Flip to butternut squash to make a wealthy golden amber hummus. Merely roast butternut squash and mix it up with traditional hummus elements, together with chickpeas, garlic, tahini, lemon juice, and olive oil. This nutritious, colourful, and scrumptious roasted butternut squash hummus recipe is straightforward to make, and beautiful to serve.
What to eat with hummus
I like to take pleasure in this seasonal hummus recipe with complete grain crackers or flatbread, veggies, and fruit slices. Plus, you should use this Roasted Butternut Squash Hummus with Sage as the inspiration for therefore many dishes. Simply smear the hummus on the underside of your grain bowl, inexperienced salad, or roasted veggies as a creamy, flavorful base–a rising culinary development that gives for a yummy mixture of textures in recipes. I’ve topped this hummus with further olive oil, pomegranate arils, roasted sage leaves, and a sprinkle of sea salt and cracked black pepper, however you possibly can depart these touches off if you happen to’re in a rush or don’t have these elements available. Excellent for the autumn and winter months, this wholesome hummus recipe showcases seasonal produce, together with squash and pomegranate. It’s also possible to substitute a distinct squash, corresponding to carnival, acorn, or turban.
Vitamin Notes
- Is hummus good for you? This butternut squash hummus recipe supplies vitamin A, fiber, plant protein, wholesome fat, and phytochemicals, all for a modest quantity of energy. Hummus is a wholesome snack, meal accompaniment, and unfold for each meal event.
- Is hummus vegan? Sure, conventional hummus recipes are vegan, together with this recipe.
- Is hummus gluten free? Sure once more, conventional hummus recipes are gluten free, together with this butternut squash hummus recipe.
Description
This yummy Roasted Butternut Squash Hummus with Sage is the right seasonal hummus recipe to showcase as a snack, unfold, or basis for a wide range of dishes. Plus, this hummus is vegan and gluten-free.
- ½ medium butternut squash with peel (about 1 pound)
- 2 tablespoons water
- 2 tablespoons additional virgin olive oil, divided
- ¼ cup recent sage leaves, complete
- ¼ teaspoon salt (non-obligatory)
- ¼ teaspoon black pepper (non-obligatory)
- 1 cup canned or cooked chickpeas, drained
- 2 garlic cloves, peeled
- ½ teaspoon turmeric
- ¼ teaspoon nutmeg
- 1 teaspoon brown sugar (non-obligatory)
- 2 tablespoons tahini
- ½ lemon, juiced
Garnish:
- 1 teaspoon additional virgin olive oil (non-obligatory)
- 1 tablespoon pomegranate arils
- Pinch massive sea salt crystals (non-obligatory)
- Pinch cracked black pepper
- Preheat oven to 375 F.
- Scoop out the seeds from the butternut squash half and place it, cavity going through up, in a small baking dish stuffed with 2 tablespoons water. Drizzle with 1 teaspoon olive oil, and sprinkle with salt (non-obligatory) and black pepper. Place the dish within the oven and roast till very tender (about 25-Half-hour).
- Whereas the squash is roasting, place recent sage leaves in a layer in a small baking dish and drizzle with 1 teaspoon olive oil. Place within the oven and roast till the sage leaves are crisp (about 10 minutes). Take away from the oven and put aside.
- When the butternut squash is tender, scoop the flesh from the peel and place it within the container of a meals processor or massive blender. (Permit squash to chill barely with a purpose to deal with it.)
- Add chickpeas, garlic, turmeric, nutmeg, and brown sugar (non-obligatory) and mix nicely. Add tahini and lemon juice, and proceed to mix. Add remaining 1 tablespoon + 1 teaspoon olive oil, a bit at a time, whereas mixing to make a clean, creamy texture.
- Switch butternut squash hummus to a serving dish.
- Prime with olive oil (non-obligatory), sage leaves, pomegranate arils, sea salt crystals (non-obligatory), and cracked black pepper, if desired.
- Serve instantly. Makes 8 servings (about ¼ cup every). Retailer leftovers in an hermetic container for as much as 5 days.
Notes
Use about 1 pound complete butternut squash with peel (½ of a medium butternut squash) for this recipe. You possibly can substitute one other sort of squash, corresponding to acorn, turban, or carnival for this recipe.
- Prep Time: 12 minutes
- Prepare dinner Time: Half-hour
- Class: Facet Dish
- Delicacies: American, Mediterranean
Vitamin
- Serving Measurement: 1 serving
- Energy: 62
- Sugar: 2 g
- Sodium: 6 mg
- Fats: 3 g
- Saturated Fats: 0 g
- Carbohydrates: 5 g
- Fiber: 2 g
- Protein: 3 g
Key phrases: hummus, roasted butternut squash, is hummus gluten free, is hummus vegan
For extra plant-based hummus recipes, try a few of my favorites:
Beet White Bean Hummus
Tomato Pesto Hummus
Hummus with Inexperienced Peas
Cranberry Jalapeno Hummus
BEST Basic Hummus
Chickpea Solar-Dried Tomato Basil Hummus
Pistachio Hummus
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