Butternut squash hummus is a smooth, creamy dip with a slightly sweeter, cozy twist on classic hummus. It is the kind of recipe that feels especially good in the fall, but it works anytime you want something a little different for snacking, spreading, or serving on a board.
A Quick Look at the Recipe
✅ Recipe Name: Butternut Squash Hummus
🕒 Ready In: ~45 minutes
👪 Serves: 8 servings
🍽 Calories: ~140 per serving (estimated)
🥣 Main Ingredients: Butternut squash, chickpeas, tahini, olive oil, lemon juice, garlic, cumin
📖 Dietary Info: Gluten-free, dairy-free, vegan
👌 Difficulty: Easy - roast, blend, serve
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This version has a rich, velvety texture and a savory flavor that still feels familiar, just with a little more depth. It is easy to make, great for entertaining, and a nice change from traditional hummus when you want something seasonal but still really versatile.
If you want more easy appetizer ideas, try our Greek Yogurt French Onion Dip, Sun-Dried Tomato Crostini, or Crab Stuffed Mushrooms.
Jump to:
- A Quick Look at the Recipe
- Why You'll Love Butternut Squash Hummus:
- Key Ingredients:
- Easy Substitutions & Variations:
- How to Make Butternut Squash Hummus:
- Recipe Notes & Tips:
- How to Store:
- Butternut Squash Hummus FAQs:
- More Appetizer Recipes You'll Love
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- Butternut Squash Hummus
Why You'll Love Butternut Squash Hummus:
A fun twist on classic hummus: It has that same creamy, savory feel, but the butternut squash gives it a softer, slightly sweeter flavor.
Great for fall and beyond: This is a nice seasonal dip, but it still works anytime you want something a little different from regular hummus.
Smooth and creamy: The texture is rich and velvety, which makes it great for dipping, spreading, or adding to a snack board.
Easy to make: Once the squash is roasted, everything comes together quickly in the food processor.
Key Ingredients:
- butternut squash. This gives the hummus its creamy texture and slightly sweeter flavor that makes it different from classic hummus.
- chickpeas. These are the base that keep it feeling like true hummus and help make the dip smooth and satisfying.
- tahini. Adds richness and that classic hummus flavor that balances the squash.
- lemon juice. Brightens the dip and keeps the flavor from feeling too heavy.
- garlic and cumin. These add savory depth and help give the hummus a warm, balanced flavor.
Scroll to the recipe card at the bottom of this page for exact quantities.
Easy Substitutions & Variations:
- Use pre-cut squash: Pre-cut butternut squash works well if you want to save time on prep.
- Make it extra smooth: Add a little more olive oil or a splash of water while blending if you want a looser, creamier texture.
- Add more spice: A pinch of smoked paprika or cayenne can give the hummus a little extra warmth.
- Top it differently: Finish it with pepitas, paprika, chili flakes, or an extra drizzle of olive oil.
- Use roasted garlic: Roasted garlic gives the hummus a softer, sweeter garlic flavor if you want something a little milder.
How to Make Butternut Squash Hummus:
- Step 1: Preheat the oven to 400°F. Cut the butternut squash in half lengthwise and scoop out the seeds. Place the halves cut side up on a baking sheet and drizzle with a little olive oil. Roast for 35 to 45 minutes, or until the squash is very tender. Let the squash cool slightly, then scoop the flesh out of the skin.
- Step 2: Add the roasted squash flesh, chickpeas, tahini, olive oil, lemon juice, garlic, salt, and cumin to a food processor. Blend until smooth and creamy, stopping to scrape down the sides as needed. If the hummus is too thick, add a small splash of water or a little more olive oil and blend again until it reaches your preferred consistency.
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Recipe Notes & Tips:
- Roast until very soft: The squash should be very tender so it blends easily and gives the hummus a smooth texture.
- Let it cool slightly first: Giving the squash a few minutes to cool makes it easier to scoop from the skin and safer to handle.
- Blend long enough: Let the food processor run until the hummus is really smooth and creamy instead of just combined.
- Adjust the texture as needed: If it feels too thick, add a little water or extra olive oil until it blends to the consistency you like.
- Serve chilled or at room temperature: Butternut squash hummus tastes great both ways, so you can serve it however you prefer.
How to Store:
Refrigerator: Store butternut squash hummus in an airtight container in the refrigerator for up to 4 days.
Stir before serving: If it thickens a little in the fridge, give it a quick stir before serving.
Freezer: Freeze it in a freezer-safe container for up to 2 months. Thaw in the refrigerator before serving and stir well after thawing.
Butternut Squash Hummus FAQs:
Yes, this is a great make-ahead dip. You can prepare it in advance and keep it in the refrigerator until ready to serve, which makes it especially convenient for entertaining or meal prep.
To make it smooth and creamy, roast the squash until very tender and blend it long enough with the other ingredients. If needed, add a little water or extra olive oil to help loosen the texture.
Butternut squash hummus is great with pita, crackers, sliced vegetables, toast, sandwiches, or wraps. It also works well as part of a snack board or spread on a grain bowl.
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Butternut Squash Hummus
Ingredients
Instructions
- Preheat the oven to 400°F.
- Cut the butternut squash in half lengthwise and scoop out the seeds. Place the halves cut side up on a baking sheet and drizzle with a little olive oil.
- Roast for 35 to 45 minutes, or until the squash is very tender.
- Let the squash cool slightly, then scoop the flesh out of the skin.
- Add the roasted squash flesh, chickpeas, tahini, olive oil, lemon juice, garlic, salt, and cumin to a food processor.
- Blend until smooth and creamy, stopping to scrape down the sides as needed.
- If the hummus is too thick, add a small splash of water or a little more olive oil and blend again until it reaches your preferred consistency.
- Serve right away or chill until ready to serve.
Nutrition
Notes
- Roast until very soft: The squash should be very tender so it blends easily and gives the hummus a smooth texture.
- Let it cool slightly first: Giving the squash a few minutes to cool makes it easier to scoop from the skin and safer to handle.
- Blend long enough: Let the food processor run until the hummus is really smooth and creamy instead of just combined.
- Adjust the texture as needed: If it feels too thick, add a little water or extra olive oil until it blends to the consistency you like.
- Serve chilled or at room temperature: Butternut squash hummus tastes great both ways, so you can serve it however you prefer.
Kae says
So good, I love homemade hummus!