Roasted Squash and Pumpkin Hummus
Prep time: 
Cook time: 
Total time: 
Serves: 16 oz
  • 2 cups butternut squash, peeled and cubed
  • 6 cloves garlic
  • 1 Tablespoon olive oil
  • 2 Tablespoons lemon juice
  • 4 Tablespoons tahini
  • 2 Tablespoons pumpkin puree
  • 1 teaspoon cumin
  • 1 teaspoon smoked paprika
  • ΒΌ teaspoon cayenne pepper
  • 2 Tablespoons olive oil
  • 2-4 Tablespoons water (as needed)
  • Salt and pepper to taste
  1. Pre-heat the oven to 350 F.
  2. Toss the butternut squash with the garlic and oil.
  3. Place on a sheet tray and roast in the oven for 20 minutes.
  4. When the butternut squash is tender, remove the garlic and squash from the oven and place in a food processor or blender.
  5. Puree the squash with the rest of the ingredients except the water salt and pepper.
  6. Add the water to the mixture if necessary to help the hummus blend easily.
  7. Season with salt and pepper to taste.
Recipe by Plant Craft at