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
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