Butternut squash hummus is such a wonderful addition to my collection of chickpea recipes. Roasted squash livens up this Middle Eastern dish with its vibrant colour and sweetness. The added spices perfectly match this combination - besides the familiar flavours of cumin, tahini, lemon and garlic, there is the warmth of cinnamon and the hot kick of black pepper and cayenne. The flavours unravel in layers: the sweetness is quickly followed by the gentle heat that prolongs the taste.
I found this very simple recipe for Butternut Squash Hummus Dip on midEATS and loved the ingredient list. The only time-consuming steps are boiling the chickpeas and roasting the squash, but the preparation itself is just a matter of minutes. To save time, you could use canned chickpeas - 2 cups dry chickpeas are required, which makes about 5.5 cups boiled (1.5 cups per 400 g can). Once you have these two ready, everything goes into the blender. You can go all the way and make this very smooth, but I prefer homemade hummus a bit coarse.
I generally love hummus spread on thick slices of soft, warm, chewy bread, but with this rather sweet version I opted for lightly salted tortilla chips, to balance the taste. Carrot and celery sticks make great dippers too. Rather than sitting at the table and dipping/spreading chips one after the other, I arranged them on plates in flower-like shape using cayenne and fresh coriander for a bit of colour contrast. This way, they were a big hit.
My favourite way to enjoy these delicious appetizers is to generously drizzle them with olive oil - a great quality, full-flavoured extra virgin olive oil.
For the recipe, please head over to midEATS through the link provided above.
I have previously written about the health benefits of chickpeas in the Chickpea Nuggets and Burgers post. Roasted butternut squash is an exceptional source of vitamin A and C, and provides considerable amounts of vitamin E, B complex, iron, magnesium, potassium and calcium. Squash is a low calorie food that contains no saturated fats, cholesterol or sodium.
This recipe makes plenty of hummus, so you can prepare it in advance for a party. Leftover hummus can be stored in an airtight container for a few days.
Enjoy and spread the magic!:)
If you've tried this hummus I would greatly appreciate your feedback. Thank you!
I'm a little bit addicted to pumpkin hummus; we have a fantastic organic one at work I buy every few weeks.
ReplyDeleteUntil now I've been a bit lazy in making it myself - you make it look so easy though that I'm going to do it!
Ally, I love to make hummus at home, especially when I boil the chickpeas myself. There's a bit of work involved, but the trade off is that you know exactly what goes in it and you can adjust the taste. Plus you can divide the amount and create different flavours. Enjoy making and eating it:) Thank you so much for the comment.
ReplyDeleteLove the photos here Adriana, and the hummus does of course look great too! I make a roasted carrot hummus and imagine it must taste fairly similar, but I think the butternut squash one would be less sticky, which I would enjoy. A vegan cannot have too many hummus recipes!
ReplyDeleteRoasted carrot??? Why didn't I think of that?:)) It sounds absolutely delicious, as soon as I get some tahini I'm going to try your combination. I'm always ready to try new exciting hummus recipes. Andrea, thank you so much for the suggestion and your kind words:)
ReplyDeleteHi Adriana, thanks for linking to my recipe on MidEats! It's exciting when a combination of healthy foods turns out really tasty too :)
ReplyDeleteI couldn't agree more, Heba:) Thank you for stopping by and for the wonderful recipe.
ReplyDeleteWas dying to make this after having an amazing butternut squash hummus at a local restaurant. Unfortunately, the link to MiddleEats gives a 404 error.
ReplyDeleteAny chance you stashed the original recipe so you could share it in full?
Ted, thank you so much for bringing this to my attention. I checked and the recipe is still on the website, but the URL was changed. I have updated the link now. I hope you enjoy the hummus and look forward to your feedback:)
ReplyDeleteI had to come over and check out your Butternut Squash Hummus recipe! I am definitely a hummus addict but this is one variety I have never tried...it looks really good too! Thanks for sharing :)
ReplyDeleteKarielyn, thank you very much for checking it out. It is indeed a great combination and the flavour mix is super delicious:) I hope you'll give it a try sometime.
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