Published on December 19th, 2008 | by Melissa Elliott


Simple Seasonal Spread: Curried Roasted Butternut Squash Hummus

This fast, simple spread will add a kick to your typical hummus, as well as some essential vitamins. Make use of the abundant butternut squash this season and serve it at your next party.

Curried Roasted Butternut Squash Hummus Spread
Recipe courtesy of Celine Steen at Have Cake, Will Travel

2 cups chopped roasted butternut squash [400F oven, butternut squash cut in 8 pieces, brushed with olive oil, sprinkled with fresh milled pepper, coarse sea salt, 45 minutes or until tender]
1 14oz can of chickpeas, drained and rinsed
1 big garlic clove, grated
1 Tbsp roasted peanut oil
1/4 cup tahini
juice of 1/2 medium lemon, about 2 Tbsp
1 generous Tbsp curry powder
pinch ground cumin
pinch coarse sea salt + more pepper, if desired.

Throw all the ingredients in your food processor or blender, blend until smooth, scraping the sides with a rubber spatula to make sure everything gets blended well.
Serve chilled, at room temperature, or even warm, with crackers, pita bread, or chips. Makes about 3 cups.

[social_buttons]Celine Steen is the author of the blog Have Cake, Will Travel, as well as co-author of the upcoming book “500 Vegan Recipes” by Fair Winds Press.

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About the Author

Melissa Elliott is a freelance writer based in San Francisco. Her personal blog,, documents her culinary adventures from her kitchen to vegan food around the world. When she's not glued to her computer or on the road, she loves to spend time with her husband, Ryan, cats Beamish & Scurvy, and beloved chihuahua, Strummer.

2 Responses to Simple Seasonal Spread: Curried Roasted Butternut Squash Hummus

  1. Erin says:

    I knew that was a Celine recipe soon as I saw the picture! Sounds very tasty.

  2. Tickon says:

    Great recipe! We love the sweet taste the squash gives and it mixes very well with the curry taste. Our sandwiches taste great!
    Thanks for sharing it!!

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