Start by gathering all your ingredients. You’ll need your chickpeas, butternut squash, tahini, and the rest. Prepping your workspace makes the process smoother and more enjoyable. Trust me, it’s worth it!
Next, if you haven’t done so already, roast your butternut squash. Simply cut it into cubes, toss with a bit of olive oil, and roast in a preheated oven at 400 degrees Fahrenheit for about 20 minutes. You’ll know it’s done when it’s soft and slightly caramelized, bringing out its sweetness.
Once your butternut squash is roasted and cooled, it’s time to combine everything. Place the chickpeas, roasted butternut squash, tahini, and lemon juice into your food processor. I love the vibrant colors at this stage, and the aroma is delightful!
Blend the mixture on high speed. It should start to come together nicely. If it seems too thick, don’t hesitate to add water gradually until you reach your desired consistency. I usually aim for a light and fluffy texture, which is perfect for dipping.
Check the seasoning. Once blended, taste your hummus and adjust the salt or add more cumin if you prefer a stronger flavor. This step is crucial; it’s all about finding that perfect balance that suits your palate.
Once you're satisfied with the flavor and texture, transfer the hummus into a serving bowl. Look at that beautiful color! I love to sprinkle a bit of olive oil on top and maybe even a pinch of paprika for an added touch of flavor and presentation.
Now comes the fun part—serving! Pair the Easy Butternut Squash Hummus with fresh veggies, crackers, or toast. It’s a versatile dip that suits any occasion. I often set it out as an appetizer for gatherings, and it never fails to impress.
Store any leftovers in an airtight container in the refrigerator. You can enjoy this hummus for up to five days, making it a fantastic meal prep option!
Lastly, don’t forget to savor your creation! Each bite is a moment to relish the flavors and enjoy the fruits of your labor.
