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Murielle Banackissa
Butternut Squash and Kalamata Olives Hummus

Butternut Squash and Kalamata Olives Hummus

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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 Recipe Step 1 Step 2 Step 3 Step 4 Common Questions & Swaps

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

  1. Step 1

    Add chickpeas, butternut squash, aquafaba, tahini, lemon juice, garlic, cumin, salt and pepper to a food processor and process until smooth.

  2. Step 2

    Taste and adjust seasonings to your liking by adding more lemon juice for acidity, salt for saltiness and tahini for richness.

  3. Step 3

    Transfer to a bowl and fold in 1/4 cup of Kalamata olives.

  4. 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.
Hummus-7-XX
Hummus-7-XX
Butternut Squash and Kalamata Olives Hummus garnished with chopped kalamata olives, pepitas and pepper
Butternut Squash and Kalamata Olives Hummus garnished with chopped kalamata olives, pepitas and pepper