Roasted Garlic Butternut Hummus

Roasted Garlic Butternut Hummus: A Cozy Fall-Inspired Dip

Looking to bring some autumn flavors to your appetizer spread? This Roasted Garlic Butternut Hummus is the perfect seasonal twist on classic hummus! Packed with creamy butternut squash, roasted garlic, and warm spices, this hummus is topped with a festive array of pomegranate arils and candied pumpkin seeds. It’s a cozy, comforting, and healthy dip that’s ideal for holiday gatherings or an indulgent snack at home.

Recipe Details

Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes
Servings: 8
Calories: ~140 kcal per serving

Ingredients

For the Hummus:

  • 1 small butternut squash (about 2 3/4 pounds), cut into 1/2” cubes
  • 1 bulb garlic, cloves peeled
  • 1/4 cup olive oil, divided
  • 2 teaspoons ground cumin, divided
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon freshly ground black pepper
  • 2 teaspoons smoked paprika
  • 1/4 cup freshly squeezed lemon juice
  • 2 tablespoons tahini
  • Sea salt, to taste

For the Toppings:

  • 1 cup roasted butternut cubes, reserved from above
  • 2 cups pomegranate arils
  • Drizzle of olive oil
  • 1/2 cup candied pumpkin seeds

Instructions

  1. Preheat the Oven:
    Preheat your oven to 450ºF (230°C) and line two baking sheets with parchment paper.
  2. Roast the Butternut and Garlic:
    • Spread the butternut squash cubes evenly across the baking sheets, adding the garlic cloves to one of the pans.
    • Drizzle each pan with 1 tablespoon olive oil and sprinkle 1/2 teaspoon cumin, sea salt, and black pepper.
    • Toss the squash and garlic to coat evenly.
  3. Bake Until Golden:
    Roast the squash for about 35 minutes, stirring twice to ensure even cooking. Check the garlic after 7-15 minutes and remove it once it’s golden and softened. The squash should be tender and caramelized by the end.
  4. Blend the Hummus:
    Allow the roasted squash and garlic to cool to room temperature. Reserve 1 cup of the roasted squash cubes for topping, then add the remaining squash and garlic to a food processor. Add the remaining 2 tablespoons of olive oil, 1 teaspoon cumin, smoked paprika, lemon juice, and tahini. Blend until smooth, scraping down the sides as needed. Adjust salt and seasoning to taste.
  5. Serve and Garnish:
    Transfer the hummus to a wide, shallow serving dish. Top with the reserved roasted butternut cubes, pomegranate arils, and candied pumpkin seeds. Drizzle with additional olive oil if desired.
  6. Serve and Enjoy:
    Serve with fresh veggies, pita chips, or crackers for dipping. This hummus is best enjoyed warm or at room temperature!

Tips for the Best Roasted Garlic Butternut Hummus

  • Perfectly Roasted Garlic: Keep an eye on the garlic as it roasts, removing it from the oven once it’s golden and soft. This prevents it from over-roasting and keeps the flavors rich and mellow.
  • Season to Taste: Taste the hummus before serving and adjust the lemon juice, salt, or spices to your preference.
  • Get Creative with Toppings: If you don’t have pomegranate arils, try topping with cranberries or a sprinkle of pumpkin pie spice for added fall flavor.

Why You’ll Love This Recipe

Roasted Garlic Butternut Hummus is as beautiful as it is delicious, with its vibrant golden hue and colorful toppings. The smooth, creamy butternut base paired with warm spices, sweet pomegranate, and crunchy pumpkin seeds is a flavor experience you won’t want to miss. It’s a perfect appetizer for Thanksgiving, Friendsgiving, or any cozy gathering that calls for a seasonal twist on a classic dish.

Save This Recipe!

Make this Roasted Garlic Butternut Hummus a staple in your fall recipe rotation. It’s quick to prepare, full of flavor, and guaranteed to impress your guests. Enjoy the rich, comforting taste of this unique hummus, and watch it become a favorite for every fall occasion!

Print
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Roasted Garlic Butternut Hummus


  • Author: Dulcia
  • Total Time: 55 minutes
  • Yield: 8 1x

Description

This Roasted Garlic Butternut Hummus is a cozy twist on classic hummus, blending the sweet, nutty flavor of roasted butternut squash with the warmth of garlic and smoked paprika. Finished with vibrant pomegranate arils and crunchy candied pumpkin seeds, each bite offers a delightful balance of creamy and crisp textures, as well as sweet and savory notes. The smoky undertones from cumin and paprika make this hummus a standout for fall gatherings.


Ingredients

Scale

For the Hummus:
1 small butternut squash (about 2 3/4 pounds), cut into 1/2” cubes
1 bulb garlic, cloves peeled
1/4 cup olive oil, divided
2 teaspoons ground cumin, divided
1/2 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
2 teaspoons smoked paprika
1/4 cup freshly squeezed lemon juice
2 tablespoons tahini
Sea salt, to taste
For the Toppings:
1 cup roasted butternut cubes, reserved from above
2 cups pomegranate arils
Drizzle of olive oil
1/2 cup candied pumpkin seeds


Instructions

Preheat Oven: Preheat the oven to 450ºF (230°C) and line two baking sheets with parchment paper.
Roast Butternut and Garlic: Spread the butternut squash cubes evenly across the baking sheets. Add the garlic cloves to one of the pans, then drizzle 1 tablespoon olive oil on each pan. Sprinkle 1/2 teaspoon cumin over each pan, and season with sea salt and pepper. Toss the squash and garlic to coat.
Bake Until Golden: Roast the squash for about 35 minutes, stirring twice, until golden brown and tender. Check the garlic after 7-15 minutes, removing it once golden and softened.
Blend Hummus: Allow the squash and garlic to cool to room temperature. Reserve 1 cup of the roasted squash for topping, then add the remaining squash and garlic to a food processor. Add the remaining 2 tablespoons of olive oil, 1 teaspoon cumin, smoked paprika, lemon juice, and tahini. Blend until smooth, scraping down the sides as needed. Adjust seasoning to taste.
Serve and Garnish: Spread the hummus into a wide, shallow serving dish. Top with reserved butternut cubes, pomegranate arils, and candied pumpkin seeds. Drizzle with additional olive oil if desired.
Serve: Enjoy with fresh veggies, pita chips, or crackers.

  • Prep Time: 20 minutes
  • Cook Time: 35 minutes

Nutrition

  • Calories: 140
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