One of my recent favorite things has been pumpkin hummus – I think I have waxed poetic about my favorite version at Back Forty West here before – it is such a comforting dish, full of autumnal flavors.
I’ve been experimenting with my own version (while consuming a lot of the above pumpkin hummus at lunch, but no one needs to know exactly how much!) and here it is. I love it, and I hope you will too.
Tips: I used black garlic for its sweeter, milder flavor. If you can’t find it, just roast a couple of cloves of regular garlic. Roasting the butternut squash until it’s nice and brown really deepens the flavor.
Butternut squash hummus
(makes about 4 cups)
You’ll need:
- 1 1/2 cups butternut squash, peeled and chopped
- 1 can (15.5 oz) chickpeas
- 1/4 cup tahini
- 1/4 cup olive oil + more for roasting squash
- juice of 1/2 a lemon
- 2 cloves black garlic
- 1 t pink peppercorns
- 1/3 t cinnamon
- 1/3 t nutmeg
- 1/2 t za’tar
- salt, pepper
1. Preheat oven to 350F. Sprinkle butternut squash with olive oil, cinnamon, nutmeg, za’tar, salt and pepper and spread evenly on a foil-lined baking sheet. Bake for about an hour to an hour and fifteen minutes until lightly browned. Let cool.
2. In the bowl of a food processor, combine chickpeas, tahini, lemon juice, garlic and olive oil. Process until smooth, then add pink peppercorns, salt (to taste) and butternut squash and process to combine.
3. Serve topped with a bit of olive oil and chopped cilantro and accompanied by flatbread of homemade pita chips.
Delicious! I haven’t ever seen black garlic around here, but we have a local “spécialité” which is smoked garlic, it is slightly milder than regular garlic and has a wonderful smoky taste, which I am sure would be perfect with the roasted butternut !!!
That sounds like a delightful combination, Darya!
Yum!
I agree! 🙂
Looks delicious! Glad all that experimenting paid off.
Thank you 🙂 I think you would really enjoy the flavors!
Oh I love a homemade hummus and this one looks so tasty and delicious!
Thank you very much!
What a clever and tasty idea! Gorgeous photo, too 🙂
Thank you so much!
I made up a lower cal version of hummus using only 2 T sesame oil and no tannin or olive oil… And flavored it with pickled beet. The color and flavor was wonderful! If you’re interested, check out my current page. And thanks! I’ve learned about a new spice from you today. Will head out to our mid eastern grocer and see if I can find some za’tar
Great, thanks very much!
Oh dear. That was supposed to read tahini – it must have self-corrected wrongly…
I figured it out haha
You’ve got such a pretty color for a hummus and the ingredients are so healthy and flavorful as well. I’ve never seen black garlic, oh the list of ingredients I need to learn more about grows longer every day!
Hi, Smidge! Thank you 🙂 I am really in love with this hummus. The garlic flavor is pretty mellow but the color is striking! I think, if you wanted, you could probably get it online at melissas.com. xx
I have friends coming over later this afternoon and I think I’d love to make this to serve with appetizers! I love the color and your photograph is so appealing I wish I had a pretty yellow bowl! 🙂
Thank you so much! I hope you and your guests love it! I’m sure it will be equally delicious in a nice green bowl haha 🙂
I think your pumpkin dip looks great. I love all the spices and seasonings you have added. This is a very pretty colour and I think it would have great flavour xx
Thanks so much! It’s definitely proven to be a very popular dish for entertaining!
Wow this recipe looks wonderful! I love how you introduced the butternut squash into a more traditional hummus.
Thank you very much! So glad you like it – and welcome 🙂