This butternut squash hummus is made with roasted butternut squash to pack in the flavor! It’s creamy and smooth and it makes the perfect dip!
Roasted butternut squash is one of my favorite foods. And hummus is another of my favorite foods. So a roasted butternut squash hummus? Is heaven!
This healthy hearty butternut squash hummus makes a fabulous dip for flat breads or fresh raw veggies, or use it as a healthy spread.
It’s super easy to make, the hardest part of it (which isn’t hard at all) is roasting the butternut squash. Once that’s done, you’re minutes away from the creamiest dreamiest hummus.
How To Make Butternut Squash Hummus
You will find full instructions and measurements in the recipe card at the bottom of the post. This is a summary of the process to go along with the process photos.
- Add peeled and chopped butternut squash to a mixing bowl along with olive oil, smoked paprika, cayenne pepper, sea salt and ground black pepper and toss everything together until the butternut is well coated.
- Transfer to a parchment lined baking tray and bake at 400°F for 30 minutes.
- While the butternut is roasting, squeeze some fresh lemon juice and add it to a bowl along with two crushed cloves of garlic and let the fresh garlic soak in the lemon juice.
- When the butternut is cooked, let it cool a little and then add it to the food processor along with the lemon juice and garlic, canned chickpeas, tahini and a little cold water.
- Process until chunky.
- Add in sea salt, cumin, olive oil and a little more cold water and process until smooth.
Recipe Tips
Fresh Squeezed Lemon Juice: It’s worthwhile to squeeze your own lemon juice when you’re making hummus, it just tastes much better than bottled juice.
Fresh Garlic: The fresh raw garlic soaks in the lemon juice and this takes some of the bite out of it.
Tahini: This is really the magic ingredient in hummus (along with the chickpeas) and it’s also a crucial ingredient. Use a good tasting tahini for a good tasting hummus. Our recipe card has a link to one on Amazon called ‘Soom’.
Use A Food Processor: It’s most ideal to make this in a food processor as it’s very thick so your blender will struggle with it. Let your food processor run for a few minutes so that your hummus gets really smooth.
How To Serve It
Serve it topped with a drizzle of olive oil, some black sesame seeds, a sprinkle of smoked paprika and some fresh chopped parsley. Some flat breads for dipping are also a great idea. Or serve it with fresh raw veggies like carrot sticks, celery and cucumber.
Storing and Freezing
Leftovers will keep in the fridge (covered) for around 3-4 days. It is also freezer friendly, but make sure your container leaves some space as expansion can occur when frozen. Thaw in the fridge overnight.
More Hummus Recipes
Roasted Butternut Squash Hummus
Ingredients
For the Roasted Butternut Squash:
- 2 cups Butternut Squash (300g) Peeled and Chopped
- 1 Tbsp Olive Oil
- 1 tsp Smoked Paprika
- ½ tsp Cayenne Pepper
- ¼ tsp Sea Salt
- ¼ tsp Ground Black Pepper
For the Hummus:
For Serving (Optional):
- Olive Oil Drizzled
- Fresh Parsley Chopped
- Black Sesame Seeds
- Smoked Paprika
Instructions
- Preheat the oven to 400°F (200°C).
- Add the chopped butternut squash to a mixing bowl along with the olive oil, smoked paprika, cayenne pepper, sea salt and ground black pepper and toss everything together until the butternut is well coated.
- Transfer to a parchment lined baking tray and bake at 400°F for 30 minutes.
- While the butternut is roasting, squeeze the fresh lemon juice and add it to a bowl along with the crushed cloves of garlic and let the fresh garlic soak in the lemon juice.
- When the butternut is cooked, let it cool a little and then add it to the food processor along with the lemon juice and garlic, chickpeas, tahini and 2 Tbsp of the cold water.
- Process until chunky.
- Add in the sea salt, cumin, olive oil and remaining 2 Tbsp of cold water and process until smooth.
- Serve it topped with a drizzle of olive oil, a sprinkle of black sesame seeds and smoked paprika and some fresh chopped parsley.
Notes
- Lemon juice. It's worthwhile to squeeze your own fresh lemon juice when you're making hummus, it just tastes much better than bottled juice, but of course bottled lemon juice will also work in a pinch.
- Garlic. Fresh raw garlic soaks in the lemon juice to take some of the bite out of the flavors.
- Chickpeas. We used one 15-ounce (425g) can of chickpeas (drained). If you want to use cooked chickpeas (not canned) then the amount to use is 1 and ½ cups.
- Tahini is a crucial ingredient in hummus and a good tasting tahini (like Soom, linked in the ingredients list) is important.
- Food processor. It is most ideal to make this in a food processor as it's very thick so a blender will struggle with it. Let your food processor run for a few minutes so that your hummus gets really smooth.
- Storing. Leftovers will keep in the fridge (covered) for around 3-4 days.
Tried it loved it! Had no tahini but being impatient to make it I used sesame oil instead of olive as a last minute substitute & only a small pinch of cayenne. Soaking the garlic in lemon juice made a big difference & butternut sweetened it nicely. With tahini it’d be even better! Great recipe, thank you!
Thanks Venice!
I can see the greatness in this recipe. What marred it for me was the amount of pepper used in the butternut squash rub. I don’t know what I was thinking of–or not thinking, rather. I routinely add 1/4 t. cayenne pepper to my everyday hummus because I like a touch of heat in it. But only a *touch* of heat. So the next time I make the butternut squash hummus, I will reduced the cayenne pepper to 1/4 teaspoon and eliminate the black pepper altogether. I post this as a warning to other like me. Be aware of it and modify accordingly.
Delicious and easy hummus recipe. My guests loved it!
Fantastic Tina! Thanks for posting!
innovative and useful idea.