Butternut Squash Hummus with Spiced Pepitas

Butternut Squash Hummus with Spiced Pepitas cover

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Butternut Squash Hummus with Spiced Pepitas

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Ingredients

Warning0 allergens identified

Butternut Squash Hummus with Spiced Pepitas

For the Hummus

3 tablespoons extra virgin olive oildivided

1 cup butternut squashcubed, cut into 1" cubes*

15 ounces chickpeasrinsed and drained

2 tablespoons tahini

2 tablespoons fresh lemon juice

1 tbsp pure maple syrup

2 cloves garlic

½ tsp smoked paprika

⅛ tsp cayenne pepper

¼ tsp kosher salt

1 tbsp wateroptional

¼ cup pomegranate arilsfor garnish (optional)

For the Pepitas

1 tbsp extra virgin olive oil

1 tbsp maple syrup

1 tsp smoked paprika

½ tsp ground cumin

¼ tsp cayenne pepper

¼ tsp salt

1 cup raw pepitas

Instructions

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Roast the butternut squash:

Preheat the oven to 375 degrees. Adjust the oven racks to the upper and lower thirds of the oven.

Place the butternut squash on a rimmed baking sheet. Toss with the olive oil and a pinch of salt and pepper and roast in the lower third of the oven in an even layer for 25-35 minutes until tender. Remove from heat and set aside to cool slightly.

Roast the pepitas:

While the butternut squash roasts, place the pepitas on a parchment lined baking sheet. Toss with the olive oil, maple syrup, spices, and salt and roast in the upper third of the oven for 8-10 minutes or until golden and crispy. Remove from heat and cool.

Prepare the hummus:

Place the cooled butternut squash, chickpeas, tahini, lemon juice, maple syrup, garlic, smoked paprika, cayenne, pepper, and salt in the bowl of a food processor and pulse until coarsely chopped.

With the processor running, add the olive oil through the feed tube and process until smooth. Add 1-2 tablespoons of water to thin out the hummus if desired.

Serve topped with the pepitas, and garnish with pomegranate and chopped cilantro or parsley if desired. Enjoy!

Nutrition

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Tips & Tricks (5)

Roast Butternut Squash for Deeper Flavor 🎃
Roast the butternut squash at 425°F until caramelized instead of steaming it, which concentrates its natural sweetness and adds complexity to your hummus base.
Toast Pepitas Before Seasoning 🌰
Lightly toast the raw pepitas in a dry pan for 2-3 minutes before coating with spices to enhance their nutty flavor and ensure they stay crispy longer after coating.
Chill Your Food Processor Bowl ❄️
Place your food processor bowl in the freezer for 10 minutes before blending to keep the mixture cool, which prevents the tahini from breaking and ensures ultra-creamy, silky hummus.
Balance Sweetness with Acid 🍋
Add lemon juice gradually while tasting, as it not only brightens the sweet squash but also prevents the hummus from becoming cloying and enhances the smoky paprika notes.
Save Pomegranate Arils for Last 💎
Add pomegranate arils only immediately before serving to preserve their jewel-like appearance and burst of tartness, preventing them from bleeding into the hummus and losing their visual impact.