For all the hummus lovers out there! Homemade hummus is so cheap and easy to make and with this Roasted Butternut Squash Hummus, you are getting a hidden vegetable portion too. The baked pita chips are the perfect thing to dip in it too.
If you have never made your own hummus before, then this is the one to start with. I know the phrase “best ever” is thrown around a lot, especially in the blogging world, but this is probably the best hummus I have ever had. It’s definitely the best hummus I have ever made.
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Why should you try it?
- Great alternative to traditional hummus
- Good way to use up leftover squash
- Easy to adapt with different flavours
- Good for dipping or even as a pasta sauce
Step by step
One: Put the butternut squash cubes and garlic cloves (not peeled) in to a roasting tin and drizzle over 1 tbsp of olive oil and some salt and pepper and mix well. Put in a preheated oven at 190°C/375°F/Gas 5 for 25 minutes.
Two: Add the cooked butternut squash to a food processor and squeeze the roasted garlic out of its skin and add to the food processor too.
Three: Put the remaining hummus ingredients in to the food processor and blend until smooth. It you want it a little chunky, don’t over process it. But we like our hummus super smooth.
Four: For the baked pita chips, slice the pita breads in half, so they become thin pita breads and then cut them in to triangles. Put the triangles on a baking tray, spray with oil and sprinkle with ras-el-hanout and then put in the preheated oven at 190°C/375°F/Gas 5 for 12 minutes until they have crisped up.
Roasted squash
Roasting butternut squash is the best way to use it in my opinion, and we all know that roasted garlic is incredible and really enhances the flavour. So, imagine both of those blended in to a creamy hummus. It’s such a great way to sneak some extra vegetables in to your diet, as well as adding some extra flavour and colour to your hummus.
While we're talking about them, have a look how to properly peel and cut a butternut squash.
Hummus without chickpeas
This hummus is a little bit different from traditional hummus, as it isn’t made with chickpeas (insert shocked face). We don’t want to offend any traditional hummus lovers out there, but as Dave is allergic to chickpeas (insert sad face) if he is going to be sharing my hummus (double sad face - I don’t like sharing hummus), then I make it with cannellini beans instead. It doesn’t change the flavour at all and the texture is still the same. So you can make hummus with whatever beans you have in your cupboard - this recipe will work exactly the same with a can of chickpeas.
Baked pita chips
Shall we talk about those pita chips? Now, we all know and love tortilla chips, but did you know you can do the same with a pita bread! It’s a great way to use up pita breads that have started to go a bit stale, and it’s something different to do with them too. Dipping these in to hummus makes a nice change from soft pita. You can add any kind of seasoning to them too, or just leave them plain and let the hummus flavour shine through.
Best hummus recipe
I seriously can’t stress enough just how good this hummus is. Hummus is a total weakness of mine and I’m pretty sure I would weigh 10lbs less if I didn’t eat it. But I would be 10 times sadder, so it’s really not worth the trade off. I used to say that our roasted carrot hummus was my favourite, but this overtook it and it’s in a different league. Don’t just take my word for it, why not make it yourself!
More butternut squash recipes
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Recipe card
Butternut Squash Hummus and Baked Pita Chips
Ingredients
Roasted Butternut Squash Hummus:
- 1 Small butternut squash, peeled and chopped (About 220g when cubed)
- 1 400g can cannellini beans, only half drain it as adding some of the liquid to the food processor makes it creamier
- 4 Garlic cloves
- 2 tbsp Tahini
- 3 tbsp Olive oil
- 1 pinch Sea salt and black pepper
- 1 handful Fresh coriander
- 2 tbsp Ras-el-hanout
- 1 Lemon (juice only)
Pita Chips:
- 1 Pita bread per person
- Spray oil
- Ras-el-hanout
Instructions
Roasted Butternut Squash Hummus:
- Put the butternut squash cubes and garlic cloves (not peeled) in to a roasting tin and drizzle over 1 tbsp of olive oil and some salt and pepper and mix well. Put in a preheated oven at 190C for 25 minutes.
- Add the cooked butternut squash to a food processor and squeeze the roasted garlic out of its skin and add to the food processor too.
- Put the remaining hummus ingredients in to the food processor and blend until smooth. It you want it a little chunky, don’t over process it. But we like our hummus super smooth.
Pita Chips:
- For the baked pita chips, slice the pita breads in half, so they become thin pita breads and then cut them in to triangles. Put the triangles on a baking tray, spray with oil and sprinkle with ras-el-hanout and then put in the preheated oven at 190c for 12 minutes until they have crisped up.
thewimpyvegetarian
This hummus looks amazing. I love butternut squash, and love the combination of flavors you'd mixed into this hummus. Pinning to make this!!
chichi
I have never thought about butternut hummus but it looks delicious, can't wait to make it and sure will add lots of garlic!
Christine @ Happy Veggie Kitchen
How gorgeous is this!! Your photography is beautiful and this looks like the perfect recipe for my toddler who has so far resisted hummus - I think the addition of roasted squash will make it a winner.
Debbie
Oh I love all kinds of hummus do this is going on my to make list.
Diego Lopes
This recipe reminds me a bit of fall, maybe it's the butternut, but still, it looks delicious! Can't wait to try it =)
Kara
What a lovely idea to have Pitta chips with Hummus. I sounds delicious