THIS IS ONE OF THE BEST DIPS I HAVE EVER MADE.
Okay. I said it and just to be clear I never just have one thing to say so let’s move on.
My daughter-in-law was over visiting and I gave her this dip for her chips. Her chips are the standard side dish to her standard grilled cheese sandwich I make when she comes here. This time was different. I HAD DIP so she dipped.
She took her blue corn chip and dove in. Then she looked up at me with dip on her lip and said…
“You need to make this for me in a COSTCO size version”
That’s a big order of hummus.
This hummus is one of my faves because once you have roasted your squash and garlic the process is really quick. I almost went through an entire sleeve of cranberry seed crisps taste testing this hummus. Just part of my job here and I’m not complaining at all.
I found the inspiration for this recipe on PINTEREST and I tweaked it a bit to add a little more ZING for heat. Although it’s “fall themed” you can make this year round. In fact, I’m planning on whipping this stuff up in the summer because it’s perfect for entertaining.
Can we also just take a moment to absorb how stunning this hummus is? The rich colour of the squash just makes it so pretty and the crunchy texture of the pomegranate arils and pepitas take this to the next level.
Another thing I love about this is that you can make it ahead of time, store it in the fridge and garnish before serving. I think we actually ate this over the week and it was just as fresh as the day it was made. You’re minutes away from the dreamiest and creamiest hummus ever. I know you are going to love this as much as anyone who was lucky enough to take a dip into this bowl of heaven.
- 1 small butternut squash,(4–5 cups diced)
- 2 -4 cloves garlic, peeled
- ½ cup EVOO
- 1 x 15-ounce can chickpeas, drained & rinsed
- ½ lemon, juiced
- ⅓ cup tahini
- ¼ cup ice water
- sea salt, ground black pepper pinch of cayenne pepper to season
- * garnish as desired & serve with Crackers, pita or chips.
- Preheat the oven to 425F. Line a baking sheet with parchment paper
- Place the butternut squash on the prepared baking sheet.
- Drizzle with 3 tablespoons of olive oil & season with ½ tsp sea salt, ¼ teaspoon pepper, and a few pinches of cayenne.
- Toss to coat & spread out in a single even layer on the baking sheet. Place the garlic in a small piece of foil. Drizzle with 1 tablespoon of olive oil & season with a few pinches each salt & black pepper.
- Seal the garlic with the foil and place on the baking sheet with the squash. Roast for 30-40 minutes
- Add the squash, garlic, & chickpeas to the bowl of a food & pulse a few times. Pour in the lemon juice & tahini, & season with ½ tsp sea salt. With the processor running, slowly add the remaining ¼ cup olive oil process 2-3 minutes then slowly add the ice water
- Garnish & serve with crackers, pita or chips