This butternut squash hummus is creamy, smooth, and packed with flavor.
It’s got the richness of roasted squash, the nuttiness of tahini, and the brightness of lemon — all blended into a warm, cozy dip you’ll want to keep in your fridge all week.
It’s a fun twist on classic hummus and tastes even better the next day.
Why I Love This Recipe
I made this butternut squash hummus after roasting too much squash one weekend and didn’t want it to go to waste. Blending it into hummus turned out to be a perfect move — it adds natural sweetness, creaminess, and makes a simple snack feel fancy.
- Great for fall gatherings or weekday lunches
- Uses basic pantry staples + one seasonal ingredient
- Easy to make ahead and keeps well
- Delicious warm or cold
- Adds a little extra fiber and vitamin A to your day
What You’ll Need
- 1 cup roasted butternut squash (soft and mashed)
- 1 can (15 oz) chickpeas, drained and rinsed
- 1/4 cup tahini
- 2 tbsp fresh lemon juice
- 1 clove garlic, minced
- 2 tbsp olive oil
- 1/2 tsp ground cumin
- 1/4 tsp paprika
- 1/2 tsp salt (more to taste)
- 2–4 tbsp cold water (to thin out as needed)
Ingredients
Pro Tips
- Use freshly roasted butternut squash for the best texture and flavor
- Start with less water and add more as you go for the texture you like
- Blend for longer than you think — it makes it extra creamy
- Taste and adjust salt and lemon at the end
- Chill before serving for best flavor
Tools You’ll Need
- Food processor or high-speed blender
- Spatula
- Measuring spoons
- Small serving bowl
Substitutions and Variations
- Use roasted sweet potato instead of squash
- Add a pinch of cinnamon or smoked paprika for extra depth
- Swap lemon juice for lime for a citrus twist
- Drizzle with chili oil for a spicy version
Make Ahead Tips
You can roast the squash and store it in the fridge up to 3 days ahead. The hummus itself also keeps well for 4–5 days, so it’s perfect for meal prep.
Step 1: Add roasted squash and chickpeas
In a food processor, add 1 cup mashed roasted butternut squash and 1 can (15 oz) drained, rinsed chickpeas.
Step 2: Add tahini, lemon, and garlic
Add 1/4 cup tahini, 2 tbsp fresh lemon juice, and 1 clove garlic, minced to the food processor.
Step 3: Add oil and spices
Add 2 tbsp olive oil, 1/2 tsp cumin, 1/4 tsp paprika, and 1/2 tsp salt to the mix.
Step 4: Blend and adjust texture
Blend the mixture on high until smooth. Add 2–4 tbsp cold water, one spoonful at a time, until the hummus is creamy and easy to scoop.
Step 5: Serve
Scoop the hummus into a shallow white ceramic bowl, drizzle with a little more olive oil, sprinkle with extra paprika, and garnish with chickpeas and chopped parsley if desired.
Leftovers and Storage
Store in an airtight container in the fridge for up to 5 days. Stir before serving. It may thicken after chilling — just add a splash of water or lemon juice.
Why This Recipe Works (Quick Science)
The starches in the chickpeas and the natural sweetness in butternut squash blend smoothly with fat from tahini and olive oil. This combo makes a thick, creamy emulsion that’s velvety without needing dairy. Lemon juice brightens everything and keeps it from tasting too heavy.
Common Mistakes
- Using canned squash or frozen squash — it’s often too watery
- Not blending long enough — it won’t get creamy
- Adding too much water at once — thin texture is harder to fix
- Forgetting to taste and adjust salt/lemon before serving
What to Serve With
- Warm pita or naan
- Crisp cucumber or carrot sticks
- Crackers or seeded flatbread
- Spread on toast with avocado
- Dollop onto grain bowls or salads
FAQ
Can I use canned chickpeas?
Yes, just make sure to rinse them well.
Do I have to peel the squash before roasting?
Yes, for the smoothest texture in hummus, the skin should be removed.
Can I freeze it?
You can, but the texture may change. Best eaten fresh or within a few days.
What’s the best way to roast the squash?
Halve, deseed, and roast at 400°F for 30–40 minutes until soft, then scoop and mash.
Is this recipe gluten-free?
Yes! Just serve it with gluten-free dippers.
Servings and Time
Makes: About 1 1/2 cups (serves 6 as a snack)
Total Time: 10 minutes (if squash is pre-roasted)
Roasting Time: 30–40 minutes (optional if squash isn’t ready)
Macros (per 1/4 cup serving, approx.)
- Calories: 120
- Fat: 7g
- Carbs: 11g
- Protein: 3g
- Fiber: 3g
- Sugar: 2g