Recipe courtesy of James Briscione
Save Recipe Print
Roasted Fall Vegetable Hummus
20 min
Serves 12
20 min
Serves 12



Preheat oven to 350°.

Place the butternut squash pieces, cauliflower florets and garlic cloves in a pile in mixing bowl. Drizzle 2 tablespoons of extra virgin olive oil over the vegetables, and sprinkle the smoked paprika, cumin and salt. Toss well to combine then spread onto a single layer on the baking pan on parchment paper.

Roast the vegetables in the preheated oven until tender, about 12-14 minutes. Remove from the oven and cool slightly.

Scrape the vegetables and any remaining oil into a blender or food processor. Add the drained chickpeas, tahini, lemon juice and 1/4 cup olive oil to the vegetables in the blender. Purée until smooth. If the mixture is having trouble blending, add water 1 tablespoon at a time until smooth. Once blended taste and season with more salt if needed.

To serve, spoon into bowls, and top with a swirl of fresh olive oil and a sprinkle of smoked paprika.

Our Best Holiday Cookies 57 Videos

Get the Recipe

Holiday Swirled Sugar Cookies 00:30

Find out how to get a festive, swirling effect on iced cookies.


Roast Chicken with Potatoes and Vegetables

Recipe courtesy of Marc Murphy

Roasted Vegetable Frittata

Recipe courtesy of Ina Garten

Fall Salad

Recipe courtesy of Tyler Florence

Perfect Roast Chicken

Recipe courtesy of Ina Garten

Simple Roasted Pork Shoulder

Recipe courtesy of Aaron McCargo Jr.

Pot Roast with Roasted Root Vegetables

Recipe courtesy of Sandra Lee

Roasted Tomato Basil Soup

Recipe courtesy of Ina Garten

Roasted Lamb Chops

Recipe courtesy of The Neelys

Sweet Spicy Smokey Roasted Almonds

Recipe courtesy of Ree Drummond

Browse Reviews By Keyword