Go Back
–+ servings
butternut squash hummus in blue and white ceramic bowl

Butternut squash hummus

Looking for a delicious dip that’s packed full of protein and vegetables? Why not give this creamy roasted butternut squash hummus a try. You won’t regret it.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Course Side Dish
Cuisine Middle Eastern
Servings 4
Calories 361 kcal

Equipment

Ingredients
  

For the roasted butternut squash

  • 1 tablespoon olive oil
  • 400 g butternut squash peeled and chopped

For the hummus

  • 400 g tin of chickpeas drained and rinsed
  • 60 g tahini
  • 1 tablespoon olive oil
  • Sea salt to taste
  • 2-3 tablespoons cold water

Instructions
 

For the roasted butternut squash

  • Pre-heat the oven to 180°C (fan)/200°C/gas mark 6.
  • Place 400g chopped butternut squash into a roasting tin and drizzle with olive oil.
  • Mix well.
  • Place in the preheated oven and roast for 40 minutes, stirring halfway, or until soft.
  • Remove and allow to cool.

To make the butternut hummus

  • Place the rinsed chickpeas into the food processor with the roasted butternut squash, 60g tahini and 1 tablespoon olive oil. Process until well combined, stopping occasionally to scrape the sides down.
  • Add cold water, a little at a time, and continue to process until you have the consistency you like.
  • Season to taste with sea salt.

Notes

Nutritional information is approximate and is intended as a guide only. 

Nutrition

Calories: 361kcalCarbohydrates: 42gProtein: 12gFat: 18gSaturated Fat: 2gPolyunsaturated Fat: 5gMonounsaturated Fat: 9gSodium: 17mgPotassium: 712mgFiber: 10gSugar: 7gVitamin A: 10667IUVitamin C: 23mgCalcium: 118mgIron: 4mg
Keyword butternut squash hummus
Tried this recipe?Let us know how it was!