Roasted Garlic and Butternut Squash Hummus

This time of year I can’t get enough squash! I love how simple and flavourful this dish is. Beware of the crispy chickpeas – you’ll be hooked after just one crunch.

  • 3 cups
  • 15 mins prep, 45 mins cook 1 hr total
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Ingredients:

For the hummus:

  • 2 cups cooked butternut squash
  • 1 can chickpeas, rinsed and drained
  • 2 cloves garlic, peeled whole
  • 3 tbsp lemon juice
  • 1 ½ tbsp tahini
  • ½ cup olive oil
  • ¼ cup water
  • ¾ tsp ground cumin
  • ½ tsp smoked paprika
  • ½ tsp onion powder
  • ½ tsp sea salt
  • ¼ tsp black pepper

 

For the crispy chickpeas:

  • 1 can chickpeas, rinsed and drained
  • 2 tbsp olive oil
  • ½ tsp paprika
  • ½ tsp onion powder
  • ¼ tsp cumin
  • ¼ tsp sea salt

Directions:

For the crispy chickpeas:

  1. Preheat oven to 425 degrees F.
  2. Blot chickpeas with a paper towel or clean dish towel to dry them.
  3. In a bowl, toss chickpeas with olive oil.
  4. Spread onto a baking sheet and bake for 20-25 minutes until browned and crunchy.
  5. In a bowl, toss chickpeas with smoked paprika, onion powder, cumin, and salt.

For the hummus:

  1. Preheat oven to 400 degrees F.
  2. Peel squash and cut in half lengthwise. Scoop out seeds and pulp.
  3. Rub each half of the squash as well as the 2 cloves of garlic with a drizzle of olive oil and place on a baking tray.
  4. Transfer to oven to bake for 30-35 minutes or until tender. Check the garlic after 20 minutes of roasting, it should be soft and not too charred. Remove if ready and allow the squash to continue baking.
  5. When squash is ready, allow it to cool on the counter for about 10 minutes.
  6. Cut into thick cubes and transfer to a food processor.
  7. Add chickpeas, garlic, lemon juice, olive oil, water, tahini, and all remaining spices. Puree until no chunks remain.
  8. To serve, scoop into a favorite bowl, drizzle a little olive oil and top with crispy chickpeas. Serve alongside Que Pasa white corn tortilla chips.