Roasted Butternut Squash Hummus in bowl sprinkled with sesame seeds with pita chips and celery on side
Roasted Butternut Squash Hummus

Adapted from Jerusalem by Yotem Ottolenghi
I’ve been making this spread ever since I got my hands on this cookbook, almost a decade ago. It always gets rave reviews whenever I bring it to a party… everyone wants the recipe. I’ve only tweaked it slightly, as the chef is a genius and it’s pretty much perfect as is. You’ll love how it hits all the right seasonal notes; winter squash, cinnamon, and maple, and can be served with pita bread, pita chips or cut veggies. Make sure to take it out of the fridge ahead of serving to take the chill off and let the flavors emerge.

Roasted Butternut Squash Hummus

Roasted Butternut Squash Hummus in bowl sprinkled with sesame seeds with pita chips and celery on side
Prep Time 15 minutes
Cook Time 45 minutes
Adapted from Jerusalem by Yotem Ottolengi
I’ve been making this spread ever since I got my hands on this cookbook, almost a decade ago. It always gets rave reviews whenever I bring it to a party… everyone wants the recipe. I’ve only tweaked it slightly, as the chef is a genius and it’s pretty much perfect as is. You’ll love how it hits all the right seasonal notes; winter squash, cinnamon, and maple, and can be served with pita bread, pita chips or cut veggies. Make sure to take it out of the fridge ahead of serving to take the chill off and let the flavors emerge.
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Course Appetizer
Servings 10

Ingredients
 

  • 1 butternut squash, about 2 pounds
  • ¼ cup tahini, well stirred
  • ½ cup plain Greek yogurt
  • 1 large garlic clove, grated finely on a rasp grater
  • 1 teaspoon ground cinnamon
  • 1 teaspoon kosher salt
  • 1 ½ teaspoon maple syrup
  • Sesame seeds and olive oil, optional for garnish
  • pita bread, pita chips, or cut vegetables for serving

Instructions
 

  • Preheat your oven to 375 F. Cut the squash in half lengthwise and scoop out the seeds. Rub a little olive oil onto the flesh of the squash, then place it on a parchment lined baking sheet cut side down. Roast the squash in the oven for 40-50 minutes, until completely soft. Remove and let cool.
  • When the squash is cool enough to handle, peel the skin away and place the flesh in a food processor. Add the tahini, yogurt, garlic, cinnamon, salt and maple syrup and blend until creamy. Taste for seasoning and add more salt if needed,
  • Transfer the mixture to a serving bowl and top with sesame seeds and olive oil. Serve with pita bread, pita chips or cut vegetables.
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