Perfectly Smooth Winter Squash Hummus
This hummus recipe is super unique because it uses winter squash instead of chickpeas. It’s perfect for the dead of winter when you’re running out of ways to utilize squash, and you still have a few weeks before spring is here.
Winter Squash Hummus
The one super helpful tip for nailing this recipe and getting your hummus nice and smooth, is to blend the squash while it's still hot. This will help you achieve that velvety smooth texture you're looking for.
Equipment
- 1 Food Processor
- 1 Blender
Ingredients
- 2 Cloves Garlic (13 grams)
- 1/3 C Lemon Juice (50 grams)
- 3/4 C Tahini (160 grams)
- 1/3+1/2 C Water (50+113 grams)
- 4 C Winter Squash (48 ounces)
- To Taste Salt
- 3 Tbsp Olive Oil For Garnish
- 1 Tbsp Toasted Pumpkin Seeds For Garnish
- 1 tsp za'atar For Garnish
Instructions
- Start by preheating your oven to 350 degrees Fahrenheit (177 Celsius)
- Next, gathering and measuring all ingredients. When that is done, remove the skin from your winter squash and dice it into medium chunks.
- Then, toss your squash in the cooking oil of your choice and speed it out in an even layer on a parchment lined cookie sheet. Place it in the oven, and set a timer for 15 minutes. You want the squash to be very tender
- While your squash is in the oven, add the garlic, lemon juice, and 1/3 cup of water to your blender. Blend on high until the mixture is completely smooth. Essentially the garlic will disappear.
- Next, add the tahini to your food processor. Run the processor on high and slowly drizzle in the garlic, lemon juice, and water mixture.Initially, You'll see the tahini want to seize up as you pour the mixture in, this is normal, and you just need to keep adding the liquid. Once the mixture has been complexly incorporated, the tahini should be light, fluffy, and smooth. Set aside and return to the winter squash.
- When your winter squash is soft and tender, remove from the oven, and deposit straight into your blender with the additional 1/2 cup of water. Blend the squash while STILL HOT on high until completely smooth and no lumps remain.
- To the food processor add your tahini mixture and butternut squash puree. Process on high until the two come together and are evenly combined. Taste the hummus and add salt to your liking.Deposit the mixture in a container and allow it to chill, uncovered, in the fridge for 1 hour.
- When the mixture has chilled, you'll notice it has thickened up, and is ready to eat. Spread it on a plate, leaving a well in the middle. Garnish with toasted pumpkin seeds, za'atar, and olive oil.
