Are you dressing up? Are you going to parties? Are you eating all the candy?
Might I suggest a savory dip to offset all the sweetness that’s sure to ensue?
Blender with butternut squash hummus and fresh parsley
I present butternut squash hummus! It’s like fall on a pita chip. Who wouldn’t want that?
This dip comes together in about 30 minutes with 10 basic ingredients.
It gets its flavor from both roasted and fresh garlic, lemon juice, parsley, smoky cumin, paprika, and a pinch of cinnamon. This hummus* is bursting with autumnal flavor and is absolutely perfect with some whole grain pita chips and roasted carrots (simple recipe below!).
*Note: You can learn more about hummus and its origins here.
Wood platter with a bowl of gluten-free vegan Butternut Squash Hummus and goodies for dipping
This hummus is crazy delicious. It’s:
Savory
Creamy
Smoky
Subtly spiced
Slightly sweet from the squash
& Lemony
This is the perfect dip to have on hand for a week of healthy snacking. It would also be great for entertaining or taking along to parties. Or, if you’re like me and you eat hummus for breakfast, it’s especially delicious with roasted broccolini and breakfast potatoes. Not weird, trust me.
If you try this hummus, let us know! Tell us in the comments, rate it (once you’ve tried it), and, as always, take a picture and tag it #minimalistbaker on Instagram! We’d love to see what you come up with. Cheers, friends!
Close up shot of a delicious bowl of Butternut Squash Hummus topped with olive oil, pine nuts, and fresh parsley
Butternut Squash Hummus
Savory, 10-ingredient butternut squash hummus with garlic, parsley, and cumin. A creamy, flavorful dip that's perfect for fall.
Author Minimalist Baker
Print
Top down shot of a big bowl of Butternut Squash Hummus with olive oil and pine nuts
4.86 from 34 votes
Prep Time 10 minutes minutes
Cook Time 20 minutes minutes
Total Time 30 minutes minutes
Servings (1/4-cup servings)
Course Appetizer, Dip
Cuisine Gluten-Free, Mediterranean-Inspired, Middle Eastern-Inspired, Vegan
Freezer Friendly No
Does it keep? 4-5 Days
Cook Mode
Prevent your screen from going dark
Ingredients
US Customary – Metric
HUMMUS
1 cup cubed butternut squash
4 cloves garlic (skin on)
4 cloves garlic (peeled + minced)
2 Tbsp lemon juice
1 15-ounce can chickpeas (lightly rinsed + drained)
1/3 cup tahini
3-4 Tbsp olive oil (plus more for roasting garlic)
1/4 tsp each sea salt + pepper (to taste)
1/2 cup fresh parsley (chopped)
1/4 tsp ground cinnamon
1/2 tsp ground cumin
1/4 tsp smoked paprika (optional: )
FOR SERVING optional
Whole-wheat pita chips
Roasted carrots*
Instructions
Preheat oven to 400 degrees F (204 C) and position a rack in the middle of the oven.
Add cubed butternut squash and the UNPEELED garlic cloves to a baking sheet and drizzle with a little olive oil and a pinch each salt and pepper. Toss to combine.
Bake for 15-20 minutes, or until all squash is fork tender and the garlic is golden brown. Let cool 5 minutes.
Peel roasted garlic and add to food processor or blender, along with squash, fresh minced garlic, lemon juice, chickpeas, tahini, olive oil, salt, pepper, parsley, cinnamon, cumin, and smoked paprika (optional).
Purée until creamy and smooth, scraping down sides as needed and adding more olive oil or a touch of water if it’s too thick.
Taste and adjust seasonings. Then serve immediately with pita chips and vegetables of choice (see notes for roasted carrots). Alternatively, refrigerate until fully chilled – about 3-4 hours – for a thicker, creamier dip.
Store leftovers, covered, in the refrigerator up to 4-5 days, though best when fresh.
Notes
*To roast carrots, preheat oven to 375 degrees F (190 C). Remove greens, peel, and slice any large carrots in half lengthwise. Transfer to a baking sheet and lightly drizzle with olive or grape seed oil and a pinch each salt and pepper. Toss to coat. Then arrange in an even layer and bake for 20-30 minutes or until golden brown and tender.
*Recipe as written yields roughly 2 cups hummus.
Nutrition (1 of 8 servings)
Serving: 1 quarter-cup serving Calories: 178 Carbohydrates: 15.2 g Protein: 5.3 g Fat: 11.6 g Saturated Fat: 1.5 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 15.2 mg Potassium: 273 mg Fiber: 4.3 g Sugar: 2.3 g Vitamin A: 0 IU