Roasted Butternut Squash Hummus. {Video!}

Raise your hand if you’ve eaten hummus for dinner.

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Sometimes you just can’t help it. Right? Pita chips or crisps, warm pita bread, greek salad, feta, a drizzle of olive oil. Hello dinner. Bonus points if it comes in a family-sized package.

I mean. I have no idea who would ever do that.

But let’s be real, you might have found yourself in an elbow-deep hummus situation because it’s just freaking delicious. It’s also not terrible for you, which is a win win because NACHOS and WINE. Justification all around, my friends.

MY OTHER RECIPES

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Do you know what this looks like? HUMMUS FROSTING. I mean, obviously not real frosting, not like sugar hummus. But as smooth and wonderful and creamy as frosting? Yes.

Frost everything with hummus. Dooooo it.

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There is SO much fall flavor in here. Time to make hummus basic, circa 2015.

Roasted, spiced squash. Pomegranate molasses. Sage! Pom arils. Pepitas. Nutmeg! Lots of autumn goodness.

So much. I love it, I love it. It’s one of those hummus(es?) that I can even eat with vegetables and be happy. (Well, sort of.)

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Things I enjoy: that this isn’t a butternut-only dip. That it still has a touch of traditional hummus flavor. It has a hint of butternut squash but it’s in no way overpowering, kind of like the time when I made that butternut goat cheese dip? That just worked and so does this. Smooth and buttery with a leeeeettle taste of fall. I’ll take it.

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Plus (as this seems to be the theme lately) –  crunchy, wonderful, textured toppings. If there was ever a way to trash up hummus, this has got to be it. It’s absolutely the weekend (Thursdays are the best days, say it with me) so grab some chips and get at it. Hurry!

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Did you make this recipe?

Roasted Butternut Squash Hummus

Ingredients:

1 1/2 cups (1-inch) cubed butternut squash
2 tablespoons olive oil
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon freshly ground nutmeg

1 1/2 cups chickpeas, plus 1/2 cup for topping
1/2 cup tahini
1/3 cup olive oil
1/4 teaspoon salt
1/4 teaspoon pepper
3 tablespoons ice water
2 tablespoons pomegranate molasses
3 tablespoons pomegranate arils
2 tablespoons roasted pepitas
1 bunch of sage leaves

Directions:

Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper. Place the squash cubes on top and drizzle with olive oil, then toss to coat. Cover with the salt, pepper and nutmeg. Roast until fork tender – I roast for 15 minutes, then flip and toss and roast for 15 minutes more. Remove and let cool slightly.

Add the 1 1/2 cups chickpeas to the the bowl of your food processor and blend until they are pureed. Add in the squash and blend until smooth. Add in the tahini and blend for another minute or two until combined, scraping down the sides if needed. Stream in the olive oil with the processor running and continue to blend until the hummus is smooth. Add the salt and pepper, blend a bit more, then taste and season additionally if desired. With the processor running, stream in the ice water and blend until smooth.

Spoon the hummus into a bowl and drizzle with the pomegranate molasses. Add another drizzle of olive oil. Cover the top with the extra chickpeas and chopped sage. Finish with the pomegranates and pepitas. Serve immediately!

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I appreciate you so much!

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I’ll just take a big spoon.