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Why I Love to Make This Hummus
I’ve been fortunate to plant so much squash on my farm, and having a big winter stash means I’m always experimenting with creative ways to use it. This recipe for butternut squash hummus transforms fall’s abundant harvest into something bright, smooth, and unexpected. And since I’m always looking for a new dip to spice up my afternoon snack of broccoli and cauliflower, this recipe delivers the answer.
What makes this hummus stand out: The roasted butternut squash adds a sweet, nutty flavor to the usual chickpeas and tahini. Roasting gives the squash a warm, rich taste and golden edges. Spices like smoked black pepper and ground coriander add a little extra flavor.
Plus, the (secret!) addition of baking soda and ice cubes makes this squash a creamy dip that goes well with almost anything.
Here’s why I think you’ll love it too:
- It’s the perfect answer for how to use this in-season ingredient.
- It utilizes whole-food ingredients that are rich in fiber and protein.
- It turns roasted squash into something versatile: dip, spread, or veggie topper.
- The flavor balance (sweet squash, savory chickpeas, warm spices) gives classic hummus a fun and seasonal twist.
Butternut Squash Hummus Ingredients
This hummus uses straightforward ingredients to make this dip:
- Butternut squash – Creates the sweet, creamy base.
- Chickpeas – Works with the squash to add some body, along with texture. Bonus: plant‑based protein!
- Garlic – Gives mellow garlicky depth.
- Tahini – Smooths the mixture and lends richness.
- Olive oil – Helps with texture and flavor. I’d recommend using a high-quality extra virgin olive oil in this recipe for the best flavor.
- Fresh lemon juice – Brightens the dip and cuts through the richness.
- Kosher salt and black pepper – Pretty much the essentials in any recipe.
- Baking soda – Helps soften the chickpeas as they cook, making the hummus ultra-smooth.
- Coriander and cumin – Complement the squash’s natural sweetness and add autumnal warmth.
- Ice cubes – Blended in at the end, they help whip air into the hummus for a fluffier texture.
The full amount of each ingredient can be found in the recipe card below.
How to Make Butternut Squash Hummus
This hummus is easy to make and only takes 3 steps:
Step 1: Prepare the squash – Cube the butternut squash and toss with olive oil and season with kosher salt and black pepper. Spread the diced butternut squash on a large baking sheet. Wrap the garlic cloves in a small foil packet and roast alongside the squash in a preheated 400°F oven until the squash pieces are tender.
Step 2: Cook the chickpeas – In a medium stockpot, boil water and add the baking soda. Then add the chickpeas and cook for 15 minutes. Drain and set aside.
Step 3: Blend the hummus – In a food processor, add the roasted squash, garlic, chickpeas, lemon juice, tahini, salt, black pepper, ground coriander, and cumin. Process until smooth and creamy, scraping down the sides as needed. While blending, add a few ice cubes for a fluffy texture. Taste and adjust as needed.
Recipe Tips
- Roast until very tender – The softer your squash, the creamier the hummus. Undercooked, harder cubes will lead to a grainy texture.
- Cool before blending – Letting the squash and garlic cool slightly ensures better blending and more vibrant flavor.
- Add ice cubes – This secret addition during the blending will result in a fluffy hummus.
- Adjust consistency with olive oil or water – If your hummus is too thick, drizzle in more olive oil or a little water until you reach your ideal consistency.
- Taste as you go – I always sample straight from the food processor and tweak the level of lemon juice, salt, and black pepper.
Follow These Tips
Serving & Storage
Serve the hummus cold or at room temperature, whichever you prefer (I think room temperature is best to get all of the flavor). This works great paired with pita chips, raw or roasted veggies, or crackers. Before serving, add a drizzle of olive oil and a sprinkle of black pepper and chopped fresh herbs for a beautiful presentation.
Store in an airtight container in the refrigerator for up to a week. I’d recommend against freezing this hummus – it’s best just to whip up fresh when needed.
More Hummus Recipes
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Butternut Squash Hummus
Ingredients
- 4 cups cubed butternut squash (2-3 lbs of squash)
- 5 cloves garlic
- 2 tbsp olive oil
- kosher salt and freshly ground black pepper to roast
- 1 tbsp baking soda
- 1 15-oz can chickpeas rinsed and drained
- 3 tbsp fresh lemon juice
- ¼ cup tahini
- 1 tsp kosher salt
- ½ tsp freshly ground black pepper
- 1 ½ tsp ground coriander
- ¾ tsp ground cumin
- ice cubes
Instructions
- Preheat oven to 425°F.
- Prepare the squash: Toss cubed squash with olive oil, then sprinkle with salt and black pepper. Place garlic cloves in a foil packet. Roast the squash and garlic in the preheated oven until very tender, about 15-20 minutes. Then, remove the squash and garlic from the oven and let them cool.4 cups cubed butternut squash (2-3 lbs of squash), 5 cloves garlic, 2 tbsp olive oil
- Cook the chickpeas: While the squash and garlic are roasting, bring a medium pot of water to a boil and add baking soda. Add chickpeas and simmer for 15 minutes. Drain and set aside to cool.1 tbsp baking soda, 1 15-oz can chickpeas
- Blend: Once cooled, add squash, garlic, lemon juice, and chickpeas to a food processor. Pulse until broken up and a paste starts to form. Add tahini, salt, black pepper, coriander, and cumin, and blend. While blending, add a couple of ice cubes to the food processor. Process until completely smooth. Taste to adjust seasonings, oil, salt, and black pepper as needed. Store in an airtight container in the refrigerator.3 tbsp fresh lemon juice, ¼ cup tahini, 1 tsp kosher salt, ½ tsp freshly ground black pepper, 1 ½ tsp ground coriander, ¾ tsp ground cumin, ice cubes
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment below!
Styling: Addelyn Evans | Photography: Dera Burreson
