Butternut Squash Hummus is a creamy, smooth dip that blends the natural sweetness of roasted butternut squash with the classic flavors of chickpeas, tahini, and a touch of garlic. It’s a colorful twist on traditional hummus that brings a lovely autumnal vibe to the table, with a velvety texture and a hint of warmth from spices like cumin or smoked paprika.
I love making this hummus when I want something a little different but still familiar and comforting. The slow-roasted squash adds a subtle sweetness that balances perfectly with the tangy lemon juice and the nutty tahini. It’s an easy recipe to whip up, and I always feel like it’s a fun surprise for guests who expect the usual plain hummus. Plus, it’s a great way to sneak in some veggies!
My favorite way to serve Butternut Squash Hummus is with warm pita bread or crisp veggies, but it’s also fantastic as a spread on sandwiches or wraps. I like to drizzle a bit of olive oil on top and sprinkle a little extra paprika for a pop of color. It’s one of those dishes I keep coming back to, whether for a quick snack or a party appetizer.
Key Ingredients & Substitutions
Butternut Squash: Roasting the squash brings out its natural sweetness and soft texture. If butternut is hard to find, try acorn or kabocha squash as a swap. They have a similar taste and creaminess when roasted.
Chickpeas: Canned chickpeas are easiest, but you can cook dried ones if you prefer. For a smoother texture, peel the chickpeas by gently rubbing them in a towel.
Tahini: This sesame seed paste adds a nutty, creamy layer. If you don’t have tahini, you can try smooth almond butter or sunflower seed butter as alternatives.
Spices: Cumin and smoked paprika bring warmth and depth. Feel free to adjust quantities or add a pinch of cinnamon for extra warmth, which pairs nicely with squash.
How Do You Get Creamy, Smooth Hummus Every Time?
The key to smooth hummus is blending and moisture balance.
- Start with well-roasted squash for softness.
- Use a good food processor or blender that can puree well.
- Add olive oil gradually to help emulsify the mixture.
- If the mixture feels too thick, a splash of water or reserved chickpea liquid helps thin it out.
- Scrape down the sides as you blend to keep everything even.
Taking your time with blending ensures a silky and creamy texture that hides the fiber of the squash and chickpeas.
Equipment You’ll Need
- Baking sheet – perfect for roasting the squash evenly and getting a nice caramelized flavor.
- Food processor – essential for blending the hummus until it’s super smooth and creamy.
- Knife and cutting board – for peeling and dicing the butternut squash easily and safely.
- Measuring spoons and cups – to get the spices and liquids just right for balanced flavor.
- Spatula – great for scraping down the sides of the processor so nothing gets left behind.
Flavor Variations & Add-Ins
- Add roasted garlic instead of raw garlic for a milder, sweeter flavor that blends well with the squash.
- Mix in a handful of fresh spinach or kale before blending for extra green color and nutrients.
- Swap chickpeas with white beans for a creamier, milder hummus with a slightly different texture.
- Stir in a pinch of cinnamon or nutmeg to bring out the natural sweetness of the squash in a cozy way.
How to Make Butternut Squash Hummus?
Ingredients You’ll Need:
- 2 cups butternut squash, peeled and diced
- 1 can (15 oz) chickpeas, drained and rinsed
- 1/4 cup tahini
- 2 tablespoons fresh lemon juice
- 2 cloves garlic, minced
- 1/2 teaspoon ground cumin
- 1/4 teaspoon smoked paprika, plus more for garnish
- 1/4 teaspoon cayenne pepper (optional, for a slight kick)
- 3 tablespoons olive oil, plus more for drizzling
- Salt, to taste
- Fresh parsley, chopped (for garnish)
- Pomegranate seeds (for garnish)
How Much Time Will You Need?
This recipe takes about 10 minutes to prep, 25-30 minutes to roast the squash, and 5 minutes to blend everything together. Total time is roughly 40-45 minutes. Most of the time is hands-off while the squash is roasting.
Step-by-Step Instructions:
1. Roast the Butternut Squash:
Preheat your oven to 400°F (200°C). Spread the peeled and diced butternut squash out on a baking sheet. Drizzle with 1 tablespoon of olive oil and sprinkle lightly with salt. Roast for 25-30 minutes until the squash is tender and just starts to caramelize. Let it cool for a few minutes.
2. Blend the Ingredients:
In a food processor, combine the roasted butternut squash, drained chickpeas, tahini, lemon juice, minced garlic, ground cumin, smoked paprika, cayenne pepper if you like, and a pinch of salt. Blend while slowly pouring in 2 tablespoons of olive oil. Keep blending until the hummus is smooth and creamy. Scrape down the sides of the bowl if needed.
3. Finish and Serve:
Taste your hummus and adjust seasoning as you like, adding more salt, lemon juice, or spices. Transfer the hummus to a serving dish. Make a small well in the middle and drizzle a little olive oil on top. Sprinkle with smoked paprika, fresh chopped parsley, and a handful of pomegranate seeds for a burst of color and flavor. Serve with fresh veggie sticks or warm pita bread.
Can I Use Frozen Butternut Squash Instead of Fresh?
Absolutely! Just make sure to thaw it completely and drain any excess moisture before roasting to avoid a watery hummus.
How Long Does Butternut Squash Hummus Keep?
Store it in an airtight container in the fridge for up to 4 days. Give it a good stir before serving, and drizzle a bit of olive oil on top to help keep it fresh.
Can I Make This Hummus Ahead of Time?
Yes! It actually tastes better after the flavors have had a few hours to meld. Make it a day ahead and keep refrigerated until ready to serve.
What Can I Use Instead of Tahini?
You can substitute tahini with smooth almond butter or sunflower seed butter for a similar creamy texture and nutty flavor.