This post is sponsored by Hellmann’s. All comments and opinions are my own.
We eat a lot of hummus here at my house… a LOT!
We can go through 4 – 5 store bought containers in a week. That can get really expensive, so I often make my own hummus so that I can make a double or triple batch. I’ve also learned that adding other ingredients to a basic hummus can really pump up the flavor and sometimes even bulk up the quantity.
One of my favorite things to add to hummus is roasted veggies. Some of my favorite are: pumpkin, sweet potatoes, eggplant and what I am sharing today – butternut squash! I just cut the veggies in chunks, toss in a little Hellmann’s Mayonnaise and roast until they caramelize. That great taste goes into a standard hummus recipe for an a dip/spread that is absolutely amazing!
Put out with some pita, raw veggies or crispy bagel chips for a snack that’s packed with flavor. It’s also perfect on a salad with some grilled salmon or simply spread on bread as a condiment for your favorite sandwich. And if you want to just eat it by the spoonful, don’t worry—I won’t tell!
There are so many uses, you’ll want to make this recipe every single week!
Luckily you can stock up on plenty of Hellmann’s Mayonnaise for this and all your other favorite recipes. Look for the 15- 20 ounce containers on sale buy one, get one FREE as part of the Publix ad valid 1/12 to 1/18 (1/11 to 1/17 for some).
Hellmann’s Mayonnaise 15 to 20 oz, BOGO
Butternut Squash Hummus
- 2 cups butternut squash - cubed
- 1/2 cup Hellmann's Mayonnaise
- 1 tsp kosher salt
- 1/2 tsp fresh cracked black pepper
- 15 oz can of chickpeas - drained and rinsed
- 1/4 cup fresh lemon juice
- 1/4 cup tahini
- 1 clove garlic - minced
- 1/2 tsp kosher salt
- 1/4 cup olive oil + Additional for serving
- 1/2 cup water - if needed
- toasted pepitas and smoked paprika - for serving (if desired)
- Preheat oven to 400º F.
- Place the cubed squash in a bowl and add the Hellmann's Mayonnaise, salt and pepper and toss to coat.
- Spread the coated squash on a baking sheet and roast for 30 minutes, until caramelized.
- Add the tahini and lemon juice to the bowl of your food processor and blend for 1 minute, until whipped and creamy.
- Add the olive oil and garlic and process for an additional 30 seconds.
- Add half of the chickpeas, half of the roasted squash and 1/4 cup of water then process for 1 minute.
- Scrape the sides, add the remaining chickpeas, salt and remaining squash then process for 1 - 2 minutes or until smooth and creamy (Add additional water if needed to thin the hummus and help create smooth creamy hummus.)
- Spoon the hummus into a bowl, create a well and drizzle with olive oil. Top with roasted pipits and smoked paprika if desired. Serve and enjoy!