Roasted Butternut Squash Hummus

Butternut squash: A sweet, nutty-flavored winter squash that adds a unique taste and creamy texture to the hummus.

Chickpeas: Also known as garbanzo beans, these legumes are the base of traditional hummus, providing protein and a smooth consistency.

Tahini: A paste made from ground sesame seeds, adding a rich, nutty flavor to the hummus.

Garlic: Adds a pungent, aromatic depth to the hummus.

Olive oil: Used to roast the squash and to blend into the hummus for a smooth texture and rich flavor.

Ground cumin: A warm, earthy spice that enhances the overall flavor profile of the hummus.

Salt: Enhances the flavors of all the ingredients.

Black pepper: Adds a hint of spice and balances the sweetness of the squash.

Lemon juice: Provides a fresh, tangy brightness that lifts the flavors of the hummus.

When roasting the butternut squash, ensure that the pieces are spread out evenly on the baking sheet and not overcrowded. This allows for better caramelization and even cooking. For an extra layer of flavor, you can sprinkle a bit of smoked paprika or cinnamon on the squash before roasting. This will add a subtle depth to your hummus.

• butternut squash - Substitute with sweet potatoes: Sweet potatoes have a similar sweetness and texture when roasted, making them a great alternative.

• chickpeas - Substitute with white beans: White beans have a creamy texture and mild flavor that works well in hummus.

• tahini - Substitute with sunflower seed butter: Sunflower seed butter provides a similar nutty flavor and creamy consistency.

• garlic - Substitute with shallots: Shallots offer a milder, sweeter flavor that can complement the other ingredients.

• olive oil - Substitute with avocado oil: Avocado oil has a similar healthy fat profile and neutral flavor.

• ground cumin - Substitute with ground coriander: Ground coriander has a slightly citrusy flavor that can add a different but complementary note.

• salt - Substitute with soy sauce: Soy sauce can add a salty and umami flavor, though it will also add a bit of liquid.

• black pepper - Substitute with white pepper: White pepper has a similar spiciness but a slightly different flavor profile.

• lemon juice - Substitute with lime juice: Lime juice provides a similar acidity and freshness to the dish.

• Allow the roasted butternut squash hummus to cool completely before storing. This prevents condensation, which can affect the texture and flavor.
• Transfer the hummus to an airtight container. Glass containers with tight-fitting lids are ideal, as they help maintain freshness and prevent any unwanted odors from seeping in.
• For short-term storage, place the container in the refrigerator. The hummus will stay fresh for up to 5-7 days. Make sure to give it a good stir before serving, as some separation may occur.
• If you plan to store the hummus for a longer period, consider freezing it. Portion the hummus into smaller, freezer-safe containers or use resealable plastic bags. This makes it easier to thaw only what you need.
• When using resealable plastic bags, lay them flat in the freezer. This not only saves space but also speeds up the thawing process.
• Label each container or bag with the date of preparation. This helps you keep track of how long the hummus has been stored.
• To thaw, transfer the desired amount of hummus from the freezer to the refrigerator. Allow it to thaw overnight for the best texture and flavor.
• Once thawed, give the hummus a good stir to reincorporate any separated ingredients. You may need to add a small amount of olive oil or lemon juice to restore its creamy consistency.
• Avoid refreezing thawed hummus, as this can negatively impact its texture and flavor. Instead, try to use it within a few days of thawing.
• For an extra burst of flavor, consider garnishing the hummus with a drizzle of olive oil, a sprinkle of ground cumin, or some freshly chopped herbs before serving.

• Microwave Method:

  1. Transfer the hummus to a microwave-safe bowl.
  2. Cover the bowl with a microwave-safe lid or a damp paper towel to retain moisture.
  3. Heat on medium power for 1-2 minutes, stirring halfway through to ensure even heating.
  4. Check the temperature and heat in additional 30-second intervals if needed until warm.

• Stovetop Method:

  1. Place the hummus in a small saucepan.
  2. Add a splash of water or olive oil to help maintain a smooth consistency.
  3. Warm over low heat, stirring frequently to prevent sticking and ensure even heating.
  4. Once heated through, remove from heat and serve immediately.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Spread the hummus in an oven-safe dish.
  3. Cover the dish with aluminum foil to prevent drying out.
  4. Heat for about 10-15 minutes, stirring halfway through to ensure even warming.
  5. Remove from the oven and stir well before serving.

• Double Boiler Method:

  1. Fill a pot with a few inches of water and bring it to a simmer.
  2. Place the hummus in a heatproof bowl that fits snugly over the pot without touching the water.
  3. Stir the hummus occasionally as it warms from the steam below.
  4. Once heated through, remove the bowl from the pot and serve immediately.

• Oven: Used to roast the butternut squash at 400°F (200°C) until tender.

• Baking sheet: Holds the cubed butternut squash while it roasts in the oven.

• Blender: Combines and blends the roasted butternut squash, chickpeas, tahini, garlic, olive oil, ground cumin, lemon juice, and salt into a smooth hummus.

• Knife: Used to peel and cube the butternut squash.

• Cutting board: Provides a surface to safely cut and cube the butternut squash.

• Measuring spoons: Measures out the olive oil, tahini, ground cumin, and lemon juice accurately.

• Mixing bowl: Holds the chickpeas and other ingredients before they are blended.

• Spatula: Helps to scrape down the sides of the blender to ensure all ingredients are well combined.

• Garlic press: Minces the garlic clove for the hummus.

• Serving dish: Used to present the finished hummus.

• Pita bread: Optional, for serving with the hummus.

• Fresh veggies: Optional, for serving with the hummus.

Pre-roast the squash: Roast the butternut squash in advance and store it in the fridge. This way, you can quickly blend it with other ingredients when ready.

Use canned chickpeas: Opt for canned chickpeas instead of dried ones to save time on soaking and cooking.

Batch prep: Double the recipe and freeze half of the hummus for future use. It thaws well and saves you time later.

Food processor: Use a food processor instead of a blender for quicker, smoother blending.

Pre-minced garlic: Keep a jar of pre-minced garlic in the fridge to save time on peeling and chopping.