Set aside your usual basic hummus for this wonderful fall-flavored Roasted Garlic and Butternut Hummus. The color celebrates fall and the flavor has a touch of sweet and a lot of savory. Then of course it is highlighted with a generous crusting of our Glory Kitchen Cairo nut & spice mix.
Whenever I serve hummus topped with one of our Glory Kitchen nut blends, I always make certain to have the jar close by because just as soon as the topping is scooped up, I get requests for another generous sprinkle of the nut blend. It adds such great texture to the creamy hummus and this Cairo nut blend has peppery spunk.
This recipe is amazingly quick. The only extra step after gathering your ingredients is roasting the garlic and butternut, and honestly, if you really aren’t up to spending the time, you can add two or three cloves of raw garlic and open a can of pumpkin.
The first time I made hummus I realized just how quick and simple it is to make at home. I vowed to make it homemade more often – and I’ve kept to that promise.
Hummus is a flavorful dip to pair with the daily vegetables we all need to be eating. Perfect for dipping carrots, celery, cucumber or broccoli. I make it a habit to always have canned garbanzo beans (chickpeas) and tahini in the pantry. If I don’t have a fresh lemon or lime, I substitute with either white wine vinegar or balsamic. And of course we always have olive oil and garlic, so there’s hardly a time I’m not stocked and ready to throw together a quick batch of hummus. It also stores beautifully in the refrigerator.
I hope you’ll try this recipe for Roasted Garlic and Butternut hummus. Basically, it is just gathering all of your ingredients and whizzing them away in a food processor. Then poof… it’s ready for delicious dipping!
- 2 teaspoons, plus more for garnish Cairo nut & spice mix
- 2 cups butternut squash, roasted
- 1/2 head garlic, roasted
- 1 can (15 oz) garbanzo beans (chickpeas)
- 2 tablespoons tahini
- 2 tablespoons olive oil
- 2 tablespoons balsamic vinegar
- 1.5 teaspoon sea salt
- 2 teaspoons maple syrup
- 1/2 teaspoon coriander
- 1/4 teaspoon nutmeg
- pinch of cayenne pepper
- Peel the butternut squash and cut into cubes. Because butternut can be difficult to cut, one trick I like to use is to microwave the entire squash for 3-4 minutes, allow it to cool somewhat, then peel, slice and cube. This softens the flesh a bit and makes the slicing so much easier.
- Or, you can always buy already prepped & cut squash at the grocery store. 🙂
- Slice the garlic across the entire head at the non-root side so the garlic cloves are exposed (no need to peel). Place both the garlic head and the cubed butternut onto a lined baking sheet. Drizzle with olive oil, sprinkle with sea salt, and toss gently.
- Place into a hot 425° oven and roast until both are lightly browned. Remove and cool completely. This can be done the day before.
- Place all of the ingredients into a food processor and puree until it is nice and smooth. Add 1 tablespoon of water, one at a time, until you reach the desired consistency.
- Spoon the hummus into a nice serving bowl. Dredge the top with the back of a spoon in a circular formation to make a bit of a spiral well. Drizzle the creases with olive oil and then finish the top with a generous amount of Cairo nut & spice mix. I also like to add a few fall garnishes for decoration right before I serve. Ideas might be matchstick sliced apples, small cubes of butternut, chopped herbs, matchstick radishes, pickled okra or cornichons , small cubes of carrots, just peruse your refrigerator for ideas.
- Serve with slices of pita bread, pita chips, crackers, carrot sticks, celery sticks or other fresh veggies.
Other Glory Kitchen nut blends which would work well with this Roasted Garlic and Butternut Hummus is the Mumbai blend or the San Miguel blend.