Sweet and Spicy Butternut Squash Hummus

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It’s snack time. Stomachs are growling, mouths are watering, and your taste buds are after something that has a little bit of everything – sweet, salty, smooth, crunchy, and maybe a little spicy, but most importantly, satisfying. Hummus is and always has been my go-to, reach-in-the-fridge (because it’s always there) snack. The velvety thick spread begs for fresh veggie sticks or a crispy pita cracker submerged into its flavorful layers.

There are endless options when it comes to doctoring up a basic hummus recipe – just think of all the choices you have in the grocery store. Then think about how much better it would taste if you made it fresh at home! Chickpeas, tahini (which is sesame seed paste), garlic, and lemon are the four basic ingredients of any hummus. A pinch of salt, a drizzle of olive oil, and a spin in the blender leaves you with a simple but amazing and versatile spread.

The addition of butternut squash here was solely inspired by my cousin Kiera (h/t!). Over the weekend, she posted a photo of a bowl of butternut squash hummus she’d whipped up, and it looked delicious. I didn’t ask how she flavored it, but came up with my own spin off anyway. I already had butternut squash, but no lemons, so I opted for a lime, which led me to chili paste and cilantro. The mild chili flavor balances out the sweetness of the squash and adds a little heat, while the cilantro and lime work with each other to keep that bright citrus note. Mixed all together, they deliver a seriously flavorful bite. Thanks, cuz! Now I’m paying it forward and sharing this recipe with you!

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Sweet and Spicy Butternut Hummus

makes about 2 cups

Ingredients
1 15-ounce can of garbanzo beans, drained and rinsed
1/2 cup butternut squash puree
1 tablespoon tahini
1 small clove garlic, minced
2 tablespoons chili paste (tip: look for the handy squeeze bottles found in with the fresh herbs)
juice of 1 fresh lime
1 tablespoon fresh cilantro, chopped
1 teaspoon salt
1/3 cup good olive oil, plus more to drizzle on top (I used chili-infused olive oil)

Optional garnish
red pepper flakes
chili oil
spicy baked garbanzos

Combine all dry ingredients in a deep bowl if you are using an immersion blender or into the base of your blender. Pour in the olive oil and puree until ingredients are combined and the texture is smooth.

Spoon into a bowl for serving and garnish with chopped cilantro, hot pepper flakes, and a drizzle of oil. I had some spicy baked garbanzos kicking around, so I threw those on for additional crunch. Enjoy with your favorite veggies or crackers. The hummus can be stored in an airtight container for up to a week in the refrigerator.

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Butternut Hummus

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Kate Filloramo has always had a knack for coming up with creative dishes. After marrying an Australian sailor, she began traveling the world while raising two young children. Those adventures broadened her palate and introduced an array of ingredients and culinary pleasures to her kitchen. Kate graduated from Roger Williams University, has taught school in Newport, RI, and has explored her passion for interior design at the Rhode Island School of Design. She currently lives with her family in Portsmouth, RI. Follow her food adventures on Instagram @forkandtwine.

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