Description
This yummy Roasted Butternut Squash Hummus with Sage is the perfect seasonal hummus recipe to showcase as a snack, spread, or foundation for a variety of dishes. Plus, this hummus is vegan and gluten-free.
Ingredients
Scale
- ½ medium butternut squash with peel (about 1 pound)
- 2 tablespoons water
- 2 tablespoons extra virgin olive oil, divided
- ¼ cup fresh sage leaves, whole
- ¼ teaspoon salt (optional)
- ¼ teaspoon black pepper (optional)
- 1 cup canned or cooked chickpeas, drained
- 2 garlic cloves, peeled
- ½ teaspoon turmeric
- ¼ teaspoon nutmeg
- 1 teaspoon brown sugar (optional)
- 2 tablespoons tahini
- ½ lemon, juiced
Garnish:
- 1 teaspoon extra virgin olive oil (optional)
- 1 tablespoon pomegranate arils
- Pinch large sea salt crystals (optional)
- Pinch cracked black pepper
Instructions
- Preheat oven to 375 F.
- Scoop out the seeds from the butternut squash half and place it, cavity facing up, in a small baking dish filled with 2 tablespoons water. Drizzle with 1 teaspoon olive oil, and sprinkle with salt (optional) and black pepper. Place the dish in the oven and roast until very tender (about 25-30 minutes).
- While the squash is roasting, place fresh sage leaves in a layer in a small baking dish and drizzle with 1 teaspoon olive oil. Place in the oven and roast until the sage leaves are crisp (about 10 minutes). Remove from the oven and set aside.
- When the butternut squash is tender, scoop the flesh from the peel and place it in the container of a food processor or large blender. (Allow squash to cool slightly in order to handle it.)
- Add chickpeas, garlic, turmeric, nutmeg, and brown sugar (optional) and blend well. Add tahini and lemon juice, and continue to blend. Add remaining 1 tablespoon + 1 teaspoon olive oil, a bit at a time, while blending to make a smooth, creamy texture.
- Transfer butternut squash hummus to a serving dish.
- Top with olive oil (optional), sage leaves, pomegranate arils, sea salt crystals (optional), and cracked black pepper, if desired.
- Serve immediately. Makes 8 servings (about ¼ cup each). Store leftovers in an airtight container for up to 5 days.
Notes
Use about 1 pound whole butternut squash with peel (½ of a medium butternut squash) for this recipe. You can substitute another type of squash, such as acorn, turban, or carnival for this recipe.
- Prep Time: 12 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Cuisine: American, Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 62
- Sugar: 2 g
- Sodium: 6 mg
- Fat: 3 g
- Saturated Fat: 0 g
- Carbohydrates: 5 g
- Fiber: 2 g
- Protein: 3 g