Butternut Squash Hummus

It's Superbowl Sunday and we all know what that means: it's time to get your dip on! Now, most Superbowl parties have a variety of dips that are sinfully delicious, using copious amounts of cheese, mayo, and meat. Don't get me wrong, I do love all of those, but this time around I'm opting for a healthier option: Ina Garten's Butternut Squash Hummus. It's been on my go-to list for a long time!

I've always liked butternut squash, but I fell head over heels in love with it when I made Ina'a Butternut Squash and Ricotta Bruschettas. That recipe is so good it has me craving butternut squash on the regular, so I figured this recipe for Butternut Squash Hummus would be a good way to satiate that craving.

I love traditional hummus of any variety, but this is definitely NOT your traditional hummus! This recipe gets it's roots from a Yotam Ottolenghi recipe and if you're familiar with Ottolenghi's recipes than you know that he is known for building complex flavors and textures. This recipe definitely tastes like an Ottolenghi recipe, which is always a good thing.

I think the first thing worth noting is that this hummus does not taste of chickpeas, or beans, in any way. There is an entire can of chickpeas in the recipe, and it does help to lend a creamy texture, but it's the butternut squash that is the heart of the dish. The complex flavors come in with the variety of ingredients Ina uses to flavor this hummus. For example, the Greek yogurt gives the dip a bit of tang, the small amount of Sriracha provides a surprising amount of heat, the tahini and the toasted squash seeds lend a nutty flavor, and the drizzle of maple syrup adds a touch of sweetness. All in all you've got a sweet, spicy, savory, nutty, creamy and crunchy delight of a dip!

I am absolutely crazy for this dip! I love the gorgeous orange color, all the fun toppings, and the complex flavors. I find myself strangely addicted to it! This is one of those recipes that is even better the day after once all the flavors have had a chance to meld. I'm really looking forward to enjoying this for lunch throughout the week. I would definitely make this again!

Butternut Squash Hummus

Adapted from Cooking For Jeffrey

by Ina Garten

Serves 6-8

1-1/4 pounds butternut squash, peeled and 1-inch-diced

3 tablespoons olive oil

1 teaspoon cinnamon*

salt and pepper, to taste

1 (15.5 oz) can chickpeas, drained with liquid reserved

1/2 cup plain Greek yogurt

1/4 cup tahini

1/3 cup freshly squeezed lemon juice (2 lemons)

4 teaspoons

minced garlic (4 cloves)

1 teaspoon Sriracha

Pure Grade A maple syrup, for serving (optional)

Toasted pita bread, or pita chips, for serving
Toasted butternut squash seeds, for garnish

Notes: I opted to leave out the cinnamon in this recipe. I like cinnamon in sweet dishes, but prefer to omit it from savory dishes. I tossed the butternut squash seeds with a touch of olive oil, salt, and pepper and roasted them at 400F for about 10 minutes.

 Preheat the oven to 400F. Place the butternut squash on a sheet pan and drizzle with the olive oil. Sprinkle with the cinnamon, 2 teaspoons salt, and 1 teaspoon pepper.Toss with your hands and spread the squash out in one layer on the pan. Roast for 25 minutes, until tender, and set aside for 15 minutes to cool.  

Reserve 1/3 cup of squash for the garnish and transfer the rest to the bowl of a food processor fitted with a steel blade.  Add the chickpeas, yogurt, tahini, lemon juice, garlic, Sriracha, 1 tablespoon salt, and 1 teaspoon pepper and pulse until coarsely processed but not pureed. Add 1/4 cup of the reserved chickpea liquid and pulse a few times to combine. If the hummus is too thick, add more liquid a few tablespoons at a time. Taste for seasonings, transfer to a serving bowl, garnish with the reserved butternut squash, toasted butternut squash seeds, if using, and drizzle with maple syrup, if desired, and serve at room temperature with toasted pita bread or pita chips.