Butternut Squash Hummus: A Cozy Fall Twist on Classic Recipe

A sweet, savory, and smoky butternut squash hummus that’s quick and easy to make — one spoonful tastes like fall on a pita chip.

I love hummus in all its forms. My first blog post was a beet hummus — proof that if it’s a vegetable, it can become a hummus flavor. The same goes for squash: roasted butternut adds a lovely sweet creaminess that turns classic hummus into a seasonal favorite.

Why this Recipe Works

• Quick and easy: Once the squash is roasted (you can prep it ahead), the hummus comes together in about 10 minutes.
• Balanced flavor: Sweet roasted squash is grounded by savory tahini, chickpeas, and warm, smoky spices.
• Smooth and creamy: A generous ratio of tahini to chickpeas yields a silky texture.
• Versatile: Scale the batch up or down, and swap in other winter squashes if you like.
• Seasonal twist: Roasted butternut brings a bright fall note and natural sweetness to the dip.

To Buy Whole or Pre-Cut Butternut Squash?

I usually prefer whole produce for quality and value, but pre-cut squash can be a helpful time-saver. If you choose pre-cut, pick pieces that look fresh and not dried out. For this recipe, pre-cut is perfectly acceptable when you need convenience.

Cutting and peeling butternut squash can feel intimidating. The key is to create stable flat surfaces, peel, halve the seed section, remove seeds, then slice and cube. Below is a simple step-by-step summary.

How to Cube Butternut Squash

1. Cut off both ends to create stable surfaces.
2. Divide the squash in half widthwise.
3. Peel both halves with a vegetable peeler.
4. Slice the seed section lengthwise and scoop out seeds and fibrous flesh with a spoon.
5. Slice and dice the seed section into cubes.
6. Slice and dice the neck section into cubes.

How to Make This Recipe

Roast cubed butternut squash with whole garlic cloves. In a food processor, combine the roasted squash, roasted garlic (peeled), canned chickpeas, tahini, lemon juice, cumin, smoked paprika (optional), and salt. With the motor running, drizzle in olive oil until smooth. Thin with a little cold water or reserved chickpea liquid to reach your desired consistency. Taste and adjust seasoning, then transfer to a bowl and top as you like.

Butternut Squash Topping Ideas

• Cubed roasted butternut or other squash varieties
• Fresh minced parsley
• Crispy fried sage
• Toasted pine nuts
• Pomegranate arils
• Flaky sea salt
• Sumac
• Za’atar

I have a lot of fun decorating hummus bowls — try mixing a few toppings for color and texture.

Cook’s Tips

• Roast ahead: Roasted squash can be made up to 3 days in advance and refrigerated.
• Equipment: If you don’t have a food processor, a high-powered blender will work.
• Toppings: Use the suggestions above or get creative with herbs, seeds, and nuts.
• Storage: Leftover hummus keeps in the refrigerator up to 5 days.
• Adjusting texture: Chilled hummus thickens; thin it with 1 tablespoon cold water at a time, or a bit of reserved chickpea liquid or olive oil, until smooth.

Print Recipe

Butternut Squash Hummus

A sweet, savory, and smoky roasted butternut hummus — quick, easy, and delicious.

Prep Time10 minutes mins

Cook Time25 minutes mins

Course: Appetizer, Snack

Cuisine: Californian, Mediterranean

Servings: 8

Author: Daniela Gerson

Ingredients

• 1.5 cups cubed butternut squash
• 1/2 cup olive oil divided (2 tbsp for roasting, 2 tbsp for blending)
• 4 cloves garlic skin on for roasting
• 4 cloves garlic peeled and minced
• 3 tablespoons lemon juice
• 1 15- ounce can chickpeas lightly rinsed and drained, reserve liquid
• 2/3 cup tahini
• 1 teaspoon cumin
• 1/2 teaspoon kosher salt
• 1/4 tsp each sea salt and black pepper to taste
• 1/2 tsp ground cumin (additional)
• 1/4 tsp smoked paprika optional
• 1/4 cup ice water or additional olive oil, as needed to thin

Instructions

• Preheat the oven to 400°F (200°C).
• Place cubed butternut squash and unpeeled garlic cloves on a baking sheet. Drizzle with 2 tablespoons olive oil, season with salt and pepper, toss to coat, and spread in a single layer. Roast 25 minutes or until tender. Let cool and peel the roasted garlic.
• In a food processor, combine chickpeas, tahini, roasted garlic, roasted butternut squash, lemon juice, minced garlic, cumin, smoked paprika (if using), and kosher salt.
• With the processor running, slowly drizzle in the remaining olive oil and blend until smooth.
• Taste and adjust seasoning. Add ice water, reserved chickpea liquid, or extra olive oil a tablespoon at a time to reach the desired consistency.
• Transfer to a serving bowl, garnish with reserved roasted squash and your choice of toppings, and serve with fresh vegetables or pita chips.

Notes

Cook’s Tips

• Roast ahead: Squash can be roasted up to 3 days ahead and refrigerated.
• Blender option: A high-speed blender can substitute for a food processor.
• Toppings: Mix and match from the suggestions above for texture and color.
• Storage: Refrigerate leftovers up to 5 days.
• Fix texture: If the hummus thickens, stir in 1 tablespoon cold water at a time until smooth.

Hummus Variations

Think of this as a hummus playground — endless riffs and Mediterranean-inspired dips to explore. Use different vegetables, seeds, and spices to create vibrant variations.

• Beet Hummus — a vivid, earthy roasted beet hummus.
• Carrot Hummus — bright and slightly sweet, great with any carrot variety.
• Black Hummus — rich and dramatic, made with black tahini.
• Loaded Hummus — a layered, party-style hummus riff.
• Hummus with Spiced Lamb — a hearty Middle Eastern-style serving option.

Try crispy roasted chickpeas or a herb-forward tahini to elevate your bowls. Other Mediterranean dips like whipped feta, labneh, or muhammara pair beautifully with this hummus.

If you make this recipe, leave a comment to share how it went. Keep exploring seasonal recipes and colorful produce ideas to inspire you in the kitchen.

Let’s make waves in the kitchen.