When you are craving a slightly fancier hummus, I highly suggest trying this butternut squash hummus. It’s creamy and smooth, but with just a few extra ingredients, it becomes so much more. If you haven’t tried the spice/nut blend called dukkah you are in for such a treat. Once you whip up a batch of it, you’re going to want to add it to everything.
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When Food Brings You Back
I think there is something so comforting about dips and spreads. Maybe it’s because it is often served as an appetizer with a group of people. But even if you are eating it alone, it can still bring back lots of memories. When I was making this hummus, I was reminded of when I was in university and going to the grocery store with a friend and picking up a bunch of different dips. We were having a girls night in, with wine and food. I also remember both of us looking at the calorie count on that tub of hummus and the other dips and feeling guilty. I don’t know if she felt guilty, but I did. As we sat there, talking, catching up and eating our dips, I was counting the amount I was eating in my head.
I knew that the next day, I would have to make up for the calories in some way. Whether that was restricting more food or more working out, I felt compelled to “work it off.” What should have been a fun girls night in, quickly became a night consumed with something as insignificant as eating too much baba ganoush and hummus. Rather than focusing on just being there with my friends and catching up, I spent another night in my head. It isn’t a fun way to live and I am so happy to be past that point in my life. But I know it’s a struggle for so many women (and men). Although I can’t take away that anxiety you feel around food, I can at least try and tell you that you can move past it. And you can have a better relationship to food, and your body. If I could do it, so can you!
Dukkah: What is it?
If you haven’t tried dukkah yet, your tastebuds are in for a real treat. I kept hearing about dukkah over and over again but hadn’t gotten around to making it myself. So I finally did, and I was SO impressed. It is so simple to make, with just some toasted spices and nuts, and it’s bound to become a staple in your home too. You can use it in so many ways once it is made. Traditionally you use it as a dip with bread or veggies, or you can use it as a spice rub on meats too. Personally, I love it paired with this butternut squash hummus. You can check out different variations and read more about dukkah right here.
Butternut Squash Hummus
As I said earlier, this butternut squash hummus is a really tasty alternative to the regular or classic hummus. Adding some butternut squash to it is a great way to add some veggies in but it also adds a lot of flavour. I like to roast my butternut squash in cubes and freeze what I don’t use for smoothies. By roasting the butternut squash, you impart a lot more flavour than if you were to cook it another way. So for this recipe, I suggest roasting it. Whatever you don’t end up using for this hummus, you can save the rest for later. Or if you are feeling a little “squashed out” do what I do and freeze some of it for smoothies later.
I also think adding some crispy sage on top of this with the dukkah makes for an ultra savory hummus. The sweetness of the squash helps to balance the flavours of the sage. If you want to see another way I love having sage (and butternut squash), check out one of my most popular recipes, this butternut squash pasta.
Tips for Making this butternut squash hummus
Whenever I make hummus from scratch, I always like to do a few things to make my hummus extra smooth and creamy.
- Pop those chickpeas: This is an extra step that takes about 10 minutes, but it will result in extra creamy hummus. I like to pop the chickpeas out of their little shell. This may be really weird to say, but I’m gonna say it. It’s kind of like popping them out of their little condom lol. I don’t know what else to call it, but you know what I am talking about. Sorry if I grossed you out!
- Use a blender: I have used a food processor and a blender when making hummus and the blender gets the hummus extra smooth. It takes a little more work, using the temper to make sure it all gets incorporated but it makes for a really great hummus. You may need to stop and scrape down the sides more, but its worth it in my opinion. My go-to blender is my Vitamix.
- Use good tahini: If you can, use a quality made tahini that is extra smooth and drippy. Skip the the hard tahini at the bottom of the jar (you know what I mean). And try and use some of that good, drippy tahini.
- Use a little water: To get things moving (especially in a blender), it is important to use a little water as you blend. In total, I use about 2-3 tbsp of warm water. I also use extra virgin olive oil as well.
Whether you choose to use canned or cook your own chickpeas, personally I haven’t tasted a huge difference in the final product. And that’s why I usually use canned chickpeas, and just rinse them well. I do recommend buying canned chickpeas that are in a BPA free can, I use this brand. They also cook their chickpeas with kombu. Kombu, a sea vegetable helps make the chickpeas easier to digest.
I hope you love this butternut squash hummus as much as I do. And don’t forget to tag me on Instagram if you make it, and/or leave a comment or review below.
Butternut Squash Hummus
Creamy, butternut squash hummus topped with the spice blend- dukkah and crispy sage.
For the Butternut Squash Hummus
For the Hummus
Preheat the oven to 400ºF (204ºC) and line a baking sheet with parchment paper. Cut the butternut squash in half, remove the seeds and peel the skin off. Slice and chop the squash into cubes. Drizzle a little avocado oil on top and some salt and pepper. Bake for 35 to 40 minutes until cooked through. Remove and let cool.
Add the cooked and cooled squash (1 1/2 cups of it) along with the chickpeas, garlic, tahini, lemon juice, paprika, salt, extra virgin olive oil and 1 tbsp of water to a food processor or blender. Blend until smooth and creamy, adding more water as needed.
For the Dukkah
Heat a cast iron pan over medium heat and add the hazelnuts. Toast for 2 to 3 minutes, until fragrant. Remove and place in a clean tea towel, move the tea towel around and rub back and forth to remove the skins. Then roughly chop and set aside in a small bowl.
On the same cast iron pan, over medium-low heat add the sesame seeds and toast for 30 seconds to 1 minute, stirring frequently. Remove and add to the bowl with the hazelnuts.
On the same pan, add the fennel seeds and toast for 30 seconds, then add the coriander, cumin and peppercorns and toast for 30 seconds. Remove and add to a small bowl, separate from the hazelnuts.
In a coffee grinder, blender or food processor, add the fennel seed mixture and pulse until roughly chopped and incorporated. Add to the bowl with the hazelnuts and sesame seeds and add the thyme and sea salt and mix well. Store in an airtight container.
Add the hummus to a bowl, top with dukkah, a little extra drizzle of extra virgin olive oil, fried sage leaves and pomegranate arils if desired. Serve and enjoy!