Curried Butternut Squash Hummus
A creamy and flavorful curried butternut squash hummus that’s perfect as a dip, spread, or lasagna filling. Warm spices elevate this seasonal twist on traditional hummus!
Equipment
- food processor, or blender
- Rubber spatula
- Baking tray (if roasting squash)
Ingredients
- 2 cups 400 g chopped roasted butternut squash
- 1 can 15 ounces, or 425 g cooked garbanzo beans, drained and rinsed
- 1 large clove garlic grated
- 1 tablespoon 15 ml extra-virgin olive oil
- ¼ cup 64 g tahini
- 2 tablespoons 30 ml fresh lemon juice
- 1 heaping tablespoon 8 g mild to medium curry powder
- 1 teaspoon ground cumin
- ½ teaspoon coarse sea salt to taste
- ¼ teaspoon ground black pepper to taste
Instructions
- Roast the butternut squash: Cut into 8 pieces, brush with a little oil, sprinkle with salt and pepper, and bake flesh side down at 400°F (200°C, gas mark 6) for 45 minutes, or until tender.
- Allow to cool.
- Place the roasted squash, garbanzo beans, garlic, olive oil, tahini, lemon juice, curry powder, cumin, salt, and pepper in a food processor or blender.
- Process until smooth, scraping the sides with a rubber spatula as needed.
- Adjust seasoning to taste.
- Serve chilled, at room temperature, or warm with crackers, pita bread, or chips.
Notes / Tips / Wine Advice:
Serving Tip:
Drizzle with olive oil and sprinkle with paprika or toasted sesame seeds for added flair. Pair with fresh veggies or toasted bread.Wine Advice:
Pairs beautifully with a lightly oaked Chardonnay or a warm spiced cider.Nutritional Information
Calories: 100 kcal | Carbohydrates: 13 g | Protein: 3 g | Fat: 4 g | Fiber: 3 g | Sugar: 2 g | Salt: 0.3 g
