Roast Squash Hummus Winter Salad (Print Version)

Roasted squash and sweet potatoes over creamy butter bean hummus with toasted seeds.

# What You Need:

→ Vegetables

01 - 1 medium butternut squash, peeled and cubed (about 24.7 oz)
02 - 2 medium sweet potatoes, peeled and cubed (about 17.6 oz)
03 - 2 red bell peppers, seeded and sliced
04 - 2 tablespoons olive oil
05 - Salt and pepper to taste

→ Hummus

06 - 1 can (14.1 oz) butter beans, drained and rinsed
07 - 2 tablespoons tahini
08 - 2 tablespoons fresh lemon juice
09 - 1 clove garlic, crushed
10 - 3 tablespoons extra-virgin olive oil
11 - 1/2 teaspoon ground cumin
12 - Salt and pepper to taste
13 - 2 to 3 tablespoons water as needed

→ Toppings

14 - 3 tablespoons mixed seeds (pumpkin, sunflower, sesame)
15 - 2 tablespoons fresh parsley, chopped
16 - 1 teaspoon smoked paprika, optional

# How To Make It:

01 - Preheat the oven to 400°F.
02 - Place the butternut squash, sweet potatoes, and bell peppers on a baking tray. Drizzle with olive oil, season with salt and pepper, and toss until evenly coated.
03 - Roast for 30 to 35 minutes, turning halfway through, until golden and tender.
04 - In a food processor, combine the butter beans, tahini, lemon juice, garlic, extra-virgin olive oil, cumin, salt, and pepper. Blend until smooth, adding water gradually to achieve a creamy consistency. Taste and adjust seasoning as needed.
05 - In a dry skillet over medium heat, toast the mixed seeds for 2 to 3 minutes until fragrant and lightly golden. Remove from heat and set aside.
06 - Spread a generous layer of butter bean hummus on each serving plate. Top with roasted vegetables. Sprinkle toasted seeds, fresh parsley, and smoked paprika if desired.

# Expert Advice:

01 -
  • It comes together in under an hour and tastes like you spent all day cooking.
  • The butter bean hummus is so creamy and lemony that you'll find yourself eating spoonfuls straight from the bowl.
  • Roasted vegetables become impossibly sweet and caramelized, nothing like their raw selves.
  • It's naturally vegetarian and gluten-free without tasting like you're missing anything.
02 -
  • Don't cut your vegetables too small or they'll shrivel and lose their sweetness; aim for chunks that won't fit entirely on a fork.
  • Blend your hummus with the food processor rather than a blender if you have the choice; you get better texture and control over when it's creamy enough.
  • The toasted seeds are essential, not optional; they're the only thing that gives you that contrast between creamy and crunchy that makes you want another bite.
03 -
  • Pat your roasted vegetables dry slightly before plating if there's pooled moisture, so the hummus doesn't become watery underneath.
  • Toast your seeds immediately before serving so they stay crispy; if they sit around they lose that textural advantage that makes people reach for another bite.
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