This nutritious and tasty butternut squash hummus with turmeric makes a smooth, creamy and healthy hummus the whole family will love! So easy to make and tasty! Serve on a platter, spread on toast or crackers or use as a dip for veggie sticks.
(This post was first published in June 2016, it has been updated to improve reader experience).
This bright, colourful hummus makes such a versatile spread, it is not only delicious but super healthy!
If you love bright and colourful food you will love this tasty hummus – it is a gorgeous vibrant golden colour from the butternut squash and turmeric – it brightens up any platter or however you choose to enjoy it.
My little boy loves hummus, and as I’m always looking for ways to get some veggies into him this hummus works a treat!
What’s so good about this butternut squash hummus?
- It is slightly tangy, smooth and creamy……
- It’s healthy……nutritious…..and tasty!
- This hummus jazzes up any platter with its bright yellow colour.
- It makes an easy way to get some protein, veggies, and raw garlic (oh….yes) into your kids….or yourself!
- Butternut squash is a powerhouse full of nutrients as far as veggies go making it a great veggie to eat for boosting immunity. It has truckload of of vitamin A (in the form of beta-carotene), vitamin C, manganese and potassium (source).
What to serve with:
- Serve with veggie sticks on a platter
- Use as a dip or spread for crackers such as my crunchy seed crackers.
- Enjoy with toasted pita chips
- Use as a spread on toast or bread. It goes great with my Paleo nut and seed bread with rosemary and olives.
- Serve as a side with a salad, buddha bowl or falafals.
- Serve with vegetable fritters or patties such as these veggie quinoa patties.
Do I need to use soaked chickpeas to make this hummus?
Yes, it is a good idea, particularly if you find legumes hard to digest. For directions on how to soak chickpeas see my post here Mediterranean Chickpea Salad. If soaking is not for you and you are looking for the quickest hummus possible then using drained and rinsed chickpeas from a can will also work well.
Other recipe tips and FAQ…..
Does the turmeric taste strong in this hummus? Does it taste like curry?
No – but you do get the added health benefits from the turmeric plus you get a hummus that is a simply gorgeous colour. You don’t need to use turmeric if you don’t want to but as you can barely taste it I urge you to give it a go.
Turmeric is one of my absolute favourite herbs to use because it is just so good for you!! I love to add a dash here and there wherever you can, it gently supports the liver to detoxify (something we could all do with in this day and age, hello pollution, coffee, wine, additives in our food, chemicals in our environment), has immune boosting properties and is fantastic for lowering inflammation in the body (source).
What can be used in place of butternut squash?
In place of butternut squash you could try roasted pumpkin, kabocha squash, golden sweet potato or kumara or roasted carrots.
Do I need to use tahini in this hummus?
No, it will still work without it however it really does give the hummus an extra creamy and silky texture.
How long will this hummus keep?
It should be kept in an airtight container in the fridge for up to five days.
Other recipes you may like to try:
Gluten-Free & Paleo Savoury Muffins
Creamy Lemon Coconut Bliss Balls
Turmeric Veggie Rice Balls with Sesame Seeds
I hope you enjoy this recipe! Please let me know how you got on in the comments below, I love hearing from you!
For more tasty recipes and to see what I’ve been getting up to you can follow me on Facebook, Instagram, or Pinterest .
Hope
Roasted Butternut Squash Hummus with Turmeric
Ingredients
Hummus
- ½ lemon medium-sized
- 1 cup butternut squash roasted ,peeled and cubed
- 1.5 cups cooked chickpeas or 1 can 400gm of chickpeas, drained
- 4 Tbsp olive oil extra virgin
- 1 Tbsp tahini
- ½ tsp turmeric dried
- 1/2 tsp sea salt
- 1 garlic clove peeled
- Ground black pepper to taste
Topping
- 1/4 cup sunflower seeds
- 1/2 Tbsp olive oil
Instructions
- Juice the lemon.
- Add all ingredients to food processor and pulse until blended.
- Adjust seasoning if necessary with more salt and pepper.
- If too dry for your taste add some more olive oil as necessary.
- Optional topping:In a small saucepan add the olive oil and gently cook the sunflower seeds until they are golden brown for 2-3 minutes. Remove from the heat and leave to cool before adding to the top of the hummus.
Nutrition
Nutrtition Information
This nutritional information is an estimate only and is provided as a courtesy to readers. It was auto-generated based on serving size, number of servings, and typical information for the ingredients listed in the recipe card. Please feel free to use your preferred nutrition calculator. Please consult your doctor about any specific dietary requirements.
