How to make butternut squash hummus without being too basic? You know what I mean by basic, right? Pumpkin spice latte, ugg boots, black leggings, Northface vest? No pumpkin spice here snitches! Or Tahini which is critical for hummus. I ran out. So I went flavor forward to make up for the loss. This hummus is still creamy and packed full of umami. So roll up your sleeves, grab your favorite dippy snacks and let’s churn this motha out!
1 c. – Butternut Squash: peeled, cleaned, cubed and roasted *Reserve a few cubes for garnish*
1 can - Chickpeas: drained, rinse, reserve liquid
¼ c. – Caramelized Onions
1 tsp. – Minced Garlic
3 Tbsp. – Lime Juice
¼ c. + 1Tbsp – Olive Oil: Reserve 1 Ttbsp for garnish
¼ c. – Reserved Chickpea Liquid
1 tsp. - Sambal
½ tsp. – Trader Joe’s Umami Paste
½ tsp. – Ground Cumin
⅛ tsp. – Smoked Paprika
S&P - To Taste
Note: For tips on roasting vegetables, click here.
Add all of the ingredients listed above to a food processor. Puree to desired consistency. I like mine relatively smooth but you can make yours as chunky as you like. Season to taste with salt and pepper. Garnish with squash cubes and drizzle of olive oil. Grab your dippy snacks and get to noshing! Enjoy!