Roasted Butternut Squash Hummus with Tahini and Red Lentils

This roasted butternut squash hummus combines smooth red lentils, tahini, garlic, and sumac, garnished with toasted squash seeds for a silky dip inspired by Middle Eastern cuisine.

The Inspiration Behind This Roasted Butternut Squash Hummus

Hummus has always felt like a language I’m fluent in within my kitchen. Growing up in the region where hummus has its origins, flavors like tahini, garlic, lemon, and warm spices are second nature to me. It’s a dish that transcends mere recipes, existing in my memories.

When my local library organized a fun cooking competition featuring a “mystery ingredient,” I couldn’t help but participate. Each contestant received a bag containing a surprise ingredient. Upon opening mine and finding a butternut squash, my thoughts instantly shifted to hummus.

The sweet warmth of roasted squash appeared to be the ideal foundation for the earthy, nutty notes I adore. Rather than opting for traditional chickpeas, I selected red lentils, which not only echo the deep orange hue of the roasted squash but also blend seamlessly into a creamy dip.

Taste Highlights of This Unique Butternut Hummus

From that little experiment came a creation that felt both traditional and innovative: a silky hummus enriched with roasted squash, tahini, garlic, and a slight hint of chili pepper. Sumac provided a zesty lift, while the toasted butternut seeds contributed a delightful crunch.

As a finishing touch, I presented the hummus back inside the hollowed squash shell, adorned with the toasted seeds—transforming the ingredient that initiated the challenge into both the bowl and a garnish.

This hummus embraces the warm flavors of autumn while remaining true to its Middle Eastern heritage.

• Roasted butternut squash brings natural sweetness and a luscious texture.
• Red lentils offer a smooth, earthy base that harmonizes beautifully with the squash.
• Tahini delivers the nutty richness essential for great hummus.
• Garlic and chili pepper infuse depth and a mild warmth.
• Sumac adds a refreshing citrus note to the dip.
• Toasted squash seeds complete the dish with a satisfying crunch.

The outcome is creamy, savory, slightly sweet, and infused with a hint of smokiness from the roasted squash.

What Is Hummus?

Hummus is a Middle Eastern dip or spread typically made from pureed chickpeas, tahini, and other components. Being a second-generation Syrian, I have a deep connection with hummus, as we always made it from scratch in our home.

Fast forward to the modern era, where plant-based ingredients have gained prominence, expanding traditional hummus into a desired protein source rich in various legumes.

The added fiber and essential bone-supporting benefits from sesame seeds in tahini, along with vitamin C and digestive properties from lemons, and the medicinal advantages of garlic make hummus a staple recipe to have in the fridge at all times!

Why Butternut Hummus?

Butternut squash stands out as the most flavorful among the autumn squash varieties in my opinion. Many squashes can be quite mild in taste, much like the pumpkin that’s so often celebrated.

When I first made pumpkin hummus, it became clear to me that it needed significantly more flavor, as pumpkin tends to be somewhat bland. To remedy this, I drizzled chili oil over the top instead of the customary olive oil and paired it with my special Pumpkin Pita.

Butternut squash, with its rich flavor and stunning orange hue, deserved to be featured in a hummus that showcased its vibrant color.

This is why I opted for red lentils in place of chickpeas, enhancing the hummus with the colorful addition of sumac.

Toasted Butternut Squash Seeds

Many enjoy Pepitas, or roasted pumpkin seeds, especially during this season. Hence, I roasted the butternut squash seeds with olive oil and salt.

Once the seeds were roasted and cooled, I ground them into a coarse crumble to sprinkle over the butternut squash hummus.

The nutty flavor, combined with coarse salt, complements the garlic-infused, red lentil hummus beautifully!

The Challenge of Making Roasted Butternut Squash Hummus

What challenge, you ask? The real challenge lies not in preparing the hummus but in a different sort of task! My local library, AACPL, invited me to join their Mystery Ingredient Challenge!

I was to stop by the library to pick up a bag reserved for me, which contained a mystery ingredient. Alongside this mystery item, a hefty butternut squash, were two books whose titles cleverly connected to the challenge.

I was tasked with making a dish using the mystery ingredient, and I immediately decided to whip up a recipe for Butternut Squash Hummus!

It’s such a joy for adults to engage in games, mysteries, and collective activities where we can learn from one another. In November, we’ll gather virtually to share what we created and the insights from the mystery ingredient challenge!

How To Create Roasted Butternut Squash Hummus

• To begin with this hummus, roast the squash and the seeds. I seasoned the seeds with olive oil and salt before placing them on a baking sheet alongside the squash.
• After the seeds emitted a nutty aroma, I removed them and allowed the squash to roast until tender.
• Meanwhile, I cooked the red lentils by simmering them with plenty of garlic, a couple of hot chilies, and a large strip of orange rind.

Traditional hummus relies on the acidity of lemons, but I opted for the acidity of orange rind instead. This addition softened the chili heat while enhancing the squash flavor.

• Finally, once the lentils and squash have cooked and cooled, blend them with tahini and a few other ingredients.

I chose to serve the hummus in the roasted butternut squash shell and topped it with the roasted, crushed seeds. It looked fantastic!

Coincidentally, I had a homemade loaf of spelt bread ready to accompany the hummus, but I was also tempted to whip up my pumpkin pita bread with butternut squash. Perhaps next time!

Why You’ll Adore This Recipe

There are countless reasons to cherish this roasted butternut squash hummus. While pumpkin often takes the limelight in autumn, here are more reasons to showcase several butternut squash in this dish.

• A creative twist on conventional hummus using silky red lentils in place of chickpeas
• Naturally sweet and creamy thanks to roasted butternut squash
• Balanced Middle Eastern tastes with tahini, garlic, chili pepper, and tangy sumac
• Zero waste cooking by toasting the butternut seeds for garnish
• An impressive presentation served right in the roasted squash shell
• Ideal for fall gatherings, mezze platters, or healthy snacking

Other Related Recipes You Might Enjoy

The whimsy of serving butternut hummus in its shell didn’t originate in my kitchen during this particular recipe. Every autumn, I prepare a Flavor Rich Butternut Squash Soup served in a hollowed-out butternut squash shell.

Also, red lentils are a staple in my kitchen, especially as I continue the tradition of serving a bean soup on New Year’s Day. But as winter grays drag on by January, I often create a colorful Carrot Ginger Red Lentil Bisque that is just as visually appealing as it is delicious and nutritious!

And lastly, competing in color and nutrition with this butternut hummus is my recipe for the Best Mediterranean Beet Hummus, made from beetroots that I love to grow, packed with garlic and loads of flavor!

Essential Tools You’ll Need

You’ll only require simple kitchen tools to whip up this delightful and flavorful hummus.

• Baking sheet – To roast the butternut squash until fork-tender and to toast the seeds until golden and crunchy.
• Saucepan – Ideal for simmering the red lentils until tender and ready to blend.
• Blender, processor, or immersion blender – Crucial for transforming the lentils and roasted squash into a velvety hummus.
• Cutting board and knife – Important for preparing the squash and other ingredients.
• Metal spoon – For scooping and mixing.
• Measuring tools – To maintain the perfect flavor balance.

Ingredients for Roasted Butternut Squash Hummus

This creamy hummus is crafted from a handful of wholesome ingredients that harmonize sweet, nutty, and savory flavors.

• Butternut Squash – Roasting butternut squash enhances its natural sweetness and yields a silky texture that integrates beautifully into hummus. The vibrant golden flesh lends warmth and depth while imparting a bright color to the dip.
• Red Lentils – This recipe swaps traditional chickpeas for red lentils. They cook rapidly and blend into an incredibly smooth and creamy base, mirroring the warm orange tones of the roasted squash.
• Tahini – This sesame seed paste is vital for imparting the rich nutty flavor that is essential for great hummus. It adds depth and helps create the velvety texture.
• Garlic – A clove or two provide that unmistakable savory punch that balances the squash’s sweetness.
• Olive Oil – A drizzle of high-quality olive oil enriches the dip and aids in emulsifying it into a smooth consistency.
• Sumac – This spice offers a bright citrus kick that elevates the flavors and prevents the hummus from feeling too heavy.
• Chili Pepper – A pinch adds a gentle warmth and a subtle contrast to the squash’s sweetness.
• Butternut Squash Seeds – Rather than discarding the seeds, they are toasted until crunchy and nutty, creating a delightful garnish that highlights the entire ingredient.

How To Serve Roasted Butternut Squash Hummus

For a beautiful presentation, spoon the creamy hummus back into the roasted butternut squash shell. Drizzle with olive oil, sprinkle with toasted squash seeds, and lightly dust with sumac.

Pair it with warm pita bread, flatbreads, or fresh veggies like cucumbers, carrots, and radishes. The vibrant color and nutty fragrance make it a show-stopping dip perfect for fall gatherings or holiday mezze boards.