Roasted Acorn Squash Hummus

Today’s post is a very quick one but I wanted to share this delicious autumn-inspired hummus with you. I guess that because it’s autumn I kind of feel obliged to post a pumpkin/squash recipe (most of the population really does associate autumn with pumpkins more than any other food!). This hummus is my take on that theme. Yes, I make hummus multiple times a week and it’s usually made with butter beans in my kitchen. I went traditional with chickpeas this time and added in some sweetness with roasted acorn squash and some depth with smoked paprika. The end result was difficult to not eat in one day.

Perfect as a dip for crunchy vegetables, smothering on toast and topping with garlicky pan-fried kale or adding to any bowl you might be having for lunch or dinner. A very simple way to infuse an autumnal vibe to your meal. When it comes to associating foods with the seasons, autumn for me means apples but I was very happy to give squash it’s well-deserved moment here.

I topped the hummus with some crispy spiced chickpeas (from dinner the night before), extra virgin olive oil, seeds and organic flaky sea salt. I used acorn squash here because it’s my favourite variety right now but you could easily substitute another type of squash if you prefer.

Roasted Acorn Squash Hummus

1 cup acorn squash, peeled and cubed

4 cloves garlic, skins on

1 1/2 tbsp olive oil (for baking)

1/4 tsp paprika

1/4 tsp smoked paprika

pinch cinnamon

salt & pepper to season

1 can chickpeas, rinsed

1 lemon, juice

1 tbsp olive oil (for blending)

1 tbsp tahini


Pre-heat oven to 180C. On a sheet tray place your squash and garlic, cover with the spices and drizzle with olive oil, toss. Roast for 20-25 minutes. In a blender add the rest of your ingredients and your squash once it has cooled slightly. Squeeze the garlic from it’s peel and add to blender. Blend until thoroughly incorporated and smooth.

Store in the fridge.

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