Winter Squash Hummus

This cozy, spiced hummus from Chef Brett is perfect for winter! Made with roasted delicata squash, tahini, and warm curry flavors, it’s a creamy, nutrient-packed twist on a classic dip. Enjoy it as a snack or a flavorful addition to your winter gatherings.

Project Angel Heart Registered Dietitian Zachary Hedden notes that this dish offers a nutrient-dense combination of fiber, healthy fats, and plant-based protein. Delicata squash provides vitamins A and C, which support immune function and eye health, while chickpeas contribute protein, fiber, and essential minerals like iron and magnesium.

Tahini and extra virgin olive oil add heart-healthy unsaturated fats and antioxidants, promoting cardiovascular health. Garlic and curry spices provide anti-inflammatory and immune-boosting properties, making this dish both flavorful and nourishing. Enjoy!

Serves 4-6 people

  • 1 medium delicata squash, halved lengthwise and seeded
  • 1 garlic bulb, halved crosswise (so each clove is exposed but still intact)
  • 1 tablespoon curry powder or vadouvan spice
  • 1/4 to 1/2 cup extra virgin olive oil (use a good-quality oil for the best flavor)
  • Kosher salt, to taste
  • 1 (15 oz) can chickpeas, drained
  • 1/2 cup tahini
  • 1 orange, juiced
  • 1/4 cup toasted hazelnuts, roughly chopped

Preheat oven to 350°F. Place the squash halves cut-side up on a baking sheet. Drizzle with olive oil, season with salt and curry powder, and place the garlic bulb inside one of the squash halves, cut-side up.

Roast for 35-45 minutes, or until the squash is soft and easily pierced with a knife. Let cool slightly.

Scoop the roasted squash flesh into a food processor (discard the skin). Squeeze the roasted garlic cloves out of their skins and add them to the processor along with chickpeas, tahini, orange juice, ¼ cup olive oil, and a pinch of salt. Blend until smooth, adding more olive oil as needed for a creamy consistency.

Transfer to a serving bowl and drizzle with additional olive oil. Sprinkle with toasted hazelnuts for crunch.

Serve with warm pita or fresh veggies. Enjoy!