| Level: | Easy |
| Total: | 1 hr 5 min |
| Active: | 25 min |
| Yield: | 6 to 8 servings |
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
Instructions
- Preheat the oven to 400 degrees.
- Place the butternut squash on a sheet pan and drizzle with the olive oil. Sprinkle with the cinnamon, 2 teaspoons salt, and 1 teaspoon pepper. Toss with your hands and spread the squash out in one layer on the pan. Roast for 25 minutes, until tender, and set aside for 15 minutes to cool.
- Reserve 1/4 cup of squash for the garnish and transfer the rest to the bowl of a food processor fitted with the steel blade. Add the chickpeas, yogurt, tahini, lemon juice, garlic, Sriracha, 1 tablespoon salt, and 1 teaspoon pepper and pulse until coarsely processed but not pureed. Add 1/4 cup of the reserved chickpea liquid and pulse a few times to combine. If the hummus is too thick, add more liquid a few tablespoons at a time. Taste for seasonings, transfer to a serving bowl, garnish with the reserved butternut squash, drizzle with maple syrup, if desired, and serve at room temperature with toasted pita bread.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 356 |
| Total Fat | 13 g |
| Saturated Fat | 2 g |
| Carbohydrates | 49 g |
| Dietary Fiber | 9 g |
| Sugar | 9 g |
| Protein | 15 g |
| Cholesterol | 2 mg |
| Sodium | 407 mg |
Reviews
Hits all the flavor notes! So fun!
Since I’m a west coast girl… we use kosher salt… so I half it! for you east coast cooks using diamond salt.. you can stick to the recipe… table salt would be a no-no and very salty ❤️
Since I’m a west coast girl… we use kosher salt… so I half it! for you east coast cooks using diamond salt.. you can stick to the recipe… table salt would be a no-no and very salty ❤️
Way tooooo much salt in the roasting and then the food processor. Be careful with the amount of salt and pepper she recommends.
Otherwise a nice twist on hummas.
Otherwise a nice twist on hummas.
Loved this recipe. Added a little smoked paprika to the recipe. Tasted Great. Served with chipotle Leto pita chips. Yummy
This recipe is delicious! Since I was serving meat for dinner, I used non dairy yogurt which worked well. I substituted pomegranate molasses to drizzle on top as we had a middle eastern dinner and wanted to keep with the theme. Definitely a keeper!
I really liked the recipe but it was way too salty for me. I will try it again with less salt. Otherwise two thumbs up.
Fantastic. Thanks Ina. Made this for my girls Sunday afternoon luncheon and the toasted pita’s put it over the top! So easy and so worth it! For the main course I served food network’s butternut squash stuffed shells. A perfect fall afternoon lunch!
This hummus has different layer of flavors and I wasn’t sure if they all work well together when I first tasted it. (Especially an addition of sriracha was a bit overwhelming/strange!) I pour a bit of maple syrup and cinnamon to serve, and then when it was time to eat with my kids it was good! I think when it sits a bit flavors merry more.
This recipe is so not Ina’s style and interesting.
Delicious! Love the little kick to it. Adding the yogurt and butternut squash was a great way to increase the protein content and a vegetable serving to as basic hummus!
This was just delicious & a fun change of pace. Other then reducing the salt to 2 t. in Step 3, I made it as written, though I was somewhat skeptical about the maple syrup. I shouldn’t have doubted—the syrup was a very good addition–who knew???