Skip to main content
You have permission to edit this article.
Orange-Scented Butternut Squash Hummus

Orange-Scented Butternut Squash Hummus

Orange-Scented Butternut Squash Hummus

Roasted butternut squash and carrots give the classic dip a fall twist.

Looking for something different – something healthy – to nosh on before the main event this Thanksgiving? This butternut squash hummus has everything your family craves: spectacular flavor and toothsome texture.

Orange-Scented Butternut Squash Hummus

Yields | 4 cups |

  • 4 cups cubed butternut squash
  • 1 cup chunked carrots
  • 5 cloves garlic
  • 5 Tbsp extra-virgin olive oil, divided
  • 1 can Great Northern beans, drained
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • ½ tsp ground cardamom
  • ¼ tsp ground allspice
  • ¼ tsp cayenne pepper
  • ¹⁄₈ tsp ground cloves
  • 3 Tbsp fresh orange juice
  • salt and freshly ground black pepper, to taste
  • zest of 1 orange
  • ½ cup spicy pistachios, roughly chopped

| Preparation | Preheat oven to 375°F. In a large bowl, add squash, carrots and garlic; drizzle with 2 tablespoons oil and toss to coat. Add vegetables to a rimmed baking sheet; loosely top with foil. Roast until fork tender but not browned, 30 to 45 minutes. Remove from oven and let cool to room temperature.

Meanwhile, in a blender or food processor, add beans, cumin, paprika, cardamom, allspice, cayenne pepper, cloves and orange juice. Add cooled roasted vegetables and 2 tablespoons oil; blend until puréed. Season with salt and pepper to taste.

Transfer hummus to a serving bowl; with the back of a spoon, make concentric circles in the dip. Drizzle with remaining oil and top with orange zest and pistachios. Serve with grilled naan, crudités or toasted baguette slices.

Be the first to know

* I understand and agree that registration on or use of this site constitutes agreement to its user agreement and privacy policy.

Related to this story