Maple Roasted Butternut Squash Hummus

Just when you think you’ve tried every kind of hummus out there! This Maple Roasted Butternut Squash Hummus is filled with buttery, savory and sweet flavor and has a beautifully vibrant orange color that looks right at home on a holiday appetizer table.

Roasted Butternut Squash Hummus

Full disclosure: I am totally obsessed with this Maple Roasted Butternut Squash Hummus recipe. It’s just perfect for fall and actually super filling! It’s savory, sweet, salty, creamy…a little bit of everything. I start with a batch of my Maple Roasted Butternut Squash, and it’s honesty pretty tempting to stop there because that recipe is delicious! It’s best to make a double batch so you have some to put in salads or bowls and some to put in this hummus recipe. Trust me on this one! When you combine it with chickpeas, tahini, roasted garlic, and salt it just explodes with flavor. It is the perfect holiday dip!

Maple Roasted Butternut Squash Hummus

All About Butternut Squash

Butternut squash is loaded with nutritional benefits.  It is a good source of fiber, potassium and magnesium and an excellent source of vitamins A and C.  Butternut squash contains phytochemicals (natural plant chemicals) that support vision, heart and gastrointestinal health. It also boosts your immune system and lowers your risk of some cancers.

Maple Roasted Butternut Squash Hummus

Health Benefits of Garbanzo Beans

Sometimes called chickpeas (same thing!), garbanzo beans are a really amazing source of plant-based protein. Garbanzo beans are a pantry staple in my house. They are easy to work with, versatile, inexpensive and incredibly nutritious.  Garbanzo beans are considered a legume, which means they contains plant-based protein, fiber and complex carbohydrates.  They’re also an excellent source of folic acid, low in fat, and contain no cholesterol.

Butternut Squash Hummus with Pomegranates

How to Use Butternut Squash Hummus

It’s so much more than dip for your pita chips (although that’s delicious, too!). You can use hummus:

  • As a veggie dip
  • Spread on toast
  • On sandwiches or wraps
  • Drizzled over salads or bowls (I recommend thinning it out a bit if you want to use it this way!)

It offers incredible flavor and creamy texture. The possibilities are really endless!

Autumn Hummus Recipe

Butternut Squash Hummus Garnishes

You don’t have to garnish your hummus to enjoy it, but I really like having some toppings to add variety into every bite. Some of my favorite hummus toppings are:

  • Pomegranate arils
  • Microgreens
  • Fresh diced chives
  • Crumbled vegan feta cheese (my favorite brand is VioLife)

I love the juicy sweet (yet slightly tart) contrast of the crunchy pomegranate seeds overtop the savory maple roasted butternut squash hummus. The herby fresh chives and delicate leafy microgreens add to the texture and flavor mix. And the vegan feta cheese… well that just takes it over the top with mini speckles of extra creaminess. It all adds interest and texture and works together so well. And the colors are just so festive this time of year!

Butternut Squash Hummus Recipe

More Vegan and Gluten-Free Butternut Squash Recipes

Easy Instant Pot Vegan Butternut Squash Soup

Maple Roasted Butternut Squash and Apple Quinoa Salad

Maple Roasted Butternut Squash

One-Skillet Baked Butternut Squash Pasta with Sage

Need more holiday recipe inspiration? Find all my vegan and gluten-free holiday recipes HERE.

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Butternut Squash Hummus Recipe

Maple Roasted Butternut Squash Hummus


  • Author: Elaine Gordon
  • Prep Time: 10
  • Total Time: 10
  • Yield: 20 1x
  • Diet: Vegan

Description

Just when you think you’ve tried every kind of hummus out there!  This Maple Roasted Butternut Squash Hummus is filled with buttery, savory and sweet flavor and has a beautifully vibrant orange color that looks right at home on a holiday appetizer table.


Scale

Ingredients

Hummus

  • 1 batch Maple Roasted Butternut Squash, cooled to room temperature
  • 1, 15 ounce can garbanzo beans (1.5 cups), drained, rinsed
  • 1/4 cup runny tahini
  • 3/4 cup ice cold filtered water 
  • 3 cloves roasted garlic* (see notes)
  • 3/4 teaspoon salt

Garnish

  • 1/4 cup fresh pomegranate arils
  • 1/3 cup microgreens
  • sprinkle of freshly diced chives
  • sprinkle of crumbled vegan feta cheese (such as VioLife brand)

Instructions

  1. Add all ingredients to a 7-cup food processor and process until smooth and creamy.  Scrap down the sides with a mini spatula and process again briefly to incorporate. 
  2. Taste and adjust flavors as needed adding more tahini, salt or roasted garlic if desired. 
  3. If you want a thinner dip add more ice water (if you add a significant amount of water you might want to add a bit more salt as well).  
  4. Serve immediately or store in an airtight container in the refrigerator for up to five days.  
  5. Add garnishes just before serving and serve alongside pita chips, crispy socca, almond flour crackers, warm pita bread slices, superseed crackers, naan and/or raw veggies.

Notes

*To roast garlic: Preheat oven to 350 degrees Fahrenheit.  Slice the top off an entire head of garlic (about 1/4-inch so the garlic cloves are exposed).  Wrap the garlic bulb in foil (cut side up) and place in a small ramekin that is oven safe.  Drizzle generously with extra virgin olive oil (about 1/2 tablespoon).  Sprinkle generously with fine salt.  Cover in foil tightly so the garlic is not exposed. Place the ramekin in the oven for one hour. Remove and carefully unwrap the foil to allow the roasted garlic to cool to room temperature. Squeeze the garlic head to release the roasted garlic cloves. Discard the garlic skin.

Reserve the roasted garlic cloves for this hummus and other dishes. I usually roast a couple garlic bulbs at once and use in soups, dressings, pasta, sauces and mashed potatoes. You can see a 30 second video of how to roast garlic here.

  • Category: appetizer
  • Method: food processor

Keywords: butternut squash hummus

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