Delicious Roasted Butternut Squash Hummus

Finding a creative way to use up that butternut squash sitting on your counter can feel like a real puzzle. Sure, you could roast it as a side dish or toss it into a soup, but sometimes you want something different that doesn’t require a ton of prep work or fancy ingredients.

That’s where this roasted butternut squash hummus comes in handy: it’s a fresh take on the classic chickpea version, packed with fall flavors, and perfect for everything from veggie dipping to sandwich spreading.

What Kind of Butternut Squash Should I Use?

Any butternut squash you find at the grocery store will work great for this hummus recipe. Look for one that feels heavy for its size and has a tan, matte skin without any soft spots or dark blemishes. A small to medium squash (around 2-3 pounds) is perfect since you’ll need about 4-5 cups of diced squash. If you’re short on time, many stores sell pre-cut butternut squash cubes in the produce section, which can be a real time-saver. Just make sure the pre-cut pieces look fresh and aren’t sitting in excess liquid.

Options for Substitutions

This roasted butternut squash hummus is pretty forgiving when it comes to swaps:

• Butternut squash: You can easily swap butternut squash for other roasted vegetables like sweet potato, carrots, or even roasted red peppers. Just use the same amount and roast until tender.
• Tahini: No tahini? Try sunflower seed butter, almond butter, or cashew butter instead. You might need to add a bit more lemon juice to balance the flavors.
• Chickpeas: While chickpeas are traditional for hummus, you can use white beans or cannellini beans for a creamier texture. The flavor will be slightly different but still delicious.
• Lemon juice: Fresh lemon juice works best, but bottled will do in a pinch. You can also use lime juice for a slightly different citrus note.
• Ice water: Regular cold water works fine if you don’t have ice water handy. The cold temperature just helps create a smoother, creamier texture.
• Olive oil: Any neutral oil like avocado oil or vegetable oil can replace olive oil, though you’ll lose some of that rich Mediterranean flavor.

Watch Out for These Mistakes While Cooking

The biggest mistake when making roasted butternut squash hummus is not roasting the squash long enough – undercooked squash will create a grainy, unpleasant texture instead of the smooth, creamy consistency you want.

Make sure to cut your butternut squash into uniform 1-inch cubes so they cook evenly, and don’t skip roasting the garlic cloves alongside the squash since this adds a mellow, sweet flavor that raw garlic simply can’t provide.

Another common error is adding all the liquid at once, which can make your hummus too thin – instead, start with just the lemon juice and tahini, then gradually add the ice water one tablespoon at a time until you reach your desired consistency.

Finally, let your roasted squash cool for at least 10 minutes before blending, as hot ingredients can create steam that makes the hummus watery and prevents that perfectly smooth texture you’re after.

What to Serve With Roasted Butternut Squash Hummus?

This creamy, slightly sweet hummus is perfect for dipping with warm pita chips or toasted pita bread, which really complement the roasted butternut squash flavors. I love serving it with fresh cut vegetables like carrots, bell peppers, and cucumber slices for a nice crunch that balances out the smooth texture. For a more substantial snack or appetizer spread, try pairing it with crackers, sliced baguette, or even use it as a spread on sandwiches and wraps. The hummus also works great as part of a mezze platter alongside olives, cheese, and other dips for entertaining.

Storage Instructions

Refrigerate: This roasted butternut squash hummus keeps really well in the fridge for up to a week in an airtight container. I like to drizzle a thin layer of olive oil on top before storing to keep it from drying out. Just give it a good stir before serving since it might separate a bit.

Freeze: You can freeze this hummus in freezer-safe containers for up to 3 months, which is great for meal prep. Just portion it out into smaller containers so you can thaw exactly what you need. The texture might be slightly different after freezing, but it still tastes amazing.

Serve: When you’re ready to enjoy it, let frozen hummus thaw in the fridge overnight. If it seems a bit thick after storing, just stir in a tablespoon or two of ice water to get that creamy consistency back. Taste and adjust the seasoning if needed before serving with your favorite dippers.

Preparation Time	10-15 minutes
Cooking Time	20-25 minutes
Total Time	30-40 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1000-1200
• Protein: 18-22 g
• Fat: 52-58 g
• Carbohydrates: 110-130 g

Ingredients

For the roasted squash hummus:

• 1 small butternut squash (peeled and cut into 1-inch pieces)
• 1/3 cup tahini (use a good quality brand like Al Arz for smooth texture)
• Juice from 1/2 lemon (freshly squeezed for best flavor)
• 1/4 cup ice-cold water (helps achieve a creamier consistency)
• Ground black pepper
• 1 can (15 oz) chickpeas (rinsed and drained thoroughly)
• 4 garlic cloves (peeled, for a milder garlic flavor)
• 1/2 cup olive oil (I like California Olive Ranch extra virgin olive oil for its fruity notes)
• Kosher salt

For serving (optional):

• Pomegranate seeds
• Pita chips
• Toasted pumpkin seeds
• Chopped fresh herbs
• Sliced raw vegetables

Step 1: Prep and Roast the Butternut Squash and Garlic

• 1 small butternut squash, peeled and cut into 1-inch pieces (about 4 to 5 cups)
• 4 garlic cloves, peeled
• 4 tablespoons olive oil (from the 1/2 cup, divided)
• 1/2 teaspoon kosher salt
• 1/4 teaspoon ground black pepper

Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper for easy clean-up.

Spread the butternut squash pieces on the prepared baking sheet, then drizzle with 3 tablespoons olive oil, 1/2 teaspoon kosher salt, and 1/4 teaspoon ground black pepper.

Toss everything to coat well and arrange the squash in a single, even layer.

Place the peeled garlic cloves in a small piece of foil, drizzle them with 1 tablespoon olive oil, and season with a few pinches each of salt and pepper.

Wrap the garlic tightly in the foil and place it on the same baking sheet as the squash.

Roast everything for 20-25 minutes, until the squash is very tender — it should easily mash with a fork.

Remove the pan from the oven and set aside.

Step 2: Blend the Hummus Base

• roasted butternut squash from Step 1
• roasted garlic from Step 1
• 1 can (15 oz) chickpeas, rinsed and drained
• juice from 1/2 lemon
• 1/3 cup tahini
• 1/4 cup olive oil (remaining from the 1/2 cup)
• 1/2 teaspoon kosher salt

Transfer the roasted butternut squash and the softened, roasted garlic (from Step 1) into the bowl of a food processor.

Add the rinsed and drained chickpeas, and pulse a few times to break up all the ingredients into small pieces.

Next, add the lemon juice, tahini, and 1/2 teaspoon kosher salt to the bowl.

With the food processor running, slowly stream in the remaining 1/4 cup olive oil.

Allow the processor to run for 2-3 minutes, pausing as needed to scrape down the sides.

The mixture will be somewhat chunky but will begin to form a creamy texture.

I find letting the processor run a bit longer gives the hummus a wonderfully silky texture.

Step 3: Adjust Texture with Ice Water

• 1/4 cup ice-cold water
• kosher salt, to taste
• ground black pepper, to taste

With the food processor still running, slowly add the ice-cold water one tablespoon at a time.

Continue processing, adding more or less water as needed, until the hummus reaches your desired smooth, creamy consistency.

Taste and adjust salt and pepper as needed.

Step 4: Assemble and Serve

• extra olive oil, for drizzling (from the 1/2 cup total)
• pomegranate seeds
• toasted pumpkin seeds (pepitas)
• chopped fresh herbs
• sliced raw vegetables
• pita chips

Spoon the roasted butternut squash hummus into a large shallow bowl or plate.

Top with an extra drizzle of olive oil, pomegranate seeds, toasted pumpkin seeds (pepitas), and a sprinkle of chopped fresh herbs.

Serve with pita chips or sliced raw vegetables for dipping.

Personally, I love to use a mix of fresh parsley and mint for the herbs — it adds extra freshness!