Roasted Squash Hummus Bowl

Recipe by Elena Palermo

Looking for a new healthy lunch idea? Try this seasonal, satisfying hummus bowl! Enjoy as an appetizer or main dish and get creative with toppings for added flavor and texture! Try topping with fresh feta cheese, pumpkin seeds and/or harissa. 

Prep Time

40 minutes

Cook Time

0 minutes


4 Servings


15 ounces chickpeas (drained and rinsed)
3 tablespoons aquafaba
1⁄2 cup tahini
3 lemon juice (juice from 3 lemons)
1⁄2 teaspoon cumin
1 teaspoon salt
1⁄2 teaspoon pepper
1 clove garlic (peeled)
1⁄4 cup squash, acorn (cubed and roasted)
1⁄4 cup squash, butternut (cubed and roasted)
1⁄4 cup chickpeas (roasted)
1 tablespoon parsley, fresh (chopped)
2 tablespoons pomegranate jewels
1⁄2 cup arugula (fresh)
1 tablespoon olive oil
  salt (to taste)
  pepper (to taste)
  pita bread (for dippng)


In a blender, add chickpeas, tahini, garlic, lemon juice, cumin, salt and pepper. Turn blender on and slowly add 1 Tbsp olive oil and 3 Tbsp aquafaba while blender is on, using removable top spout. Blend until smooth. Scrape hummus out of the blender and add to bowl. Begin topping with squash and chickpeas. Sprinkle pomegranate jewels, parsley, and arugula on top of squash and chickpeas. Drizzle 1 Tbsp olive oil, add remaining fresh parsley and salt and pepper to taste on top. Enjoy with a warm piece of pita.