Ina Garten Butternut Squash Hummus

Ina Garten butternut squash hummus is a creamy, coarse dip with roasted squash, chickpeas and tahini that comes together in 55 minutes. This make-ahead fall appetizer fits Thanksgiving, game day and holiday parties, and it keeps well in the fridge for up to 3 days.

Roast the squash until it is fully tender, because that is where all the sweetness comes from. Pull it out early and the hummus tastes flat and slightly raw next to the lemon and garlic.

Ina Garten took her inspiration from Yotam Ottolenghi, whose London shops and cookbooks she loves, and then added her own touches. She roasts the squash with cinnamon and saves some cubes to pile on top, so every scoop gets a sweet, caramelized bite.

Source: Cooking for Jeffrey (2016)

Ina Garten Butternut Squash Hummus

0.0 from 0 votes

Course: AppetizerCuisine: American, Middle EasternDifficulty: Easy

Servings

6

servings

Prep time

15

minutes

Cooking time

25

minutes

Calories

210

kcal

Roasted squash and chickpeas are pulsed until coarse rather than smooth, so the dip stays hearty and scoopable. A cinnamon-spiced squash topping and a drizzle of maple syrup finish each bowl.

Ingredients

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

• 3 tablespoons good olive oil
  

• 1 teaspoon ground cinnamon
  

• Kosher salt and freshly ground black pepper
  

• 1 (15.5-ounce) can chickpeas (2 cups), drained with liquid reserved
  

• 1/2 cup plain whole-milk Greek yogurt
  

• 1/4 cup tahini (sesame paste)
  

• 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, for serving (see note)
  

Directions

• Preheat the oven: Preheat the oven to 400°F. That gives it time to come fully up to temperature while you cut the squash.
• Roast the squash: Spread 1 1/4 pounds diced butternut squash on a sheet pan and drizzle with 3 tablespoons olive oil. Sprinkle with 1 teaspoon cinnamon, 2 teaspoons salt and 1 teaspoon pepper, then toss with your hands. Roast in one layer for 25 minutes until tender, then let it cool for 15 minutes.
• Save the garnish: Set aside 1/4 cup of the roasted squash for the top. The rest goes into the bowl of a food processor fitted with the steel blade.
• Add the hummus ingredients: Add 1 can chickpeas, 1/2 cup Greek yogurt, 1/4 cup tahini, 1/3 cup lemon juice, 4 teaspoons minced garlic and 1 teaspoon Sriracha. Season with 1 tablespoon salt and 1 teaspoon pepper, then pulse until coarsely processed but not pureed.
• Loosen the hummus: Add 1/4 cup of the reserved chickpea liquid and pulse a few times to combine. If it still feels too thick, add more liquid a few tablespoons at a time.
• Season and serve: Taste for seasoning, then transfer the hummus to a serving bowl. Top with the reserved squash, drizzle with maple syrup if you like, and serve at room temperature with toasted pita.
• Toast the pita: Cut each pita bread in 6 pieces and brush them with olive oil. Bake until nicely browned, then toast them just before serving so they stay crisp.

Tools for this recipe

• Nordic Ware half sheet pan, Cuisinart 14-cup food processor, OXO silicone pastry brush, Butternut Mountain Farm pure Vermont maple syrup, 32 oz. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I make butternut squash hummus ahead of time?

Yes, it is even better made ahead. Cover it and refrigerate for up to 3 days, then let it come to room temperature before serving.

What can I serve with it besides pita?

Toasted pita is the classic partner, and you can cut it into wedges and bake it yourself. Raw carrots, cucumber slices and sturdy crackers also hold up well to a thick dip like this.

What if my hummus is too thick?

Add more of the reserved chickpea liquid, a few tablespoons at a time, and pulse again. The canned liquid keeps the flavor of the hummus, which plain water would dilute.

Can I use a different squash?

Roasted sweet potato or kabocha squash would work in the same quantity, since both turn soft and sweet in the oven. I would still roast it until fully tender so the dip stays creamy.

Should I toast the pita ahead too?

I would toast it just before serving, because it stays crisper that way. The hummus is the part that gets better with time in the fridge.