HUMMUS
Start by cutting the butternut squash in half and removing the seeds from the flesh. Slice the squash in big chunks, peel and dice. If it’s a big size butternut squash, you’ll only use one half of it for the hummus – you can either reserve the other half for later or roast it at the same time and use up the leftovers for some soup, vegetable curry or throw it in your summer salad for extra goodness. Sprinkle the squash with salt and pepper, add a little drizzle of olive oil and roast in the oven at 180C for around 20 minutes. Once cooked, let it cool down for a few minutes.
Combine the roasted squash with coriander, spices and chickpea water in a food processor.
Blend for a few minutes until you reach a smooth creamy consistency. You might want to add a little more chickpea tin water if you prefer your hummus slightly on the wet side.
Transfer into a jar and it should last in the fridge for 3 to 5 days (if you make it last for this long!) If you’re stacking up your freezer, it’ll keep there for 6 to 8 months.
Thank you for taking the time to visit my humble blog. Have a great day.
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BUTTERNUT SQUASH HUMMUS
- Food processor
- 1 cup butternut squash, diced
- 400g tin of chickpeas (reserve the water)
- 3 tbsp olive oil
- Salt & pepper to taste
- A bunch of fresh coriander (or parsley)
- ¼ tsp garlic powder
- ¼ tsp mild curry powder
- ¼ tsp turmeric powder
- ¼ tsp ground coriander
- ¼ tsp smoked paprika
- ¼ tsp chilli powder (optional)
- 3 tsbp water from the chickpea tin
- Preheat the oven to 180C.
- Cut the butternut squash in half and deseed the flesh. Slice in big chunks, peel and dice. Transfer the diced squash into a roasting dish, sprinkle with salt and pepper, drizzle with 1tbsp of olive oil & roast in the oven at 180C for around 20 minutes. Once cooked, let it cool down for a few minutes.
- Combine the roasted squash in a blender with fresh coriander, spices, remaining 2tbsp olive oil and 3 tablespoons of water from the chickpea tin. Process for a few minutes until you reach a smooth creamy consistency. You might want to add a little more chickpea tin water if you prefer your hummus slightly on the wet side.
- Transfer into a jar and keep in the fridge for 3-5 days.