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Home » Appetizers » Roasted Butternut Squash Hummus

Roasted Butternut Squash Hummus

Published: Jul 8, 2020 Modified: Jul 8, 2020 by Alison Andrews This post may contain affiliate links

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Roasted Butternut Squash Hummus

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!

Butternut squash hummus topped with black sesame seeds and parsley in a black bowl.

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.

Butternut squash hummus in a black bowl topped with fresh parsley and black sesame seeds.

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.
Step by step process photo collage of making roasted butternut squash.
  • 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.
Step by step process photo collage of making butternut squash hummus.

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.

Hummus topped with black sesame seeds and fresh parsley in a black bowl.

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.

Bowl of hummus with black sesame seeds and fresh parsley.

More Hummus Recipes

  1. The Best Hummus Recipe
  2. Roasted Red Pepper Hummus
  3. Pumpkin Hummus
  4. Avocado Hummus
  5. Roasted Garlic Hummus
Pita bread dipping into a bowl of hummus.
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Butternut squash hummus

Roasted Butternut Squash Hummus


★★★★★

4.7 from 3 reviews

  • Author: Alison Andrews
  • Prep Time: 15 mins
  • Cook Time: 30 mins
  • Total Time: 45 minutes
  • Yield: 8
  • Diet: Vegan
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Description

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!


Ingredients

For the Roasted Butternut Squash: 

  • 2 cups (300g) Butternut Squash (Peeled and Chopped)
  • 1 Tbsp Olive Oil
  • 1 tsp Smoked Paprika
  • 1/2 tsp Cayenne Pepper
  • 1/4 tsp Sea Salt
  • 1/4 tsp Ground Black Pepper

For the Hummus:

  • 2 Tbsp Lemon Juice (Freshly Squeezed)
  • 2 Cloves Garlic (Crushed)
  • 1 15oz (425g) Can Chickpeas (Drained)
  • 1/3 cup (80g) Tahini
  • 4 Tbsp Cold Water
  • 1/2 tsp Sea Salt
  • 1/2 tsp Cumin
  • 2 Tbsp Olive Oil

For Serving (Optional):

  • Olive Oil (Drizzled)
  • Fresh Parsley (Chopped)
  • Black Sesame Seeds
  • Smoked Paprika

Instructions

  1. Preheat the oven to 400°F (200°C).
  2. 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.
  3. Transfer to a parchment lined baking tray and bake at 400°F for 30 minutes.
  4. 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.
  5. 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.
  6. Process until chunky.
  7. Add in the sea salt, cumin, olive oil and remaining 2 Tbsp of cold water and process until smooth.
  8. Serve it topped with a drizzle of olive oil, a sprinkle of black sesame seeds and smoked paprika and some fresh chopped parsley.

Notes

*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.

*Fresh raw garlic soaks in the lemon juice to take some of the bite out of the flavors.

*Tahini is a crucial ingredient in hummus and a good tasting tahini (like Soom, linked in the ingredients list) is important.

*It’s 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.

*Leftovers will keep in the fridge (covered) for around 3-4 days.

  • Category: Appetizer, Side, Gluten-Free
  • Method: Oven, Food Processor
  • Cuisine: Vegan

Nutrition

  • Serving Size: 1 Serve (of 8)
  • Calories: 170
  • Sugar: 2.5g
  • Sodium: 318mg
  • Fat: 11.4g
  • Saturated Fat: 1.5g
  • Carbohydrates: 14.7g
  • Fiber: 4.4g
  • Protein: 4.6g

Keywords: butternut squash hummus

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About the Author

Hi I'm Alison Andrews, I'm the voice and cook behind Loving It Vegan. I love making delicious vegan food and creating vegan versions of all your old favorites, so that you’ll never feel like you’re missing out. Find out more about me here.

Loving It Vegan is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. This site may contain some of these links to Amazon.com. If you make a purchase through one of those links, Loving It Vegan will receive a small commission from the purchase at no additional cost to you.
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Reader Interactions

Comments

  1. Venice says

    August 29, 2020 at 4:44 am

    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!

    ★★★★★

    Reply
    • Alison Andrews says

      August 31, 2020 at 11:00 am

      Thanks Venice!

      Reply
  2. Dena Kanner says

    July 15, 2020 at 1:13 am

    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.

    ★★★★

    Reply
  3. Tina Breitwieser says

    April 07, 2017 at 4:59 pm

    Delicious and easy hummus recipe. My guests loved it!

    Reply
    • Alison Andrews says

      April 08, 2017 at 5:55 am

      Fantastic Tina! Thanks for posting!

      Reply
  4. Anna Andrews says

    March 31, 2017 at 4:20 pm

    innovative and useful idea.

    ★★★★★

    Reply

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