Vegan Hummus with Butternut Squash, Sage and Chilli
GLUTEN FREE II VEGAN II DAIRY FREE II SOY FREE II EGG FREE II SHELLFISH FREE II FISH FREE
Looking for a stunning party dip that is both delicious and healthy? Try this quick and easy recipe for smoky, velvety hummus with a touch of chilli, topped with crispy sage leaves and roasted butternut squash. Hummus is a traditional Middle Eastern dish made from mashed chickpeas, tahini, lemon juice, and garlic.
It can be served as a dip, spread, or savoury dish, and is typically garnished with olive oil, chickpeas, parsley, and paprika. This season, enjoy the nourishing goodness of this classic dish with a flavorful twist!
Notes on ingredients
Chickpeas/cannellini beans
I used tinned cannellini beans instead of chickpeas. Feel free to use whichever you prefer.
Tahini
Is sesame seed paste. You can omit this. I do find that using tahini makes the hummus creamier and it also lasts for ages so it’s not a bad condiment to have in your kitchen.
Chilli
Please use the large red chilli, as these tend to be much milder than the smaller ones. If you are a badass like myself use a Thai red chilli instead.
Ingredients
Tips
Always use really soft chickpeas. Either tinned or boiled is fine.
Use a good quality tahini I used this brand by sun and seed. I bought this online from Well Easy. See below for links and a discount code.
Buy fresh lemons, and your hummus will taste fresh and delicious .Store-bought lemon juice always tastes stale and sad, and it will make your hummus taste stale and sad. And we really can’t have that!
Bicarbonate of soda ( otherwise known as baking soda or bicarb : If you’re cooking your own chickpeas or other beans, adding a pinch of baking soda to the cooking water helps soften the legumes so they break down more easily when blended.
Traditional recipes for hummus calls for tahini, a savory sesame paste from the Mediterranean. Try subbing in other nut and seed butters, such as cashew butte, and sunflower seed butter, for the tahini in a hummus recipe.
Faq’s
How long does homemade hummus last?
Homemade hummus can last for up to one week when stored properly in an airtight container in the refrigerator. Make sure to give it a good stir before serving as it may separate slightly.
Can I freeze hummus?
Yes, you can freeze hummus. Transfer it to a freezer-safe container, leaving some room for expansion, and seal it tightly. Frozen hummus can last for up to three months. When ready to use, thaw it in the refrigerator overnight and give it a good stir before serving.
Can I customize the flavour of my hummus?
Absolutely! Hummus is versatile, and you can customize the flavour to your liking. You can add ingredients like roasted red peppers, sun-dried tomatoes, caramelised onions, or herbs such as parsley, basil, or cilantro. Experiment with different flavour combinations to create your unique hummus.
Can I use a blender instead of a food processor?
Yes, you can use a blender instead of a food processor to make hummus. However, you may need to stop and scrape down the sides more frequently to thoroughly blend all the ingredients. Additionally, you might need to add more liquid to achieve the desired consistency.
Other similar recipes/Other recipes you might like
Spiced hummus with a pomegranate salsa
Smoked garlic and caramelised red onion white bean dip
Makes 4 portions - 45 mins prep & cooking time
Step by Step
Recipe
80 g butternut squash peeled & cubed
1 or 2 cloves garlic
10 sage leaves
2 large red chilli ( optional)
1 400g tin of cannellini beans drained & rinsed
15 ml olive oil
1 tbsp tahini
Juice of 1/2 lemon
1 tsp smoked sweet paprika
3 tbsp water
black pepper & sea salt
Method
Preheat the oven to 180 degrees.
Heat the oil and fry the sage leaves and 1 sliced chilli. drain and leave to one side. Use this olive oil for the hummus as it will have a sage/chilli-infused flavour.
Peel, and dice the butternut squash. Place into a baking tray with a drizzle of olive oil, chilli, sea salt, black pepper, garlic and 5 sage leaves. Roast for 35 minutes or till soft.
Once cooked and cooled, add half the squash mixture to a food processor or blender with all the other ingredients till smooth and creamy. Add a little more water if you want to make a thinner hummus.
Spoon into a bowl and smooth the top. Add the remaining roasted squash, and garnish with the crispy sage leaves and chilli. Enjoy!
Food shopping tips
Are you looking to save money on your FREE FROM ingredients without shopping in several places to save a buck? Take a look at Well Easy. They have made it super simple to shop for healthy free from allergy-specific ingredients. Find everything you need all in 1 place with over 50 filters. You will be sure to find food for your dietary restrictions that are healthy, too!
And it’s cheaper than the health stores or supermarkets, don’t believe me? Take a look for yourself here. Check out my curated shopping list of all my recommended healthier ingredients that I love to cook with. Here’s the link. Use my code KAM10 for £10 off your first order ( £50 minimum order for the first shop).
This blog contains affiliate links, which means I may receive a commission if you purchase using the links. I have personally vetted and used all the products that I recommend.
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