Blend in butternut squash to classic hummus for a veggie-packed dip or spread toddler’s love to eat with crackers, veggies, and bread. This homemade butternut squash hummus is rich in natural sweetness, protein, fiber, and Vitamin C.
On a recent weekend, I had some leftover roasted squash in the fridge and needed to put it to good use. I decided to turn it into Butternut Squash Hummus, thinking that I’d make an open faced sandwich for myself for lunch. L came into the kitchen when she heard the food processor and, to my surprise, got really excited about eating hummus for lunch.
Hummus is one of those foods that all crunchy mamas try to feed their babies, myself included. It’s easy to make (or to buy), it’s fun to dip things into, and it’s nutritious. But, for whatever reason, L never liked it much in all the times I tried to give it to her—until she started a new school this past fall where hummus is regularly on the menu.
I love how she basically eats anything and everything at school—there are no options if someone doesn’t like something and everyone eats what Miss Cathy makes, so peer pressure-wise, I think it works. (There is always a fruit along with the main course of lunch so no kiddo will starve if they genuinely don’t like what’s being served.) They eat guacamole, tacos, enchiladas, goulash, casseroles, dips of all kinds, muffins, and yes, hummus. As someone who takes feeding my kid very seriously, it’s so amazing to not have to worry about what she’s being served at school.
But back to the hummus. I’ve never tasted the kind they have at school, but I’m guessing that it’s on the mellow side. I left out the garlic when I made this for us that day since I know she doesn’t always love the flavor.We ate the batch in two days, mostly scooping it up with slices of cucumber, though it makes a pretty great spread for bread, toast, or crackers too.Print
You can use canned squash or whole squash that you’ve roasted and pureed.
- 2 cups chickpeas (drained and rinsed if canned)
- 1 cup pureed butternut squash, drained if necessary (canned works well)
- 3 tablespoons tahini
- juice of 1 lemon
- 1 teaspoon cumin
- 1 teaspoon salt
- 1 garlic clove (optional)
- 1/2–3/4 cup water
- Fresh veggies, crackers, and/or toast, as desired
1. Combine all ingredients in a food processor. Process until smooth, adding as much water as needed to create a light and fluffy hummus. Serve as a dip or spread on toast or bread
Store in the fridge in an airtight container for up to 5 days.
Use sweet potato instead of squash.
Try white beans (such as cannellini) instead of the chickpeas.