All I can say about this dip is YUM!!! I just love it and it tastes great with any vegetable – tomatoes, jicama, cucumber, carrots, peppers, celery, etc. You get the drift. It is also great on a turkey and lettuce wrap. It was easy to make and actually makes quite a bit. I served it at book club on Friday night, then again on Sunday for a family BBQ and will serve it tomorrow night for our holiday dinner. If you are missing hummus – this will definitely do the trick! It is a tiny bit spicy, but super creamy and rich. You just need a little bit to make your mouth sing!
Butternut Squash hummus – Inspired by Zenbelly
Prep Time: 10 minutes
Cook Time: 40 minutes (just to roast the squash)
Servings: 2 – 2 1/2 cups
- 3 lbs. butternut squash (I used 2 packages of pre-cubed organic squash)
- 1 tbsp. olive oil
- 2 tsp. smoked paprika
- 1 tsp. salt
- 1 cup tahini
- 1/2 cup lemon juice
- 1/2 cup olive oil
- 1/4 tsp. cayenne pepper
- 2 tsp. salt (or more or less, depending on your taste)
- Pre-heat the oven to 400 degrees
- Cover a large cookie sheet with parchment paper.
- Spread out squash evenly on the pan.
- Drizzle a tbsp. of olive oil over the squash.
- Then, sprinkle the smoked paprika and salt over the squash.
- With a large spoon, stir the squash to make sure it is coated. (Add additional oil or spices if not coated well)
- Bake in the oven for 35 – 45 minutes. Squash should be tender, but not black on top.
- Remove from oven and cool slightly about 5 – 10 minutes.
- In a Vitamix or a food processor, add the cooked squash, tahini, olive oil, lemon juice, salt and cayenne pepper.
- Blend well to combine.
- Taste to check for consistency and flavor and adjust if needed by adding more oil or lemon juice or salt.
- Serve with crudité or paleo crackers if you do that kind of thing.
The hummus thickens in the frig, so if it seems too thin, just put in the frig before serving.