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Butternut Squash Hummus with Curry and Roasted Garlic

Butternut Squash Hummus with Curry and Roasted Garlic

It sometimes takes a lot for us to veer away from Classic Hummus. But this Butternut squash recipe has a subtle curry flavor, with just the right hint of sweet, sour, and salty making it a perfect side-kick for Fall weather.   



    • 1 cup of Butternut squash, peeled and cubed
    • 1 1/2 cups of cooked chickpeas
    • 4 cloves of garlic, unpeeled
    • 2 tablespoons tahini (We've used Organic Soom Tahini in this recipe)
    • 1 teaspoon olive oil (for squash)
    • 1 tablespoon olive oil (dip)
    • 1/2 teaspoon curry powder
    • 1/2 cup ice cold water
    • 1/2 lemon, juiced
    • 3/4 teaspoon salt





Preheat the oven to 400 degrees F. Then peel and cube the butternut squash. Add 1 cup of squash to a parchment lined baking sheet. Drizzle with 1 teaspoon of olive oil and 1/2 teaspoon of curry powder. Mix well together. On the same tray, add 4 cloves of unpeeled garlic. Roast everything together in the oven for 15-20 minutes, until tender and the garlic is soft. 



Add the chickpeas, roasted squash, peeled roasted garlic, tahini, lemon juice, salt, and olive oil to the bowl of a food processor and blend well. While the blade is running, add the cold water. Do this in stages to get the desired consistency that you want. Blend for another 5 minutes until the mixture is nice and creamy. 

Transfer to a bowl. Top with good quality olive oil and roasted chickpeas. Serve immediately. 

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