Roasted Butternut Squash + Herb Hummus

Let’s kick off Day 4 of Thanksgiving Week with a fun, fall-inspired hummus recipe, perfect for snacking on while the big meal is prepared. 

It’s made with the usual hummus suspects like chickpeas, tahini, lemon juice, and olive oil, but gets a festive fall makeover with the addition of roasted butternut squash and fresh herbs like rosemary and sage. 

The end result is a hummus that’s extra silky smooth, the prettiest pale orange color, and loaded with full-on Thanksgiving flavor. 

It’s really the perfect Thanksgiving snack/appetizer, if you ask me. 

Load up a platter with cut raw carrots, bell peppers, and watermelon radishes, or blanched and cooled veggies like broccoli and green beans, toss in a few crackers or pita chips for good measure, and call it a day. 

The best part?

This hummus can be made up to 5 days in advance of Thanksgiving with absolutely no loss of flavor or texture- that means you can make it this weekend, store it in the fridge, and just pull it out on Thursday for your friends and family to snack on. 

If that’s not a Thanksgiving win, I don’t know what is.

So, head to the store, grab a butternut squash, and let’s do this thing! 

• Squash gets peeled, cut, and roasted with plenty of olive oil, salt and pepper.
• The hummus base gets blended together.
• Roasted squash, chickpeas, and herbs join the hummus base. 
• Everything gets blended until silky smooth.

That’s it! 

Stay tuned this week for three more brand new Thanksgiving recipes, as well as the Thanksgiving Recipe Roundup on Monday, November 19th! 

As always, if you make this recipe, let me know how it turns out! Leave a comment below, or take a picture and tag me on Instagram so I can see all your Thanksgiving recipes in action!

Roasted Butternut Squash + Herb Hummus

2018-11-15 13:26:11

Serves 8

This hummus is made with the usual suspects like chickpeas, tahini, lemon juice, and olive oil, but gets a festive fall makeover with the addition of roasted butternut squash and fresh herbs like rosemary and sage. This large batch of hummus is perfect for holiday entertaining. The end result is a hummus that's extra silky smooth, the prettiest pale orange color, and loaded with full-on Thanksgiving flavor. 

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Total Time

30 min

Total Time

30 min

Ingredients

1. 1 medium butternut squash (to yield 4 cups, chopped)
2. 1 Tablespoon olive oil
3. 1/2 teaspoon sea salt
4. 1/4 teaspoon black pepper
5. 2-15 ounce can of chickpeas (3 cups), drained
6. 2/3 cup tahini
7. 1 cup water
8. 1/4 cup olive oil, plus more for topping
9. Juice from 1 lemon
10. 1 clove of garlic
11. 2 teaspoon sea salt
12. 1 teaspoon cumin
13. 1/2 teaspoon crushed red pepper flakes, plus more for topping
14. 1 large sprig each of fresh rosemary and fresh sage

Instructions

1. 1. Preheat oven to 400 degrees Fahrenheit. Line a sheet pan with parchment paper (not necessary, just for easier clean-up).
2. 2. Peel + dice butternut squash into approximately 1/2-inch cubes. Measure out 4 cups of cubed butternut, and transfer it to the sheet pan. Add olive oil, salt, and pepper, and toss to combine. Bake butternut squash for 25 minutes, or until tender.
3. 3. Put all remaining ingredients EXCEPT chickpeas into a high-powered blender or food processor, and blend to combine.
4. 4. Add chickpeas and roasted butternut and blend for 1-3 minutes, or until your hummus has reached the consistency you'd like. Taste and add more salt, if needed.
5. 5. Serve immediately or transfer hummus to an airtight container and refrigerate for up to 5 days. Hummus can be served as is or with a drizzle of olive oil and extra herbs/spices sprinkled on top

Notes

1. This recipe yields a very large batch of hummus that's perfect for holiday entertaining. If only feeding 3-4 people, feel free to halve the recipe for a smaller quantity.

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