Autumn Squash & Scallion Hummus Recipe

Name: Autumn Squash & Scallion Hummus
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups roasted kabocha squash, about half of one medium kabocha squash; 1 -2 tablespoon olive oil, for roasting; 1 (19 ounce) can chickpeas, 1 . 5 cups cooked if cooking from scratch; 6 scallions, chopped; ¼ cup raw tahini or ¼ cup toasted tahini; ¼ cup lemon juice; 1 12-2 teaspoons salt; 1 -2 tablespoon olive oil; 1 pinch paprika; 1 pinch black pepper; 1 pinch cilantro (to garnish) or 1 pinch parsley (to garnish)

Servings: persons

2 cups roasted kabocha squash, about half of one medium kabocha squash
1 -2 tablespoon olive oil, for roasting
1 (19 ounce) can chickpeas, 1 . 5 cups cooked if cooking from scratch
6 scallions, chopped
¼ cup raw tahini or ¼ cup toasted tahini
¼ cup lemon juice
1 12-2 teaspoons salt
1 -2 tablespoon olive oil
1 pinch paprika
1 pinch black pepper
1 pinch cilantro (to garnish) or 1 pinch parsley (to garnish)

1
First, heat the oven to 400 degrees.
2
Seed & cut the squash into lengthwise pieces, leaving the highly nutritious skin on (it will soften in the roasting process).
3
Of course, if you have an aversion to the skins, feel free to remove them but Im a whole squash girl always have been and I take great pleasure in eating whole thing :).
4
Toss or rub the squash slices in a little olive oil and place on a flat baking tray.
5
Bake for 25-30 minutes or so, until the squash pieces are browning and soft.
6
Be sure to flip them over once or twice to cook evenly and prevent sticking.
7
When ready, remove from the oven to cool for a few minutes before pureeing.
8
To make the hummus, combine all of the ingredients in a sturdy blender or food processor.
9
Blend until smooth, adding a little olive oil or water to create a silky smooth consistency.
10
Transfer to large container and use right away or refrigerate.

571

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 cups roasted kabocha squash, about half of one medium kabocha squash, 1 -2 tablespoon olive oil, for roasting, 1 (19 ounce) can chickpeas, 1 . 5 cups cooked if cooking from scratch, 6 scallions, chopped, and more.

Yes, Autumn Squash & Scallion Hummus falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Autumn Squash & Scallion Hummus

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions