Eva’s Lebanese Hummus Recipe

Eva’s Lebanese Hummus Recipe


1 ½ cups roasted butternut squash (half of a 2.5 lb. butternut squash) 

2 tbsp olive oil

1 ½ cups cooked chickpeas (one 15-oz can of chickpeas, rinsed and drained) 

2 tbsp tahini 

1 garlic clove, peeled 

1 lemon, juiced

2 tbsp water 

½ tsp sea salt with black nigella seeds

¼ tsp smoked paprika 

¼ tsp cumin 

Freshly ground pepper

Cilantro as garnish


1. Preheat oven to 425 degrees.

2. Wash butternut squash, cut in half, and scoop out seeds.

3. Rub 1 tsp of olive oil over insides of butternut squash (½ tsp on each half).

4. Place olive oil-rubbed-side of squash down on a baking sheet and roast for 30 minutes.

5. Remove from oven and let cool.

6. Once cooled, scoop out 1 ½ cups worth.

7. Add butternut squash, 1 ½ tbsp olive oil, chickpeas, tahini, garlic, lemon, and water to a food processor or blender, and process until smooth. Purée the squash with its skin. Important! The skin adds to the delicious flavor.

8. Add in spices and blend until well-combined.

9. Serve with veggies, crackers, or dipping of choice.

10. Will keep in fridge for up to 1 week; makes approximately 8 servings.

February 26, 2023

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