Best Roasted Squash Hummus Recipes

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ROASTED BUTTERNUT SQUASH HUMMUS WITH SCARY BAKED TORTILLA CHIPS



Roasted Butternut Squash Hummus with Scary Baked Tortilla Chips image

Provided by Trisha Yearwood

Categories     appetizer

Time 1h25m

Yield 6 to 8 servings

Number Of Ingredients 8

1 medium butternut squash, peeled and cut into chunks (about 4 cups chopped), seeds cleaned and reserved
1 cup olive oil, plus more for drizzling
Kosher salt and ground black pepper
4 cloves garlic
One 15-ounce can chickpeas, drained
1/3 cup lemon juice
2 tablespoons tahini
Eight 12-inch spinach tortillas

Steps:

  • Preheat the oven to 425 degrees F. Line 2 baking sheets with parchment.
  • Toss the butternut squash with 2 tablespoons of the olive oil and some salt and pepper. Transfer to one of the prepared baking sheets and roast until golden brown, 35 to 45 minutes. During the last 5 to 10 minutes of the squash roasting, add the cleaned squash seeds to the other prepared baking sheet and toss with 2 tablespoons olive oil and a large pinch of salt. Roast until puffed and brown, 5 to 10 minutes. Let the squash cool slightly.
  • Put the garlic in a food processor and process to break it up a little. Add the squash, chickpeas, lemon juice, tahini and some salt and pepper and puree until smooth. With the processor running, slowly drizzle in the remaining 3/4 cup olive oil to incorporate. Taste for seasoning, adding more salt and pepper if desired.
  • Lower the oven temperature to 350 degrees F. Line a baking sheet with parchment.
  • Cut the tortillas into scary shapes with Halloween cookie cutters (you may need to stack the tortillas to press the cutters through) and transfer to the prepared baking sheet. Bake until crispy, 12 to 16 minutes.
  • Top the hummus with a drizzle of olive oil and the roasted squash seeds. Serve with the scary tortilla chips.

ROASTED SQUASH HUMMUS



Roasted Squash Hummus image

Provided by Molly Yeh

Time 1h

Yield about 2 cups

Number Of Ingredients 9

1/2 small butternut squash (cut vertically)
1/4 cup extra-virgin olive oil, plus more for brushing and drizzling
Kosher salt
One 15.5-ounce can chickpeas, drained and rinsed
1/4 cup good quality tahini
2 tablespoons chopped canned chipotle chiles in adobo
Juice of 1/2 lemon
Toasted sesame seeds, for sprinkling
Chili powder, for garnish

Steps:

  • Preheat the oven to 400 degrees F.
  • Remove the seeds from the squash. Brush with a thin layer of olive oil and sprinkle with 1/4 teaspoon salt. Place on a baking sheet, cut-side down. Roast until tender when pierced with a knife, 30 to 40 minutes. Let cool completely.
  • Scoop the flesh of the cooled squash into a food processor, discarding the skin. Add the chickpeas, tahini, chipotle, lemon juice and 3/4 teaspoon salt. Process until mostly smooth. With the machine running, drizzle in the olive oil and process until very smooth and creamy, about 1 minute. Transfer to a serving bowl and drizzle with olive oil, then sprinkle with sesame seeds and chili powder to garnish.

ROASTED BUTTERNUT SQUASH TACOS WITH AVOCADO HUMMUS



Roasted Butternut Squash Tacos with Avocado Hummus image

Provided by Tia Mowry

Categories     main-dish

Time 55m

Yield 4 to 6 servings

Number Of Ingredients 12

1 pound butternut squash, cut into 1-inch cubes
4 tablespoons extra-virgin olive oil
1 1/2 teaspoons ground cumin
1 teaspoon chili powder
1 teaspoon smoked paprika
Juice of 1 lime
Kosher salt and freshly ground black pepper
1 bunch (about 4 leaves) kale, stemmed, cut in chiffonade
One 15-ounce can chickpeas, rinsed and drained
1 large avocado
Twelve 6-inch corn tortillas
8 ounces queso fresco, crumbled

Steps:

  • Preheat the oven to 425 degrees F.
  • Place the squash on a baking sheet and toss with 2 tablespoons of the olive oil, 1 teaspoon of the cumin, the chili powder, smoked paprika, half of the lime juice, 1 teaspoon salt and 1/2 teaspoon pepper. Roast until tender, 15 to 20 minutes.
  • Heat the remaining 2 tablespoons olive oil in a nonstick skillet. Add the kale and 1/2 teaspoon salt and saute until wilted, 3 to 5 minutes. Set aside.
  • In a bowl, combine the chickpeas, the remaining 1/2 teaspoon cumin, the remaining lime juice, 1 teaspoon salt and 1/2 teaspoon black pepper. Mash until chunky. Add the avocado and mash again until fully combined.
  • To assemble the tacos: Spread 1 tablespoon of the avocado hummus on a tortilla, top with 1/4 cup of the roasted squash and some sauteed kale. Sprinkle with queso fresco.

ROASTED BUTTERNUT SQUASH HUMMUS WITH SPOOKY BAKED TORTILLA CHIPS



Roasted Butternut Squash Hummus with Spooky Baked Tortilla Chips image

How to make Roasted Butternut Squash Hummus with Spooky Baked Tortilla Chips

Provided by @MakeItYours

Number Of Ingredients 8

1 medium butternut squash, peeled and cut into chunks (about 4 cups chopped), seeds cleaned and reserved
1 cup olive oil, plus more for drizzling
Kosher salt and ground black pepper
4 cloves garlic
One 15-ounce can chickpeas, drained
1/3 cup lemon juice
2 tablespoons tahini
Eight 12-inch spinach tortillas

Steps:

  • Preheat the oven to 425 degrees F. Line 2 baking sheets with parchment.
  • Toss the butternut squash with 2 tablespoons of the olive oil and some salt and pepper. Transfer to one of the prepared baking sheets and roast until golden brown, 35 to 45 minutes. During the last 5 to 10 minutes of the squash roasting, add the cleaned squash seeds to the other prepared baking sheet and toss with 2 tablespoons olive oil and a large pinch of salt. Roast until puffed and brown, 5 to 10 minutes. Let the squash cool slightly.
  • Put the garlic in a food processor and process to break it up a little. Add the squash, chickpeas, lemon juice, tahini and some salt and pepper and puree until smooth. With the processor running, slowly drizzle in the remaining 3/4 cup olive oil to incorporate. Taste for seasoning, adding more salt and pepper if desired.
  • Lower the oven temperature to 350 degrees F. Line a baking sheet with parchment.
  • Cut the tortillas into shapes with spooky cookie cutters (you may need to stack the tortillas to press the cutters through) and transfer to the prepared baking sheet. Bake until crispy, 12 to 16 minutes.
  • Top the hummus with a drizzle of olive oil and the roasted squash seeds. Serve with the spooky tortilla chips.

EMBER-ROASTED SQUASH HUMMUS



Ember-Roasted Squash Hummus image

I first tried this dish when I was looking for an interesting vegan option to put on my menus. While my restaurants were certainly vegetarian/vegan friendly, the focus of the menu was anything but. I wanted to present some options that were more than the usual, but I kept coming back to hummus, because it is so delicious. So I tried a few different ways to make it, and this one was a winner. Any type of thick-skinned autumn squash will do in this recipe. My favorites are kabocha, butternut, Hubbard, and regular old pumpkin. I prefer to serve this with baguette slices, but it's also good with toasted pita bread triangles or carrot and celery sticks.

Provided by Barton Seaver

Yield Serves 4 to 8

Number Of Ingredients 9

1 medium autumn squash (2 to 3 pounds)
1 cup tahini (sesame paste; available in most grocery stores)
Juice of 2 lemons
1 clove garlic, grated on a Microplane or very finely minced (optional)
Kosher salt
2 to 3 cups extra-virgin olive oil
Freshly grated nutmeg
Espelette pepper or crushed red pepper
1 small baguette, sliced on the bias 1/2 inch thick

Steps:

  • Place the entire squash in the embers of a medium charcoal and wood fire after you have finished cooking another meal, or set up a small charcoal fire, place the squash on the grill grate rack directly above it, and cover the grill. The squash, depending on its size, will cook in 45 minutes to 1 1/2 hours. It is done when the skin is charred and the squash deflates a little with light pressure. Let it cool for 20 minutes.
  • Cut the squash in half, then scoop out and discard the seeds, being careful not to remove too much of the flesh when you do this. Remove the flesh from the skin-scrape right down to the skin, because that is where all the sweet, awesome smoke flavor is! If some charred flakes get mixed in, that's fine.
  • Place the flesh in a food processor. Add the tahini, lemon juice, and garlic if using. Purée the mixture until it is relatively smooth but there are still a few chunks. Season with a few pinches of salt and then, with the machine running, add the olive oil in a slow, steady stream through the feed tube. The mixture will begin to change color as the olive oil is incorporated. After you have added about 1 cup of the oil, stop the machine, scrape down the side, and taste the hummus. If you think it needs a little more salt, then go ahead and add it. The mixture should be thick at this point, close to a mayonnaise in texture. Turn the machine back on and add another cup of oil, then taste again. The hummus should have a balanced, sweet-sour-smoky-rich flavor. If it seems not quite right, or too thick, continue to add as much of the remaining oil as you need to get the right consistency.
  • This is best if it is left to chill for a couple of hours before serving, but it can be served right away. Before presenting it to your guests, check the flavor balance one more time and adjust if necessary with more salt and/or lemon juice.
  • Spoon the hummus into a large bowl and garnish it with a few gratings of nutmeg using a Microplane or nutmeg grater and a pinch of the pepper. Serve with baguette slices.

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