Butternut Squash Hummus

If you're looking for an easy and delicious Paleo and Whole30 compliant appetizer this roasted butternut squash hummus recipe is the perfect option. Gluten-free with no legumes, it makes a tasty, low carb, and healthy dip.

Course Appetizer

Cuisine gluten-free, Paleo, Whole30

Keyword butternut squash

Prep Time 15

Cook Time 35

Resting Time 30

Total Time 1 20

Servings

Calories 144kcal

Ingredients

3 cups butternut squash peeled and cubed
1/4 cup extra virgin olive oil plus 1 tablespoon for roasting
1/3 cup roasted red peppers drained and roughly chopped
2 tablespoons tahini
1 tablespoon apple cider vinegar
1 tablespoon fresh lemon juice
1 clove garlic peeled
1 teaspoon sea salt
1/2 teaspoon smoked paprika

For Garnish

toasted pepitas or roasted squash seeds
fresh parsley chopped
extra virgin olive oil

Instructions

Preheat the oven to 400°F (200°C)
Line a baking sheet with parchment paper or a silicon mat. Scatter the squash out in an even layer and drizzle some olive oil over top of it. Transfer the baking sheet to the oven and roast the squash, tossing occasionally, until it is tender and lightly browned, about 30-35 minutes.
Remove the baking sheet from the oven and carefully transfer the squash to a food processor or high speed blender. Add in 1/4 cup of olive oil, the roasted red peppers, tahini, apple cider vinegar, lemon juice, garlic, salt, and smoked paprika. Blend on constant speed for 1-2 minutes until creamy and smooth.
Transfer the hummus to a bowl, cover, and refrigerate it for at least 30 minutes. Stir and garnish with parsley, pepitas, and a drizzle of olive oil before serving.

Nutrition