Easy and Smooth Hummus
Hummus is not just for the spring and summer, this winter warm up dip is perfect for a party for 10 or a party of 1. My take on a Greek staple with a twist of rosemary to marry the festive flavor of this appetizer.
Since you do not need all of the squash for this recipe, try my Maple Roasted Honeynut Squash for a quick weeknight meal using the same squash!
Why You'll Love This Easy and Smooth Hummus
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Seasonal Flavor: The roasted butternut squash adds a natural sweetness that pairs beautifully with earthy tahini and warm cumin, making it a star among my Winter Recipes.
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Perfect Texture: It’s incredibly creamy, smooth, and satisfying.
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Meal Prep Friendly: It gets better the longer it sits in the fridge, making it an excellent candidate for making a day ahead.
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Versatile: It pairs wonderfully with raw veggies or as a side for many of my Dinner Recipes.
Key Ingredients You'll Need
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Butternut Squash: The star of the show. Roasting brings out a deep, caramelized flavor.
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Chickpeas: The classic base that provides the protein and bulk.
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Tahini Paste: Essential for that authentic, nutty depth.
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Olive Oil: Used for roasting and blending for a silky finish.
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Spices: A blend of cinnamon, cumin, and fresh rosemary brings it all together.
How to Make Easy and Smooth Hummus
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Roast: Preheat your oven to 425°F (220°C). Toss cubed butternut squash and garlic cloves with 2 tablespoons of olive oil. Roast on a parchment-lined baking sheet for 22–25 minutes until the squash is fork-tender and the garlic is golden.
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Cool: Let the mixture cool for about 10 minutes.
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Puree: In a food processor, combine 2 cups of the roasted squash, 1 roasted garlic clove, lemon juice, chickpeas, remaining olive oil, cinnamon, cumin, salt, and tahini. Process until completely smooth.
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Finish: Add the fresh rosemary and pulse until combined. Taste and adjust salt, squash, or garlic to your preference.
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Chill: Transfer to a serving dish, drizzle with a little extra olive oil, and garnish with fresh rosemary. Refrigerate for 2–3 hours before serving to let the flavors meld.
Stacie’s Tricks & Tips
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Patience Pays Off: While you can serve this immediately, letting it sit in the refrigerator for 24 hours (if you have the patience!) creates an even better depth of flavor.
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Adjust to Taste: We all have different palates! Don’t be afraid to add more lemon juice for brightness or a pinch more salt to elevate the savory notes.
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Serving Suggestions: This pairs wonderfully with red peppers, celery sticks, fresh cauliflower florets, or crunchy pita chips. For a complete spread, you could even serve it alongside some of my favorite Chicken Recipes.
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Need More Help? Check out my Cooking Tips & Tricks for more kitchen hacks and preparation techniques.
For more delicious inspiration and video guides, be sure to follow Sugar Face Bakes on YouTube here.
Roasted Butternut Squash Hummus
Ingredients
- 2 1/4 cups butternut squash,
- 2 cloves garlic
- 2 tablespoons lemon juice
- 1 15-ounce can chickpeas, drained
- 6 tablespoons olive oil
- 1/8 teaspoon cinnamon
- 1/4 teaspoon cumin
- 1/4 teaspoon salt
- 3 tablespoons tahini paste
- 1/2 tablespoon rosemary
Directions
- Pre-heat oven to 425 degrees. Grease or line baking sheet with parchment paper.
- Peel and cube butternut squash and peel 2 cloves garlic. Place in large bowl.
- Drizzle with 2 tablespoon olive oil. Toss to coat squash and garlic.
- Spread evenly on baking sheet. Roast 22-25 min. Squash will be fork tender and garlic is golden brown
- Let cool 10 minutes.
- In a food processor, puree 2 cups squash, 1 clove of garlic, lemon juice, chick peas, remaining 4 tablespoons olive oil, cinnamon, cumin, salt, and tahini paste, until smooth.
- Add rosemary. Blend until combined. Add salt, squash, garlic to taste.
- Place in a dish, drizzle with extra olive oil and rosemary.
- Cover, place in refrigerate for about 2-3 hours. Best is given 24 hours, but I have no patience.
- Serve with red peppers, celery, pita chips, cauliflower, etc!
- I like to let my mixture sit in refrigerator to set in the flavors and allows the texture to thicken.
- Adjust spices to your taste, we are all different!
Frequently Asked Questions
Can I use canned butternut squash instead of fresh?
While fresh roasted squash provides the best texture and flavor for this recipe, you can use canned puree in a pinch. However, you will miss out on that caramelized flavor that roasting provides, and you may need to adjust the olive oil to compensate for moisture differences.
How long does this hummus last?
Stored in an airtight container in the refrigerator, this Roasted Butternut Squash Hummus will keep for up to 4–5 days.
Can I make this nut-free?
Yes! This recipe is naturally nut-free, provided your tahini brand is processed in a nut-free facility. Always check the labels on your tahini jar.
Why is my hummus not smooth?
If your hummus is grainy, you likely need to process it for a minute or two longer. If you want it ultra-smooth, you can also peel the skins off the chickpeas before blending, though it isn’t strictly necessary!
Can I freeze hummus?
Yes, you can freeze hummus for up to 3 months. Let it thaw in the refrigerator overnight and give it a good stir before serving, as the ingredients may separate slightly during the thawing process.
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