This Curried Butternut Squash Hummus with Rosemary Sourdough Flatbread is probably my new favorite Fall appetizer.

Originally Published 11/03/2021

Last Saturday I met a friend for brunch at a local restaurant here in town called The Mad Herbalist.

It’s a super cute, renovated historic cabin that serves awesome blends of hot, cold, or sparkling teas, as well as a fun, well-curated menu! If you’re ever in town, you should check them out!

Both my friend and I ordered the Curry Butternut Hummus and I couldn’t stop eating. I didn’t even know Curried Butternut Hummus was a thing!? Where has this been all my life lol!?

Needless to say, I had to try making it myself this week. I’m happy to report it’s an easy thing to do and paired with fresh Rosemary Sourdough Flatbread, it’s a dreamy Fall treat! I’m also always happy to have another sourdough discard recipe in my back pocket! 

So without further adieu, let’s make this appetizer!

To maximize time and multi-task start this recipe with the Rosemary Sourdough Flatbread.

Because it’s a flatbread, unlike most sourdough recipes, this doesn’t require a lengthy amount of rising time. Also super excited to say, no autolyze, no stretch and fold, no fuss! Just measure out all the ingredients into your mixer and mix until the dough pulls together.

Place it in a lightly oiled bowl, cover it, and set it to the side to rest for 1 hour.

That’s it for now, and we’re on to making the hummus!

To get started on the Curried Butternut Squash Hummus,

you must face the greatest challenge of this recipe…

peeling the squash! lol But seriously, I thought I was going to chop off a finger at any moment. So be careful.

Once it’s peeled and diced, mix the squash cubes with 1 1/2 tbsp of olive oil, 2 tsp of curry, 1/2 tsp of salt, and 1/4 tsp of ginger. Put it in the oven to bake at 425° for 20-25 minutes. I checked mine at 20 and I just wanted to see a little more caramelization so I ended up baking them for the full 25 minutes. 

Your house is going to smell so warm and delicious while this is baking! 😍

The next step for the Curried Butternut Squash Hummus,

is to blend all the ingredients.

So add the 1/3 cup tahini, tbsp of lime juice, 1/2 tbsp minced garlic, chickpeas (minus 1/3 cup set aside for later), 1/2 tsp of salt, 1/4 tsp of turmeric, and 2-4 tbsp of water to the food processor…oh and the squash lol. (can’t forget the most important part!)

I initially started with just 2 tbsp of water but it seemed a little thick. A 1/2 tbsp more and the hummus was perfect consistency and texture! 

I adapted this recipe from One Girl Kitchen’s Curried Butternut Squash Hummus Recipe if you’d also like to look at hers! It’s such a good recipe, I didn’t need to add much!

Once the Curried Butternut Squash Hummus reaches a consistency you like, scoop it into a serving bowl.

Grab a small frying pan and the reserved 1/3 cup chickpeas from earlier. Add 1 tbsp of olive oil and fry them on medium-high heat for 5-ish minutes. I could eat a whole can of chickpeas fried crispy like this! Once they’re done, pour them on top of the hummus and sprinkle it with green onions and fresh parsley. I think some goat cheese crumbles on top would be so tasty too! 

Ok, back to the Rosemary Sourdough Flatbread!

Divide the dough into eight pieces. Roll each piece out into a 1/4″ thick circle and fry them on a lightly oiled griddle or frying pan for around 5-8 minutes.

I like to use the griddle just because I’m impatient and I can cook more of them faster!

Once they’re a nice bubbly brown, brush them with olive oil, sprinkle with parsley, and get ready to dip and scoop your heart out!

And that is all there is to make this delicious Curried Butternut Squash Hummus with Rosemary Sourdough Flatbread!

I think it takes longer to say the name than it does to make it, and longer to say the name than it takes to eat it! Let me know if you try this out and how you like it. Of course, if you’re not a sourdough baker, you can always buy flatbread, or naan, or pita chips, or celery sticks to serve this with!

If you’d like to be a sourdough baker but aren’t sure where to start, check out my Sourdough Starter Guide!

Happy November and thanks for reading!

Print Recipe

Curried Butternut Squash Hummus

This Curried Butternut Squash Hummus with Rosemary Sourdough Flatbread is a savory masterpiece you won’t be able to quit eating!

Prep Time15 minutes mins

Cook Time25 minutes mins

Course: Appetizer, Side Dish, Snack

Servings: 6 people

Equipment

• Cutting Board and Knife
• Sheet Pan
• Food Processor
• Measuring Cups and Spoons

Ingredients

• 4 Cups Butternut Squash peeled and cubed
• 1 1/2 tbsp Olive Oil
• 2 tsp Yellow Curry Powder
• 1/2 tsp Salt
• 1/4 tsp Ginger
• 1/3 Cup Tahini
• 1 tbsp Lime Juice
• 1/2 tbsp Garlic minced
• 1 15 oz can Chickpeas drained and 1/3 cup set aside
• 1/2 tsp Salt
• 1/4 tsp Tumeric
• 2-4 tbsp Water

Instructions

• Preheat the oven to 425° and line a baking sheet with tinfoil.
• Carefully cut the skin off of a 1.75lb butternut squash, scoop out the seeds, and dice into cubes. It should be about 4 cups of cubed squash when you’re done. Place the squash in a bowl and add 1 1/2 tbsp of olive oil, 2 tsp of yellow curry powder, 1/2 tsp of salt, and a 1/4 tsp of ginger. Mix everything together well and then pour the squash onto the prepared baking sheet. Bake for 20-25 minutes or until the squash is soft and caramelized in places. Once it’s finished baking, remove it from the oven and allow it to cool for 5-8 minutes.
• While you’re waiting for the squash to bake, in your food processor combine 1/3 cup of tahini, 1 tbsp of lime juice, 1/2 tbsp of minced garlic, 1 15oz can of chickpeas (measure out 1/3 cup and set to the side for later though), 1/2 tsp of salt, 1/4 tsp of turmeric, and 2 tbsp of water.
• After the squash has cooled for a moment, add it to the food processor as well. Blend everything together until it reaches a nice smooth hummus-like consistency. You may need to add up to 2 more tbsp of water if it seems too thick.
• Once it’s properly blended, scoop it out into a serving dish. Grab a small frying pan and add the 1/3 cup of reserved chickpeas and add 1 tbsp of olive oil to the pan as well. Sauté on medium-high heat for 5-8 minutes, or until the chickpeas are crispy.
• Add the crispy chickpeas, sliced green onions, and some parsley to the top of your Curried Butternut Squash Hummus and serve with your delicious homemade Rosemary Sourdough Flatbread and enjoy!!

Print Recipe

Rosemary Sourdough Flatbread

Savor homemade Rosemary Sourdough Flatbread: crispy, aromatic, and perfect for dipping. A simple, flavorful addition to any meal. Bake and enjoy!

Prep Time1 hour hr

Cook Time25 minutes mins

Course: Appetizer, Bread, Side Dish, Snack

Servings: 6 people

Equipment

• Measuring Cups and Spoons
• Kitchenaid Mixer
• Griddle or Frying Pan

Ingredients

• 1 Cup Sourdough Discard 240 grams
• 1 Cup Warm Water 200 grams
• 2 1/2 Cups All-Purpose Flour 390 grams
• 1 tsp Salt 6 grams
• 1 tsp Baking Powder 5 grams
• 2 tbsp Olive Oil 27 grams
• 2 tsp Fresh Rosemary minced 3 grams

Instructions

• In your Kitchenaid mixer fitted with the dough hook, add 1 cup of sourdough starter, 1 cup of warm water, 2 tbsp of olive oil, 2 1/2 cups of all-purpose flour, 1 tsp of salt, 1 tsp of baking powder, and 2 tsp of minced fresh rosemary. Mix until the dough forms and cleans the sides of the mixing bowl.
• Lightly spray a medium-size bowl with olive oil. Remove the dough from the mixer, shape it into a ball, place it in the bowl, cover it, and let it rest for one hour.
• After the hour is up, lightly spray with olive oil and heat up either an electric griddle or a frying pan on medium heat. Divide the ball of dough into 8 pieces. Roll each piece out into a circle that’s approximately 1/4″ thick. Place on the griddle or in the frying pan and cook for 5 minutes or so on each side. Just until each side has a nice color.
• Remove from the griddle or frying pan, brush with olive oil and sprinkle with fresh parsley.
• Enjoy with a tasty dip, or meal!

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