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  1. Watch how to make this butternut squash hummus
  2. Butternut Squash Hummus Recipe

I love squash – all varieties – which is probably the reason I grow so much of it! I’m still using last fall’s harvest and I love the fact that it lasts me throughout winter. Since I have a plethora on hand, I’m always experimenting with new ways to use it. Honestly, just roasted is delicious, but I can’t let well enough alone.

Hummus is a dish that you can make out of nearly anything, or at least I do. Butternut squash is the center point of this hummus, which makes it sweet but also savory. I also love to use spices to provide additional flavor and especially my new favorite spice: smoked pepper! I know this isn’t something you probably stock in your pantry, but it is such a game-changer for me and I highly recommend it!

I eat this with anything: pita chips, vegetables, and almost as a side dish. I know it sounds like a stretch, but I think you will fall in love with it the way I have. You may not have hand-grown squash, but thankfully grocery stores still stock it. And what a better reason to buy some!

White circular container filled with squash hummus topped with pepitas with crackers sitting all around with peeled squash in background
Container filled with butternut squash hummus with pepitas on top with wood surface underneath and peeled butternut squash in background

More hummus recipes

Watch how to make this butternut squash hummus

White container filled with butternut squash hummus topped with spice-covered pepitas sitting on white marble surface

Butternut Squash Hummus

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While hummus is perfect in its traditional form, there's always room for some modifications. This butternut squash hummus is a creamy mixture that's incredibly delicious! Made with squash and topped with spiced pepitas, this is the perfect recipe for a party or to eat alone!
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Servings 48 servings

Ingredients

  • 4 cups cubed squash
  • 5 garlic cloves
  • 3 tbsp lemon juice
  • 1 15-oz can chickpeas rinsed and drained
  • ¼ cup tahini
  • 2 tbsp olive oil
  • 1 tsp salt
  • ½ tsp pepper (I use smoked pepper)
  • 1 ½ tsp ground coriander
  • ¾ tsp ground cumin

Instructions
 

  • Preheat oven to 425°F.
  • Toss cubed squash with olive oil, then sprinkle with salt and pepper. Roast in the preheated oven until very tender, about 15-20 minutes.
    4 cups cubed squash, 2 tbsp olive oil
  • Place garlic cloves in a foil packet and roast alongside squash until browned and soft.
    5 garlic cloves
  • Remove squash and garlic from the oven and let cool.
  • Once cooled, add squash, garlic, lemon juice, and chickpeas to a food processor. Pulse until broken up and a paste is starting to form.
    3 tbsp lemon juice, 1 15-oz can chickpeas
  • Add tahini, salt, smoked pepper (or regular), coriander, and cumin.
    ¼ cup tahini, 1 tsp salt, ½ tsp pepper (I use smoked pepper), 1 ½ tsp ground coriander, ¾ tsp ground cumin
  • Process until completely smooth.
  • Taste to adjust seasonings, oil, salt, and pepper as needed.
  • Store in an airtight container in the refrigerator.

Nutrition

Serving: 1tbsp | Calories: 21kcal | Carbohydrates: 1.7g | Protein: 0.7g | Fat: 1.4g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 0.7g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 73.7mg | Potassium: 26.7mg | Fiber: 0.5g | Sugar: 0g | Vitamin A: 0.4IU | Vitamin C: 0.9mg | Calcium: 6.4mg | Iron: 0.2mg
Course Spreads
Cuisine American
Difficulty Easy
Method Baking

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Kaleb

I’m Kaleb! I'm not a chef, professional baker, landscaper, or designer, but I like to play each on Knollgate Farm. Come join me on my journey and let's learn together!

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