For the Love Of Mangoes

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    My most classic and cherished original recipe: Butternut Squash Hummus.

    Creamy, legume-free for special diets that restrict consumption, and full of garlicky goodness.

    Butternut Squash Hummus

    Prep Time15 mins
    Cook Time30 mins


    • Food Processor


    • 1/2 butternut squash 2 cups peeled and cubed
    • 3 garlic cloves
    • 7 tbsp extra virgin olive oil
    • 4 tbsp tahini
    • 4 tbsp fresh lemon juice
    • 1 tsp salt
    • 1 tsp cumin
    • some paprika olive oil, and parsley for garnish


    • Preheat oven to 375F.
    • In a small mixing bowl, combine garlic cloves and butternut squash cubes with a tsp of olive oil and a bit of salt.
    • Once the oil is spread evenly, place on a baking sheet and roast uncovered for 30 minutes or until butternut squash had golden brown edges.
    • In the meantime, in a food processor, combine olive oil, tahini, lemon juice, salt and cumin and mix for 10 seconds.It should taste a bit too salty at this point.
    • Once slightly cooled, add butternut squash mixture to the food processor and blend for 1-3 minutes until creamy.
    • Move to your storage or serving bowl and garnish with olive oil, paprika, and parsley.
    • Enjoy warm or cooled!


    Paleo Hummus

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    Sauces × Snacks

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