Hummus is a fabulously healthy food that can be made in a variety of ways and is super easy and quick to make. And you’ll want to make it frequently because chances are you won’t be able to find anything else to do with the tahini (sesame seed paste) that is needed for hummus.
Most grocery stores carry tahini these days. Sometimes it is in the ethnic food section and some stores place it by the peanut butter.
Butternut Squash Hummus is so creamy and sweet, it’s difficult to believe it’s so healthy. A teaspoon of cumin lends some earthiness and a few dashes of cayenne pepper gives just a little heat. I think I like this hummus as much as sweet potato hummus which is my fav.
The easiest way to get two cups of cooked butternut squash is to cut a butternut squash in half lengthwise and bake it in a 400 degree oven for about 45 minutes to 1 hour, depending on the size of your squash. Check after 45 minutes to see if it is soft all the way through. When you cut the squash in half, scrape out all the seeds and rub some olive oil on the cut sides. Sprinkle with a little salt too. Place cut side down on a rimmed baking sheet and place in middle of the oven.
I intended to use 2 cups of squash for this recipe, but I only got 1 3/4 cups from my squash which was fairly small. So don’t choose a squash that’s too small.
If you are eating low carb or Paleo, this hummus tastes wonderful served on cucumber slices. It would pair well with celery too.
More Hummus Recipes
Butternut Squash Hummus
- 1 3/4 to 2 cups cooked butternut squash from 1 small butternut squash
- 1/2 cup canned garbanzo beans, drained
- 1/4 cup tahini (tahini separates, make sure you stir it well before you measure)
- 2 tablespoons lemon juice
- 1 tablespoons olive oil
- 1 teaspoon cumin
- dash of cinnamon
- dash of cayenne pepper
- 1 small garlic clove, minced
- Combine all ingredients in a food processor and process until smooth.