Butternut Squash, Ginger and Basil Hummus with Vegetables

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  • RECIPE SOURCE Kitchen on Fire Cooking School


  • 3/4 cup butternut squash puree, use 1 small butternut squash
  • 1 15-oz Chickpeas, cooked or canned
  • 2 Tbs Tahini
  • 3 clove garlic, rough chopped
  • 1 tbs olive oil, some for the dressing
  • 1 Tbs Lemon Juice (from 1 lemon)
  • 2 teaspoon ginger, chopped
  • 2 tbs basil, finely chopped
  • 1 tsp Cumin, ground
  • 2 tsp Smoked Paprika; plus some for garnish
  • 1/4 tsp Sea Salt and Pepper to taste
  • 6 cups for dipping, cut vegetables

Cooking Instructions

1. Preheat the oven at 400F

2. If using fresh, cut the squash in half lengthwise and remove the seeds.

3. Place squash on a nonstick sheet tray into the oven for 30 minutes until cooked through & tender. Let cool slightly & remove the flesh from the skins. Let cool, take 3/4 cup for the hummus, and keep the rest for a soup or eat as a side.

4. Combine all ingredients, including 3/4 cup of squash in a food processor, and process until smooth. If too thick, add a little water

5. Smear the hummus in a serving bowl, sprinkle with some smoked paprika. Gently pour the olive oil.

6. Serve with bite sized cut vegetables; raw or lightly blanched or roasted.