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Roasted Squash Hummus

This butternut squash hummus is made with roasted butternut squash to pack in the flavor. It is creamy and smooth, it makes the perfect deep. 


60 m  4-6 serving  210 cals 

1 butternut squash about 800 gr, peeled, deseeded & cubed 1 garlic cloves 4 tbsp olive oil 1 tbsp tahini
400 gr chickpeas, cooked 1/2 lemon, juice and zest 1 tbsp sesame seed, toasted 2 pita bread, warmed or grilled to serve


For The Spice Blend 

1/2 cinnamon stick 1 tsp cloves 1 tsp coriander seeds 1 tsp cumin seeds 1/2 tsp fennel seeds 1 tsp paprika



First, make the spice blend. Place in a dry pan with the seeds and toast over the medium heat for about 1 minute until aromatic and the seeds are popping. Once toasted remove from the heat, place in the blender, and grind until the mixture is a powder.


Preheat the oven to 350˚ F. in a large bowl mix the cubed squash with olive oil and spice mixture. Season with salt and pepper. Pour in a single layer in a roasting tray. Place in the preheated oven and roast for 45 minutes until tender.


Add cold roasted squash, tahini, and chickpea in a blender, squeeze of lemon juice, lemon zest along with olive oil. Blend until smooth. Taste and adjust seasoning. Transfer the hummus to a bowl and sprinkle with a little of toasted sesame. Drizzle with olive oil and serve with warm pita bread.



Chef Maryam Ghargharechi

Chef Maryam Ghargharechi

She is accomplished as a red seal chef and member of WACS, CCFCC, and BC Chefs' Association.

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