| Level: | Easy |
| Total: | 1 hr 25 min |
| Active: | 20 min |
| Yield: | 6 to 8 servings |
| Level: | Easy |
| Total: | 1 hr 25 min |
| Active: | 20 min |
| Yield: | 6 to 8 servings |
Ingredients
- 1 medium butternut squash, peeled and cut into chunks (about 4 cups chopped), seeds cleaned and reserved
- 1 cup olive oil, plus more for drizzling
- Kosher salt and ground black pepper
- 4 cloves garlic
- One 15-ounce can chickpeas, drained
- 1/3 cup lemon juice
- 2 tablespoons tahini
- Eight 12-inch spinach tortillas
Instructions
- Preheat the oven to 425 degrees F. Line 2 baking sheets with parchment.
- Toss the butternut squash with 2 tablespoons of the olive oil and some salt and pepper. Transfer to one of the prepared baking sheets and roast until golden brown, 35 to 45 minutes. During the last 5 to 10 minutes of the squash roasting, add the cleaned squash seeds to the other prepared baking sheet and toss with 2 tablespoons olive oil and a large pinch of salt. Roast until puffed and brown, 5 to 10 minutes. Let the squash cool slightly.
- Put the garlic in a food processor and process to break it up a little. Add the squash, chickpeas, lemon juice, tahini and some salt and pepper and puree until smooth. With the processor running, slowly drizzle in the remaining 3/4 cup olive oil to incorporate. Taste for seasoning, adding more salt and pepper if desired.
- Lower the oven temperature to 350 degrees F. Line a baking sheet with parchment.
- Cut the tortillas into scary shapes with Halloween cookie cutters (you may need to stack the tortillas to press the cutters through) and transfer to the prepared baking sheet. Bake until crispy, 12 to 16 minutes.
- Top the hummus with a drizzle of olive oil and the roasted squash seeds. Serve with the scary tortilla chips.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 421 |
| Total Fat | 31 g |
| Saturated Fat | 4 g |
| Carbohydrates | 32 g |
| Dietary Fiber | 7 g |
| Sugar | 4 g |
| Protein | 7 g |
| Cholesterol | 0 mg |
| Sodium | 425 mg |
| Serving Size | 1 of 8 servings |
| Calories | 421 |
| Total Fat | 31 g |
| Saturated Fat | 4 g |
| Carbohydrates | 32 g |
| Dietary Fiber | 7 g |
| Sugar | 4 g |
| Protein | 7 g |
| Cholesterol | 0 mg |
| Sodium | 425 mg |
Reviews
My new favorite hummus recipe! Followed the recipe except I roasted the garlic and added some chile lime adobo seasoning. I’m not a fan of the raw garlic. Topped it with some EVOO, sprinkles of the adobo seasoning and roasted seeds. So creamy sweet and yummy!
My family totally ate the whole batch. Loved it! It is a keeper.
This Butternut Hummus is awesome. Warm or cold.
Delicious
So yummy! I made for a party and everyone loved it!!! I am making it again for Thanksgiving.
Not my or my families favorite. To sweet.
This was the most disgusting hummus I have ever tasted! I am SO incredibly disappointed. A total waste of my butternut squash! :'(
Wow! This is crazy good.
Absolutely Delicious!!!!
Best hummus I’ve ever made. Love the addition of the roasted butternut squash.