Sweet…Creamy… Hot and bursting with flavor! This Spicy Honeynut Squash Hummus is everything you want a dip to be, and it will surely be dreamed about year-round!
A Healthy Seasonal Hummus
Hummus really should be its own food group in our opinion. It’s full of plant-based protein, immune fighting garlic, and healthy fats. But this honeynut squash hummus also brings a seasonal favorite- squash!
But this isn’t any ordinary squash. This is the one and only honeynut. The perfect child of the butternut and the buttercup squash. Even though it looks like a mini butternut squash, don’t be fooled! This tiny variety packs a flavor punch in a cute little package.
A Sweet and Spicy Combination
Once you have gotten your hands on this rockstar of a squash, simply cut in half and roast for 15 minutes. Then, scoop out the creamy interior and blend with all of the other ingredients.
The winning combo of the sweet and buttery squash against the zesty and warming chipotle peppers swimming in abodo sauce can’t be missed. No truly. Don’t miss it! Of course, if you don’t love spicy food, it can be made minus the peppers.
A Favorite Fall Recipe
But we will warn you, once you have finished licking your lips, your love for hummus will have increased exponentially. In fact, we are craving this Spicy Honeynut Squash Hummus right now! Luckily Fall is just getting started! Happy dipping!
Finally, if you have made this hummus recipe, we would love to hear what you think. Please comment down below and be sure to rate the recipe. ⭐️⭐️⭐️⭐️⭐️ Thanks so much!
Additionally, you can also take a photo and tag us on instagram. We would love to get your feedback! Happy Fall! 🍂
Spicy Honeynut Squash Hummus
- Prep Time: 5 mins
- Cook Time: 15 mins
- Total Time: 20 mins
- Yield: 10 servings 1x
- Category: Appetizer, Snack
- Method: Bake, Blend
- Cuisine: Middle Eastern Fusion
- Diet: Vegan
Description
A seasonal hummus recipe that’s made with chipotle peppers and creamy honeynut squash. This spicy honeynut squash is Fall at its finest!
Ingredients
- 1 Honeynut Squash (Halved and seeds removed)
- 1 15oz. Can Garbanzo Beans (Drained and Rinsed, Liquid Reserved)
- 2–3 Chipotle Peppers with Adobo Sauce
- 1 Lemon (Juiced)
- 3 Cloves Garlic
- 3 TBsp Tahini
- 2 Tbsp Olive Oil
- 1/4 tsp Salt and Pepper (or to Taste)
Instructions
- Preheat the oven to 400℉.
- Half the squash and scoop out the seeds. (The seeds can also be roasted for a healthy snack!)
- Place the squash cut side down on a baking sheet that has been coated with a thin layer of oil. Place the unpeeled garlic and the seeds (if you desire) on the baking sheet as well.
- Bake for 5 minutes and check the seeds. If they are brown and beginning to pop, remove them from the pan.
- Continue to cook the squash and garlic for 10-15 minutes. Remove from the oven and allow to cool.
- Place the rest of the ingredients for the hummus into a blender.
- When the squash is cool, scoop out the flesh into the blender (discard the skin). Peel the garlic and add that to the blender as well.
- Blend on high until very smooth. Scrape down the side of the blender to promote even texture. If the hummus is too dry, add the saved liquid from the garbanzo beans or olive oil until a desired consistency is reached.
- Transfer to a bowl and top with the toasted squash seeds and extra adobo sauce as a garnish.
- Serve with pita bread, crackers, or fresh cut veggies and enjoy!
- Leftover hummus can be refrigerated in an airtight container for up to 5 days.
Notes
- The equipment listed above contains affiliate links to products that we personally use, love, and recommend!
Keywords: Fall Hummus Recipe, Honeynut Squash Recipe, Healthy Vegan Snack
If you love Honeynut Squash, check out these other recipes too!
Honeynut SquashBuddha Bowls with Sriracha-Tahini Sauce
Roasted Honeynut Squash with Spicy Zhoug
Honeynut Squash & Wild Mushroom Soup
