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Dips, spreads & salsas

Butternut Squash Hummus
If using pre-cut squash, available in the produce department, you'll need 3 cups or about 1 1/2 containers.
1 (2-lb.) butternut squash, peeled, seeded, and cut into 1/2" cubes
1/4 cup olive oil, divided, plus more for serving
Salt and pepper
3/4 cup drained and rinsed chickpeas
1/4 cup tahini
3 Tbsp. lemon juice
2 Tbsp. water, plus more as needed
1 garlic clove
1/2 tsp. ground cumin
Smoked paprika, for serving
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Butternut Squash Hummus

Butternut Squash Hummus

Butternut Squash Hummus
Two Stars Guiding Stars
  • Servings:Makes 3 cups
  • Prep Time:15 minutes
  • Cook Time:20 minutes
1. Center a rack in oven and heat to 400 degrees.
2. Place squash on a parchment- or foil-lined baking sheet and toss with 2 tablespoons olive oil, then season with salt and pepper. Bake until very tender, 15 to 20 minutes, stirring halfway through.
3. Let squash cool 5 minutes on baking sheet, then transfer to a food processor along with chickpeas, tahini, lemon juice, remaining 2 tablespoons olive oil, the water, garlic, cumin, and 1 teaspoon salt; process until mostly smooth, adding a bit more water as needed to reach desired consistency.
4. Transfer hummus to a bowl, then drizzle with more olive oil and sprinkle lightly with smoked paprika before serving.
Source: Hannaford fresh Magazine, October - November 2021