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 my ways to get some veggies into him this hummus works a treat!
Whats so good about this butternut squash hummus?
- It is slightly tangy and smooth and creamy......
- Its 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).
How to make Roasted Butternut Squash Hummus with Turmeric
- First juice the lemon.
- Add all ingredients to food processor and pulse until blended. To make it extra smooth and creamy you may need to pulse for up to 5 minutes if your food processor is not very strong.
- Adjust seasoning if necessary with more salt and pepper.
- If the hummus is 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.
What can I serve with this butternut squash hummus?
- 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 of 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 kumera 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 keep 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!
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Hope
Serves 10
Hope Pearce
Healthy hummus with butternut squash and turmeric.
10 minPrep Time
10 minTotal Time
Save Recipe5 based on 10 review(s)
Ingredients
- ½ medium sized lemon
- 1 cup roasted butternut squash, peeled and cubed
- 1.5 cups cooked chickpeas or 1 can (400gm) of chickpeas, drained
- 4 tablespoon extra virgin olive oil
- 1 tablespoon tahini
- ½ teaspoon dried turmeric
- ½ teaspoon sea salt
- 1 garlic clove, peeled
- Ground black pepper to taste
- ¼ cup sunflower seeds
- ½ tablespoon 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.
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