Butternut Squash Hummus
A roasted, velvety dip enhanced with pomegranate and pumpkin seeds for a festive treat. It's oil-free and approved for the Daniel Fast.
Servings: 6
Calories: 206kcal
Equipment
Ingredients
- 2 cups butternut squash, peeled and cubed
- 1 15 oz can chickpeas, drained and rinsed
- 3 Tablespoons tahini
- 2 to 3 Tablespoons fresh lemon juice
- 1 clove garlic
- ½ teaspoon ground cumin
- ½ teaspoon smoked paprika
- ¼ teaspoon cinnamon
- ½ teaspoon salt (optional or to taste)
- 2 to 4 ice cubes
Toppings
- ¼ cup pomegranate arils
- ¼ cup raw pumpkin seeds
- 1 Tablespoon fresh chopped parsley (or mint)
Instructions
- Preheat oven to 425°F (220°C). Place peeled and cubed butternut squash onto a parchment-lined baking sheet.
- Roast for 25–30 minutes, until tender and lightly caramelized. Let cool to room temperature.
- Add roasted squash, chickpeas, tahini, lemon juice, garlic, cumin, smoked paprika, cinnamon, and salt (if using) to a food processor and process.
- Add 2 ice cubes and blend until smooth. Add 1–2 more ice cubes if needed for extra creaminess. Add hummus to a serving bowl, top, and enjoy!
Notes
- If you're using a whole butternut squash, peel and cube it into approximately one-inch cubes. Be sure to save any extra butternut squash for our Nourish Bowl. So good!
- Roast the squash until lightly caramelized. Flavor lives here.
- Always add lemon before adjusting salt; acid wakes everything up.
- Ice cubes matter. It’s texture science.
- Let the hummus rest for 10–15 minutes before serving for the best flavor integration.
- Store leftover hummus in an airtight container in the fridge for up to 4 days. Freezing is not recommended.
Nutrition
Calories: 206kcal | Carbohydrates: 29g | Protein: 9g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 2g | Trans Fat: 0.002g | Sodium: 205mg | Potassium: 462mg | Fiber: 7g | Sugar: 6g | Vitamin A: 5126IU | Vitamin C: 15mg | Calcium: 75mg | Iron: 3mg
