This hummus is great as a dip, but it does double duty as a delicious sandwich spread too!
For the roasted squash
- 1 medium sized butternut squash, halved and seeds removed
- 1 1/2 tablespoons olive oil
- 1 tablespoon mixed minced herbs, I used rosemary, sage, and thyme
- kosher salt and pepper to taste
- 1/8 teaspoon garlic powder
For the hummus
- 1 can chickpeas, drained and rinsed
- 1 1/4 cup roasted butternut squash
- 1 garlic clove, chopped
- juice of 1 small lemon
- 1/4 cup “vegan” chicken broth
- 1/4 cup tahini
- 1 teaspoon smoked paprika, plus more for sprinkling
For the optional topping
- 3-4 tablespoons olive oil
- 6 large sage leaves sage
- 2 tablespoons roasted, salted pepitas
- flaky sea salt and coarsely cracked black pepper for serving
To roast the squash
- Preheat the oven to 400°F. Drizzle the squash with the olive oil and sprinkle with the herbs, salt, pepper, and garlic powder. Roast the squash, cut side up for 50-60 minutes until tender.
To make the hummus
- Combine the chickpeas, squash, garlic, lemon juice, broth, tahini, and smoked paprika in a blender or food processor and blend until smooth.
Make the topping
- Heat oil in a small skillet over medium-high heat until hot. Fry the sage leaves until crisp, 2–3 seconds. Transfer with a fork to paper towels and sprinkle generously with coarse salt. Allow the oil to cool completely.
- Drizzle a small amount of the sage infused oil over the top of the hummus. Sprinkle with pepitas, crush sage leaves over the top, and season with flaky sea salt and coarsely ground black pepper. For a really unique look sprinkle with black lava salt like we did.