Butternut squash hummus

Roasted Butternut Squash Hummus

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


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!


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):


  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.


*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


  • 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