Jerk Squash Hummus

Jerk Squash Hummus

The creamy flavors of hummus with a fall twist of roasted squash and spiked with spicy homemade jerk seasoning! You are going to want to make a big batch of this one so you can have it all week! Pop it on your salad on Monday, have it with some veggies on Tuesday, make a sandwich with it on Wednesday, and then serve it with some crackers for cocktail hour on Thursday! It’s also a great thing to make ahead and bring to a holiday party! Something different from the usual dips, and the heat will wake up all your friends and relatives!

The inspiration for this recipe

Georgina had some curried squash hummus recently and she wanted me to make a similar thing for a snack, but of course, I wanted to switch it up a bit. This has been the year of jerk seasoning for me. I have always loved it, but I have eaten it like 10 times more than normal this year, so of course, jerk squash hummus was my first idea. Seriously obsessed.

I roasted up some squash and quickly sautéed all the jerk ingredients before tossing it all in the blender to make hummus. I bumped up the habaneros for this, cause I wanted to really taste the spice and thought some would get lost in the creaminess of the chickpea and squash. Let me tell you, this was spicy! but in the perfect way. The balance of flavors was fantastic and I loved the combo on a nice salty cracker.

Make the jerk seasoning first

jerk seasoning ingredients

Allspice, thyme, habanero, garlic, ginger, shallot, and scallion. Check out this great jerk seasoning recipe I often use as a guide! Scotch bonnet is more traditional in jerk seasoning, but I can find habanero more easily so I usually use that.

cook the jerk first

Tossed with some oil and high heat. I like the flavor of the raw jerk seasoning but I think for this dish cooking it slightly make the flavors in the jerk squash hummus pop a bit more.

Now roast the squash

The squash is just roasted for 10 minutes until tender with some salt and olive oil.

then roast the squash

Time to blend the jerk squash hummus

Put the chickpeas in the blender first, then the squash, then the jerk seasoning- Blend the hummus smooth! You really want to blend this mixture up well to make sure it is perfectly smooth, so let it rip.

all in the blender with the chickpeas

Serving the jerk squash hummus

Spread the jerk squash hummus into a bowl and add lots of oil on top. Then garnish with allspice and thyme. I served it with these long crackers I found at the store, but it would go well with any crackers or pita chips you normally like for hummus.

jerk squash hummus

Creamy, salty, spicy, delicious jerk squash hummus!

jerk squash hummus

Storing Jerk Squash Hummus

This jerk squash hummus will last great in the fridge for a week. I like to put it into the container and top it with some olive oil. Then stir it together when it is time to serve it, and top it with the garnishes.

If you are looking for more great dip recipes, check out my sweet potato bean dip, or my all time favorite onion dip!

Jerk Squash Hummus

A simple hummus made with roasted squash and a freshly made jerk seasoning with lots of thyme and habanero
Prep Time20 minutes
Cook Time10 minutes
Total Time30 minutes
Servings: 8 people
Calories: 162kcal

Equipment

Ingredients

Jerk mixture

  • olive oil
  • 3 habaneros stem and seeds removed
  • 2 scallions trimmed and roughly chopped
  • 1 shallot peeled and cut into quarters
  • 3 cloves garlic peeled and cut in half
  • 1 tablespoon grated ginger
  • 2 teaspoons ground allspice
  • 20 thyme stems leaves removed and stems discarded

Hummus

  • 2 cups chopped squash 1 inch chunks
  • 1 can chickpeas drained and rinsed
  • 1/4 cup tahini
  • 1 tablespoon honey
  • juice of 2 limes
  • 1 tablespoon soy sauce
  • salt and pepper

Instructions

  • Preheat oven to 450
  • Reserve a little thyme for garnish. Bring a frying pan to high heat with a little olive oil. Add all the prepared jerk ingredients and cook about 3 minutes, tossing and stirring often. Remove from heat.
  • Toss the squash on a pan with some olive oil and roast until soft and starting to brown on the edges, about 10-15 minutes
  • Add the chickpeas, squash, jerk mixture, tahini, honey, lime, and soy sauce to the blender. Season with salt and pepper. Blend for about 3-5 minutes until smooth.
  • Place in a serving dish and drizzle with some olive oil. Top with thyme and allspice and serve.

Nutrition

Calories: 162kcal | Carbohydrates: 24g | Protein: 7g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Sodium: 135mg | Potassium: 368mg | Fiber: 6g | Sugar: 6g | Vitamin A: 3926IU | Vitamin C: 19mg | Calcium: 72mg | Iron: 3mg

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