Roasted Butternut Squash Hummus made in my Vitamix! It’s protein packed, delicious and a great appetizer to serve for the holidays! My Vitamix Ascent X5 is essential for whipping up everything from delicious dressings and soups to dips, hummus and more! Perfect for holiday entertaining!
Friends, I can hardly believe it but the holidays are literally right around the corner. This year, rather than having family come here to PA, we are flying to Dallas for Thanksgiving. We always go all out with the food/dinner spread. It’s been like that ever since I was a little kid.
For Thanksgiving, my parents would have a mix of American and Korean food. I loved eating my mashed potatoes, stuffing, turkey and gravy with kimchi! It was so good! This year, I’ll be making this delicious Roasted Butternut Squash Hummus for my family! I hope you try it! If you love butternut squash, you are going to love this. Isn’t the color just gorgeous!
Roasted Butternut Squash Hummus
Equipment
- Vitamix Blender
Ingredients
- 3 cups butternut squash cubed
- 1 head garlic cut in half crosswise*
- olive oil extra virgin + more for serving
- salt and pepper
- 1 (15 oz) can chickpeas drained and rinsed
- 1 teaspoon baking soda
- 1/3 cup fresh lemon juice + more to taste
- 1/2 cup sesame tahini
- 1/2 teaspoon ground cumin
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon smoked paprika + more for serving
- 2 to 3 tablespoons water + more if needed
- Chopped fresh parsley for garnish; optional
- Serve with pita bread, crackers and raw vegetables
Instructions
- Preheat your oven to 400 degrees. Place butternut squash cubes and half garlic head (cut side down) onto a lined baking sheet. Drizzle olive oil over the top and season with salt and pepper. Roast in the oven for about 20 to 25 minutes, or until squash is tender and garlic is golden brown.
- While the butternut squash and garlic are in the oven, place the chickpeas in a medium saucepan and add the baking soda. Cover the chickpeas with water, then bring the mixture to a boil over high heat. Continue boiling, reducing heat if necessary to prevent overflow, for about 10 to 20 minutes, or until the chickpeas look bloated and their skins are falling off. Drain the chickpeas and run cool water over them for about 30 seconds. Set aside.
- Using your Vitamix blender, add in the lemon juice, tahini, roasted butternut squash, garlic (squeeze the roasted garlic out from the skin), cooked chickpeas, 1/2 teaspoon salt, cumin, ground cinnamon and smoked paprika. Add into your Vitamix blender in this order so the lemon juice goes in first. Process until everything is smooth and creamy using the "Dips and spreads" program setting. Add cold water as needed if the hummus is too thick.
- Taste and season with more lemon juice or salt (or any seasonings) if needed. Remove hummus from Vitamix and into a serving dish. Drizzle with olive oil, dust with paprika and sprinkle with parsley if desired. Serve on a platter with pita bread, crackers and raw vegetables. Serve and enjoy!
I absolutely love this Roasted Butternut Squash Hummus recipe! The sweetness of the squash combined with tahini sounds divine. I can already imagine serving it at my next gathering—it’s such a unique spin on traditional hummus! Thank you for sharing your culinary creativity!