This hummus is amazing, and, this recipe may end up being an all-time favorite. (What else would I expect from Ina Garten?!) It does take a bit more time to make than traditional hummus recipes, but trust me, you will be happy you took the extra time to prepare this. There’s something so interesting (and addicting) about the butternut squash roasted with cinnamon, and then blended together with tahini and yes, even sriracha. Sweet, savory, and an ever so slight kick. The hardest part is figuring out what to eat it with, because this recipe makes A LOT of hummus! If you’re looking for something to bring for Thanksgiving, try this – we think it’s sure to be a hit (and even Vegan friendly).
Butternut Squash Hummus
adapted from Cooking for Jeffrey
serves 6-8 according to cookbook, but I think it’s more like 12-18
1 1/4 lb butternut squash, peeled and diced into 1-inch pieces
3 tbsp olive oil
1 tsp cinnamon
2 tsp kosher sea salt
1 tsp freshly ground pepper
1 15-oz can garbanzo beans, liquid reserved
1/4 cup tahini
1/2 cup non-dairy plain yogurt* (I used Forager brand)
1/3 cup freshly squeezed lemon juice (about 2 lemons)
5 cloves garlic, finely minced
3/4 – 1 tsp Sriracha (depending on preference)
Pure Grade A Maple Syrup, for serving
Preheat the oven to 400 degrees.
Toss the butternut squash with olive oil, salt, pepper and cinnamon. Toss with hands, and arrange in a single layer on a half sheet baking pan. Cook for 25 minutes, until tender. Let cool for 15 minutes.
In a food processor, fitted with a blade, add all ingredients except the liquid reserved from the garbanzo beans and the maple syrup. Once butternut squash is cooled, set aside 1/4 cup of the squash and add the rest to the food processor and pulse everything to combine. If you want it smoother (I like it this way), add the liquid reserved from the garbanzo beans in small increments until you reach your desired consistency. Be careful not to puree completely – it should have some texture.
Finish by putting hummus in a medium sized serving bowl. Top with reserved butternut squash and drizzle a little maple syrup if desired. It should last up to 3 days in the fridge.
*You could also use traditional dairy plain yogurt. The recipe calls for plain whole-milk Greek yogurt. I don’t eat dairy, so I subbed for an equitable vegan option. If using a vegan option, I like nut-based plain yogurts, and make sure they don’t include “carrageenan” in the ingredients – not only is it questionable in my research if it causes digestion problems, but I’ve also found with it, the texture of the yogurt can be off too. My favorite non-dairy plain yogurts to use in recipes are Kite Hill (almond yogurt) and Forager (cashew yogurt). I also don’t eat soy, so I’m not sure how soy yogurt would taste, though I’m sure as long as it’s plain, it could be easily substituted.