2020 has felt like the year of the snack. All that WFH makes it so easy for the mind to drift over to the fridge or pantry, and wonder what I could get into. Between my fiancé and I, we just can’t keep processed chips and a bunch of junk food on hand, because it WILL get eaten. So lately, I’ve loved having a big batch of this Roasted Beet and Butternut Squash Hummus in the fridge to snack on all week long.
This twist on “hummus” makes for such a bright, creamy and delicious dip. There’s no chickpeas in this recipe thought. The texture comes from fresh roasted beets and butternut squash. How yummy does that sound? Then it gets blended with some tahini, which has the best creamy, nutty flavor. To add some extra bite and balance out the creamy flavors, I also add fresh garlic and apple cider vinegar to this recipe. And I’m so happy with it every time.
With those kinds of flavors, this Beet & Butternut Squash hummus feels like a perfect autumn snack to me. Plus, it is super easy to make. It requires a little bit of planning ahead if you aren’t going to use pre-roasted vegetables… but it’s still pretty hands off, and all you need to bring it all together in the end is a food processor or blender.
Making Beet & Butternut Squash Hummus
Roasted Beets and Butternut Squash make up the base of this recipe. You can sometimes find these veggies pre-roasted at the store. If so, that option works super well in this recipe and saves you a huge chunk of time.
If you’re roasting at home, it’s still pretty simple. Preheat the oven to 400F. Scrub your beets and rinse them well. Then wrap them loosely in individual foil packs and roast them for about an hour. Check them once or twice and make sure they aren’t charring or burning. If that looks like it could be the case, add a few spoonfuls of water to the foil pack. When the beets are fork tender, take them out of the oven to cool completely. Then use a paper towel to gently scrub the skin off the beets. Dice them up into cubes and you’re ready to go.
For the butternut squash, you’ll want to peel and dice the vegetable before putting it in the oven. Just cut the squash in half right where the neck starts to thicken. Then use a knife to trim off the peel. Don’t forget to scoop out the flesh and seeds from the middle as well, before you start dicing. Toss your squash with a drizzle of olive oil, salt and pepper and lay the pieces out on a foil-lined baking sheet. Roast for 30 minutes and let cool.
To bring together this hummus, get everything in the food processor. That includes a cup each of roasted beets and squash, a clove of garlic, some apple cider vinegar and a heaping serving of tahini. Add in a little salt, pepper and olive oil as well.
Pulse the mixture until it’s totally creamy. If it’s too chunky, you can slowly add in a little bit more of tahini and/or olive oil to help smooth the mixture out.
I love to serve this Beet & Butternut Squash Hummus with fresh veggie sticks, pita chips, pretzels and all kinds of crackers. It would also be great to spread on toasts with some arugula and goat cheese. The dip can be stored in an airtight container in the fridge for up to 2 weeks.
Let me know if you give this Beet & Butternut Squash Hummus a try! I love to hear from you in the comments, or tag me on instagram @eat.think.live and let me see your creation! Plus, you can check out the rest of my recipes HERE.
Beet & Butternut Squash Hummus
- 1 Cup Roasted Beets* Chopped
- 1 Cup Roasted Butternut Squash* Chopped
- 1 Clove Garlic Peeled
- 1 Tbsp Apple Cider Vinegar
- 1/4 Cup Tahini
- 1/3 Cup Olive Oil
- Salt & Pepper To Taste
- Add all the ingredients to a food processor and blend until completely smooth. If you want to make the hummus creamier, add another 1-2 spoonfuls of tahini.
- Serve with veggie sticks, pretzels, crackers, or pita chips. Store in an airtight container in the fridge for 1-2 weeks.