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Butternut Squash and Kalamata Olives Hummus

Name: Butternut Squash and Kalamata Olives Hummus
Prep time: 10 min
Total time: 10 min
Ingredients: 1 14oz can of chickpeas; ¾ cups roasted butternut squash; 4 tbsp aquafaba ((the liquid from the canned chickpeas)); 3 tbsp tahini; 2 tbsp lemon juice; 2 garlic cloves (, peeled); ½ tsp ground cumin; ¼ tsp sea salt; ¼ tsp freshly cracked black pepper; ¼ cup + 2 tbsp chopped Kalamata olives; Extra virgin olive oil (, optional for garnish)

Print recipe

Fall, Winter, Christmas/Thanksgiving, Canadian inspired

RSF GF NF OF

10 mins Prep: 10 mins

Serves 8

Deliciously creamy, this fall-inspired dip features roasted-to-perfection butternut squash, rich tahini, and spicy garlic. It is garnished with wonderfully salty Kalamata olives and pepitas, making it a perfect hummus to enjoy all fall and winter.

Ingredients

1 14oz can of chickpeas
¾ cups roasted butternut squash
4 tbsp aquafaba (the liquid from the canned chickpeas)
3 tbsp tahini
2 tbsp lemon juice
2 garlic cloves , peeled
½ tsp ground cumin
¼ tsp sea salt
¼ tsp freshly cracked black pepper
¼ cup + 2 tbsp chopped Kalamata olives
Extra virgin olive oil , optional for garnish

Recipe

Step 1
Add chickpeas, butternut squash, aquafaba, tahini, lemon juice, garlic, cumin, salt and pepper to a food processor and process until smooth.
Step 2
Taste and adjust seasonings to your liking by adding more lemon juice for acidity, salt for saltiness and tahini for richness.
Step 3
Transfer to a bowl and fold in 1/4 cup of Kalamata olives.
Step 4
Garnish with the additional 2 tablespoon of olives, a drizzle of olive oil and freshly cracked pepper.

Common Questions & Swaps

To roast your butternut squash, cut it in half, season with salt and pepper and bake face down at 400ºF for 40 minutes to 1 hour or until fork tender.
What if I don't like olives? Simply keep them out of this recipe.
Can I replace the chickpeas with another legume? Yes, you can use white beans instead.

Butternut Squash and Kalamata Olives Hummus garnished with chopped kalamata olives, pepitas and pepper