Hummus doesn't typically contain animal products, so it is vegan. This hummus uses fresh chickpeas, tahini, lemon juice, garlic, and a few other pantry ingredients.

What vegetables can I make hummus with?

There are tons of hummus combinations. Roasted butternut squash, roasted pumpkin, cilantro and lime, lemon and beet , roasted carrot and sriracha, lemon and dill...the possibilities are endless!

How do you fix hummus that is too thick?

Add a little more olive oil to thin it out. Start with 1-2 Tablespoons and add more as needed.

How do you fix hummus that is too thin?

If you have some extra chickpeas, add them. Refrigerating the hummus will also help it thicken.

How do you fix hummus that tastes too bitter?

Add acid! Lemon juice and rice wine vinegar both work well - start with 1-2 Tablespoons and add more to taste. For future reference, you might want to use less tahini.

What kind of chickpeas should I use for hummus?

Rehydrated and cooked chickpeas work best for hummus. You can use canned chickpeas, but they don't blend as nicely.

Butternut squash hummus

Description

This butternut squash hummus is the perfect festive hummus for fall. It's creamy and savory, and as an added bonus, delivers some extra velvety sweetness. Grab some crackers and fire up the stove - you won't want to miss it!

Ingredients

Units Scale

2 cups roasted butternut squash
2 cups dried chickpeas (or 3-4 cans of chickpeas, drained and rinsed)
1/3 cup olive oil
1-2 cloves garlic
Zest of 1 lemon
Juice of 4-5 lemons
3-4 Tbsp tahini
Salt and pepper to taste
Sesame seeds and pumpkin seeds (optional garnish)

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Instructions

Rehydrate chickpeas: put chickpeas in a medium saucepan and cover with an inch or two of water. Bring to a boil for 5 mins, then turn off heat and let sit for 1 hour. Then drain the water and add the chickpeas back into the pot.
Cook chickpeas: cover with 2-3 inches of water. Bring to a boil, then reduce the heat to simmer with lid slightly ajar, this time for 3-4 hours.
Roast butternut squash: meanwhile, peel and dice butternut squash. Toss with some olive oil, salt, and pepper, then roast at 350 for 30-60 mins, flipping halfway through.
Blend & taste: put all ingredients into a blender (or large bowl if using an immersion blender) and blend until homogenous. Taste, and adjust as needed per suggestions above. Garnish with sesame seeds, pumpkin seeds, and olive oil if desired. Store in refrigerator for up to 1 week.

Keywords: hummus, butternut squash hummus, vegan hummus, vegan snacks