This Roasted Butternut Squash Hummus is a cozy fall-inspired dip infused with rosemary & caramelized garlic! The perfect vegan & gluten-free appetizer.
Olive Oil, for drizzling
1 cup (160 g) peeled and cubed butternut squash (about ½ small squash)
1 head of garlic
1/2 tablespoon rosemary, fine mince
1/2 teaspoon salt, plus more to taste
Black pepper, to taste
2 cups (235 g) chickpeas, drained and rinsed(about 1 can)
Juice of 1 lemon (1-2 tablespoons)
1/3 cup (80 g) tahini
1/2–3/4 cup (120-180 mL) ice cold* water
Prep: Pre-heat the oven to 400F and set a small baking tray aside. Cut the top 1/2” off of the head of garlic to expose most of the cloves. Place the garlic head in the center of a sheet of aluminum foil, drizzle with olive oil, then seal well.
Roast: Add the butternut squash to the baking tray and toss with rosemary, a pinch of salt, pepper, and a drizzle of olive oil. Add the foil-wrapped garlic to the baking sheet and bake on the top rack of the oven for 30-35 minutes, or until the squash is tender and golden on the edges. Unwrap the garlic head and let cool slightly.
Blend: add the chickpeas, roasted squash, lemon juice, and 1/2 teaspoon salt to the food processor. “Squeeze” the base of the garlic head to pop out the roasted garlic cloves into the food processor as well. Pulse well, until a slightly coarse texture forms.
Make it Creamy: Add the tahini to the food processor, then re-seal and process. Slowly pour 1/4 cup of ice cold water into the mixture as the food processor runs; the chilly water reacts with the tahini to create a fluffy texture. Process for 5 minutes (yes – 5 minutes) to get a smooth and creamy texture. If the mixture looks too thick while processing, add in more water in 1 tablespoon increments. Season with additional salt and pepper to taste, if desired.
Serve: transfer the hummus to a bowl and serve as desired. I like to drizzle the top of mine with more olive oil and some rosemary. Leftovers will keep in the fridge for up to 7 days, and will slightly thicken overnight.
Make-Ahead: the butternut squash and garlic can be roasted up to 3 days ahead of time!
Substitutions: you can use canned white beans instead of chickpeas for a slightly creamier dip.
Oil-Free: for a slightly different flavor, steam the butternut squash for 10-15 minutes (or until fork-tender) and use 1-3 cloves of raw garlic instead