Roasted Honeynut Squash Hummus

This Roasted Honeynut Squash Hummus combines the creamy goodness of traditional hummus with the sweet, nutty notes of honeynut squash. It's the perfect fall appetizer to enjoy on Thanksgiving, or as a healthy snack to keep in your fridge. With an ultra silky smooth texture and delicious flavor, this is a dip that you're going to keep going back to!

Servings people

Prep Time 15

Cook Time 35

Total Time 50

Equipment

cutting board
knife
spoon
9x13" baking dish or baking sheet
aluminum foil
Food Processor
spatula

Ingredients

½ tbsp olive oil or avocado oil
2 small honeynut or honeypatch squashes cut in half lengthwise & seeds removed
1 small head of garlic top chopped off
1 can chickpeas (15oz) drained & rinsed
⅓ cup tahini *
¼ cup olive oil
juice from 1 lemon
handful of ice cubes
kosher salt & black pepper to taste

Instructions

First, preheat your oven to 400F. Then, place honeynut squash into baking dish (cut side up) and brush/drizzle the flesh with some of the olive oil. Drizzle the remaining olive oil over the cut-side of the garlic bulb, then wrap it in tin foil and place it in the baking dish with the squash.
½ tbsp olive oil, 2 small honeynut or honeypatch squashes, 1 small head of garlic
Transfer baking dish to the oven to roast for about 35 minutes or until fork tender. Allow it to cool for ~10 minutes until you can touch the squash. Then, use a spoon to scoop out most of the flesh, leaving a bit of a rim around the border if you plan on serving it in the squash itself like I did. You will need ¾ cup of the honeynut squash flesh for this hummus.
To a food processor, add chickpeas, ¾ cup of the honeynut squash flesh and all of the garlic cloves. Pulse several times, scrapping down the sides as needed, until everything is chopped up.
1 can chickpeas
Then, add in the tahini, lemon juice, salt & pepper. Blend again. With the food processor still running, slowly pour in the olive oil.
⅓ cup tahini, juice from 1 lemon, kosher salt & black pepper, ¼ cup olive oil
Finally, add in the ice cubes and blend again until smooth and creamy. Continue to add more ice cubes as needed to get to your desired consistency.
handful of ice cubes
Place hummus back into the skin of the honeynut squash and optionally garnish with pomegranate seeds, pumpkin seeds and a drizzle of olive oil. Enjoy!

Video

Notes

*NOTE: I highly recommend using either Soom or Sesame King tahini. I do NOT recommend Trader Joe's brand...it has a weirdly bitter flavor.

Calories: 183kcal

Course: Appetizer, Snack

Cuisine: American, Mediterranean

Diet: Gluten Free, Dairy Free, Vegan, Vegetarian

Keyword: Appetizers, Chickpeas, Dairy Free, Fall Recipe, Gluten Free, Honeynut Squash, Hummus, Snack, Tahini, Thanksgiving Food, Vegan, Vegetarian

Nutrition