I love making hummus out of ingredients that are beyond the ordinary. I know it’s technically not hummus if there’s no chickpeas in it. But for those of us that can’t have beans, those types of technicalities don’t matter all that much. I figure if it tastes like hummus, and has a hummus texture, that’s good enough for me! So today I have a fall/winter inspired version for you. I also have a Avocado Zucchini Hummus you can check out that’s a favorite of the warmer seasons. But I thought it was high time I came up with a cozier version. I had a note I wrote down 3 years ago in my recipe ideas notebook for a roasted garlic butternut hummus. I’ve been wanting to get to it, but somehow I haven’t until now, (so many ideas… and so little time). And since I had a case of pomegranates already sitting in my kitchen, this recipe pretty much wrote itself.
Part of what makes hummus so good in my opinion, is getting crazy with all the toppings. So for this one, I reserved some roasted cubes of butternut squash, candied some pumpkin seeds with cumin, and topped it all with tons of pomegranate arils.
The butternut and garlic get roasted together, but you’ll need to take the garlic out sooner than the butternut since they cook faster. I had super large cloves of garlic, so your baking time will vary depending on each batch according to the size of ingredients.
Then after reserving some decorative butternut squash cubes, everything gets processed until smooth in a food processor.
For crunchy dippers, I’ve been serving this with several things. Fresh veggies are always good as well as rice crackers, which are surprisingly addictive with this. And pictured above are some pita chips I made with grain free pita bread I bought from our health food store. To make homemade pita chips: Lightly brush both sides of each pita bread with olive oil, and cut the pita bread into triangles. Then bake them at 350ºF until lightly golden brown and crispy. When you remove them from the oven, lightly sprinkle them with sea salt. Then let them cool before serving with hummus. Notes: This recipe makes a lot of hummus because I developed it to use an entire butternut squash. However you can easily make half of the recipe, and reserve the leftover butternut for another use. Since the hummus without the toppings on keeps really well for a week, we never have a problem eating it all. 5 from 7 reviews
