Aromatic hummus features roasted squash, chickpeas, and chai spices for a creamy, vegan-friendly appetizer.
# Components:
→ Vegetables
01 - 1 small butternut squash (about 1 lb), peeled, seeded, and cubed
02 - 1 tablespoon olive oil
→ Legumes
03 - 1 can (15 oz) chickpeas, drained and rinsed
→ Spices
04 - 1 teaspoon ground cinnamon
05 - 1/2 teaspoon ground ginger
06 - 1/2 teaspoon ground cardamom
07 - 1/4 teaspoon ground cloves
08 - 1/4 teaspoon ground nutmeg
09 - 1/4 teaspoon ground black pepper
10 - 1/2 teaspoon ground coriander
11 - 1/2 teaspoon smoked paprika (optional)
→ Other
12 - 3 tablespoons tahini
13 - 2 tablespoons freshly squeezed lemon juice
14 - 1 garlic clove, minced
15 - 1/2 teaspoon sea salt, or to taste
16 - 2 to 4 tablespoons cold water, as needed
17 - 1 tablespoon maple syrup or agave (optional)
→ Garnish
18 - Olive oil, for drizzling
19 - Roasted pumpkin seeds (pepitas)
20 - Fresh cilantro or parsley, chopped
# Preparation Steps:
01 - Set oven to 400°F. Prepare a baking sheet lined with parchment paper.
02 - Toss butternut squash cubes with olive oil and a pinch of salt. Arrange evenly on the prepared sheet and roast for 30–35 minutes until tender and caramelized. Allow to cool slightly.
03 - In a food processor, combine roasted squash, chickpeas, tahini, lemon juice, garlic, salt, all spices, and maple syrup if using. Blend until fully smooth, scraping sides as needed.
04 - With the machine running, add cold water 1 tablespoon at a time until mixture is creamy and smooth.
05 - Taste and modify seasoning as desired.
06 - Transfer to a serving bowl. Finish with a drizzle of olive oil, roasted pumpkin seeds, and chopped fresh herbs.
