Pin It My tiny apartment kitchen was freezing that January, but the oven warmed everything up while the squash roasted. I'd originally planned to make a basic roasted veg bowl, then remembered I had a can of butter beans hiding in the cupboard. That impromptu hummus turned an ordinary dinner into something I started craving weekly, even when spring finally arrived.
When my sister came over for dinner last month, she kept pausing between bites to ask what was in the hummus. She's never been a fan of traditional chickpea versions, but butter beans have this naturally velvety texture that won her over completely. Now she texts me every time she makes it, usually with some variation she's discovered.
Ingredients
- 1 medium butternut squash: The sweetness here balances beautifully against the savory hummus, and cubing it small helps it cook evenly.
- 2 medium sweet potatoes: I've learned that cutting these into similar sized pieces as the squash prevents some pieces from turning to mush while others stay firm.
- 2 red bell peppers: They get almost jammy in the oven, adding this incredible sweetness that you cannot get from raw peppers.
- 2 tablespoons olive oil: This is just enough to coat the vegetables without making them greasy or preventing proper browning.
- Salt and pepper: Don't be shy here since roasted vegetables can handle, and honestly need, more seasoning than you might think.
- 1 can (400 g) butter beans: These are the secret weapon that makes the hummus incredibly creamy without needing excessive tahini or oil.
- 2 tablespoons tahini: This adds just enough nutty depth without overwhelming the delicate flavor of the butter beans.
- 2 tablespoons lemon juice: Fresh is absolutely non-negotiable here since bottled lemon juice has this weird metallic aftertaste.
- 1 clove garlic: One small clove is plenty because raw garlic gets intense quickly once blended.
- 3 tablespoons extra-virgin olive oil: The hummus needs this richer olive oil to achieve that luxurious mouthfeel.
- 1/2 teaspoon ground cumin: This earthy spice bridges the gap between the vegetables and the beans perfectly.
- 2-3 tablespoons water: The amount varies every single time I make it, so start small and keep adding until it's silky smooth.
- 3 tablespoons mixed seeds: I buy the pre-mixed seed packs from the baking aisle, but you could use whatever combination you prefer.
- 2 tablespoons fresh parsley: Flat-leaf parsley has better flavor, and fresh herbs really do make a noticeable difference here.
- 1 teaspoon smoked paprika: This is completely optional, but that little smoky kick over the top is such a nice surprise.
Instructions
- Heat things up:
- Preheat your oven to 200°C (400°F) and grab your largest baking tray because overcrowding leads to steaming instead of roasting.
- Prep your vegetables:
- Place the cubed butternut squash, sweet potatoes, and sliced bell peppers on the tray, then drizzle with olive oil and season generously before tossing everything together with your hands.
- Roast until golden:
- Let the vegetables cook for 30 to 35 minutes, turning them halfway through, until they're tender with these gorgeous caramelized edges.
- Make the magic hummus:
- While the vegetables roast, combine the butter beans, tahini, lemon juice, garlic, olive oil, cumin, salt, and pepper in your food processor and blend until completely smooth, adding water one tablespoon at a time until it reaches your desired consistency.
- Toast your seeds:
- Heat a dry skillet over medium heat and add the mixed seeds, stirring constantly for 2 to 3 minutes until they're fragrant and lightly golden, then immediately remove them from the pan so they don't burn.
- Assemble your masterpiece:
- Spread a generous layer of hummus on each plate, top with those beautiful roasted vegetables, and finish with the toasted seeds, fresh parsley, and a dusting of smoked paprika if you're feeling fancy.
Pin It This became my go-to contribution to potlucks after my friend's winter solstice party, where the host ended up asking for the recipe before everyone had even finished eating. Something about those warm vegetables over cool hummus makes people feel comforted without feeling heavy.
Making It Your Own
I've discovered that roasted red onions add this incredible sweetness that complements the squash perfectly. Sometimes I'll add chunks of carrots or even cubes of eggplant if that's what I have lingering in the crisper drawer. The key is keeping all the vegetable pieces roughly the same size so everything finishes roasting at the same time.
Serving Suggestions
While this salad is satisfying on its own, some warm crusty bread or toasted pita on the side makes it feel like a proper feast. A crisp white wine like Sauvignon Blanc cuts through the richness beautifully, and I've even served it over a bed of baby spinach when I want to stretch it to feed more people.
Make Ahead Magic
The hummus actually tastes better after a day or two in the refrigerator as the flavors meld together. I roast a double batch of vegetables on Sunday and keep them in a container, then just warm them slightly while I quickly blend the hummus for a practically instant dinner. The seeds can be toasted in advance and stored in an airtight jar.
- The roasted vegetables reheat surprisingly well in a 180°C oven for about 10 minutes.
- If you're meal prepping, store everything separately and combine just before serving.
- The hummus will keep for up to five days in the refrigerator, though it rarely lasts that long in my house.
Pin It There's something deeply satisfying about a dish that looks impressive but comes together with such simple ingredients. I hope this becomes one of those recipes you turn to again and again.
Recipe FAQs
- → Can I make this ahead of time?
Yes, this bowl meal prep beautifully. Roast vegetables up to 3 days ahead and store in the refrigerator. The hummus keeps for 4-5 days in an airtight container. Toast seeds just before serving to maintain crunch, and assemble everything when ready to eat.
- → What vegetables work best for roasting?
Butternut squash and sweet potatoes are ideal because they hold their shape and develop sweet caramelized edges. You can also add red onions, carrots, parsnips, or Brussels sprouts. Just cut everything into similar-sized cubes so they roast evenly.
- → How do I get the hummus consistency right?
Start with 2 tablespoons of water and blend thoroughly. The hummus should be thick but spreadable. Add more water one tablespoon at a time until you reach your desired texture. The mixture will thicken slightly when chilled.
- → Can I use chickpeas instead of butter beans?
Absolutely. Chickpeas make an excellent hummus with slightly more texture. The flavor profile remains similar, though butter beans yield an exceptionally creamy result. Cannellini beans also work well for an even smoother consistency.
- → What should I serve with this salad?
Crusty bread, warm pita, or flatbread pairs perfectly for scooping up the hummus. A crisp white wine like Sauvignon Blanc or a light red such as Pinot Noir complements the roasted flavors. For a heartier meal, serve alongside quinoa or brown rice.