Butternut Squash Hummus

Votes: 1

Time: 1 hour 25 minutes
Complexity: easily
Servings: 8

Nutritional value per serving:

Calories 356, total fat 13 G., saturated fats 2 G., proteins 15 G., carbohydrates 49 G., fiber 9 G., cholesterol 2 mg, sodium 407 mg, sugar 8 G.

Try this autumnal hummus variation, which combines chickpeas with sweet roasted butternut squash, tangy sauce, and Greek yogurt. The dip is smooth, velvety, and rich in flavor, sure to please everyone. Before blending the roasted butternut squash, be sure to set aside a few chunks for garnish.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

600 g butternut squash, peeled and cut into 2.5 cm cubes.
3 tablespoons of high-quality olive oil
1 teaspoon ground cinnamon
Coarse salt and freshly ground black pepper
1 can (425g) of canned chickpeas, drain the liquid into a separate container
0.5 cup plain Greek yogurt made from whole milk
1/4 cup tahini (sesame paste)
1/3 cup freshly squeezed lemon juice (2 lemons)
4 tsp. crushed garlic (4 cloves)
1 tsp. sriracha sauce
Category A maple syrup, for serving
Toasted pita, for serving

Ingredient Substitution Suggestions

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Recipes with similar ingredients: butternut squash, hummus, tahini, lemon juice, Sriracha sauce, chickpeas, cinnamon, pita, yogurt

Cooking the dish according to the recipe:

Preheat oven to 200°C. Place the pumpkin pieces on a baking sheet and drizzle with olive oil. Sprinkle with cinnamon, 2 teaspoons of salt, and 1 teaspoon of pepper. Mix with your hands and spread into a single layer. Bake for 25 minutes, until tender, and let cool for 15 minutes.
Set aside 1/4 cup of pumpkin for serving and transfer the rest to a food processor. Add the chickpeas, yogurt, tahini, lemon juice, garlic, Sriracha sauce, 1 tablespoon salt, and 1 teaspoon pepper and process until coarsely blended but not pureed.

Add 1/4 cup of the reserved chickpea liquid and pulse a few times until smooth. If the hummus is too thick, add more liquid, a few spoons at a time.Taste, transfer to a serving bowl, garnish with the remaining pumpkin pieces, drizzle with maple syrup if desired, and serve with toasted pita.

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