Butternut Squash Hummus is a smooth and creamy twist on the classic hummus recipe, bringing a gentle sweetness and vibrant orange color to your snack table. The natural sweetness of roasted butternut squash pairs beautifully with the familiar flavors of garlic, tahini, and lemon, creating a dip that’s both comforting and refreshing.
I love making this hummus because it feels like autumn in a bowl all year round. The roasted squash adds a lovely, slightly nutty flavor that balances perfectly with a touch of spice from cumin or smoked paprika. It’s one of those recipes that’s simple to whip up but always impresses guests or brightens up a regular afternoon snack.
My favorite way to enjoy it is with fresh veggie sticks or pita chips, but it’s also fantastic spread on sandwiches or as a topping for grain bowls. I find that letting it chill in the fridge for a bit really helps the flavors come together, making every bite more satisfying. It’s a cozy, healthy treat that feels just right anytime you want something tasty and a little different.
Key Ingredients & Substitutions
Butternut Squash: Roasting the squash brings out its natural sweetness and soft texture, which is key to creamy hummus. If you don’t have butternut, try sweet potatoes or pumpkin for a similar vibe.
Chickpeas: Classic hummus uses chickpeas for creaminess and protein. Use canned for convenience or cook dried chickpeas if you prefer. White beans like cannellini or navy beans can be a smooth alternative.
Tahini: This sesame paste adds richness and a subtle bitter note. If you don’t have tahini, you can swap with sunflower seed butter or omit it, but tahini helps balance the flavors.
Spices & Herbs: Cumin and smoked paprika add warmth and depth. Feel free to adjust them or add a pinch of cayenne for heat. Fresh thyme or rosemary on top gives a fragrant, earthy finish.
How Can You Get the Creamiest Texture in Butternut Squash Hummus?
The secret to smooth hummus lies in blending and liquid balance. Use a good food processor or blender for best results.
- Roast the squash well until soft to blend easily.
- Start blending all ingredients first, then slowly add olive oil while processing to achieve silky texture.
- If it feels thick, add water a little at a time – about a tablespoon – until you reach the desired creaminess.
- Don’t forget to scrape sides of the bowl periodically so everything mixes well.
- Chilling the hummus for an hour after blending helps flavors settle and often improves texture.
Equipment You’ll Need
- Baking sheet – perfect for roasting the butternut squash evenly and getting those caramelized edges.
- Food processor – this makes blending the hummus smooth and creamy a breeze.
- Measuring spoons – helpful to keep your spice and tahini amounts just right.
- Mixing bowl – useful for tossing the squash with oil and salt before roasting.
- Rubber spatula – great for scraping down the sides of the food processor so nothing is wasted.
Flavor Variations & Add-Ins
- Swap smoked paprika for chipotle powder to add a smoky, spicy kick to the hummus.
- Add a handful of fresh parsley or cilantro for a fresh, herbal twist.
- Stir in roasted garlic instead of raw for a sweeter, milder garlic flavor.
- Mix in a few tablespoons of plain yogurt for a tangy, creamier texture.
Butternut Squash Hummus Recipe
Ingredients You’ll Need:
Main Ingredients:
- 1 small butternut squash (about 2 cups cubed)
- 1 can (15 oz) chickpeas, drained and rinsed
- 3 tbsp tahini
- 2 cloves garlic
- 3 tbsp lemon juice (about 1 lemon)
- 1/2 tsp ground cumin
- 1/2 tsp smoked paprika (plus extra for garnish)
- 1/4 cup olive oil (plus extra for drizzling)
- Salt to taste
For Garnish and Serving:
- Fresh thyme or rosemary sprigs
- Sesame seeds
- Pomegranate seeds (optional)
- Warm pita bread or crackers
Time Estimate:
This recipe takes about 10 minutes for preparation, 25-30 minutes roasting time, and 5 minutes blending and garnishing. Plan for about 40-45 minutes total to enjoy this delicious hummus!
Step-by-Step Instructions:
1. Roast the Butternut Squash:
Preheat your oven to 400°F (200°C). Peel the butternut squash, remove the seeds, and cut into 1-inch cubes. Spread the cubes on a parchment-lined baking sheet, drizzle lightly with olive oil, and sprinkle some salt. Roast for 25-30 minutes until the squash is tender and slightly caramelized. Let it cool a bit before using.
2. Blend the Hummus:
In your food processor, add the roasted butternut squash cubes, chickpeas, tahini, garlic, lemon juice, cumin, smoked paprika, and salt. Blend until mostly smooth. While the processor is running, slowly pour in the olive oil and continue blending until your hummus is creamy and smooth. If the mix feels too thick, add water a tablespoon at a time to reach your desired texture.
3. Garnish and Serve:
Transfer the hummus to a serving bowl. Drizzle olive oil on top and sprinkle extra smoked paprika. Garnish with roasted butternut squash cubes, fresh thyme or rosemary sprigs, sesame seeds, and pomegranate seeds if you like a pop of color and tartness. Serve with warm pita bread or crackers. Enjoy!
Can I Use Frozen Butternut Squash Instead of Fresh?
Yes, you can! Just make sure to thaw it completely and drain any excess water before roasting to avoid a watery hummus. You might also want to roast it a bit longer to caramelize the edges.
How Long Can I Store Butternut Squash Hummus?
Store leftover hummus in an airtight container in the refrigerator for up to 4 days. Give it a good stir before serving, and if it’s thickened, add a splash of water or olive oil to loosen it up.
Can I Make This Hummus Ahead of Time?
Absolutely! Making it a few hours or even a day ahead lets the flavors meld beautifully. Just cover and refrigerate, then bring it to room temperature and stir before serving.
What Are Some Good Dips or Toppings to Add?
Try adding a sprinkle of toasted pine nuts, a drizzle of honey for sweetness, or a pinch of cayenne pepper for some heat. Roasted garlic is also a lovely addition if you want a milder, caramelized garlic flavor.
