Butternut Squash Hummus

Name: Butternut Squash Hummus
Cook time: 50 min
Total time: 50 min
Yield: 2 cups
Ingredients: 2 cups butternut squash, peeled and diced into 1-inch cubes; 1 cup chickpeas (about half a 15 oz can, reserve the liquid); 2 tbsp tahini; 2 tbsp lemon juice; 2 garlic cloves; 1/2 tsp sea salt; 1/4 cup extra virgin olive oil; 1 tsp sesame seeds (for garnish); Seed crackers or vegetables, for serving

Dairy-free • Gluten-free • Vegan

Butternut Squash Hummus

This butternut squash hummus is creamy, slightly sweet, and full of warm fall flavor. Roasted butternut squash blends with chickpeas, tahini, lemon, and garlic to create a hummus that’s smooth, vibrant, and completely craveable. It’s a seasonal twist on classic hummus that works beautifully as a dip for vegetables and crackers, a spread for sandwiches, or a topping for grain bowls. Naturally vegan, gluten-free, and dairy-free.

Why You Will Love This Recipe

This hummus proves that seasonal ingredients can transform a classic recipe into something new and exciting. It’s familiar but different in the best way.

Butternut squash adds natural sweetness. The roasted squash brings a subtle sweetness and gorgeous orange color that makes this hummus stand out.
Creamy and smooth texture. The combination of roasted squash, chickpeas, and tahini creates a hummus that’s silky and easy to spread or dip.
Perfect for fall and winter. This hummus feels cozy and seasonal, making it a great addition to holiday spreads or autumn snack plates.
Made with simple, real ingredients. Roasted squash, chickpeas, tahini, lemon, garlic, and olive oil — nothing processed, nothing complicated.
Versatile and meal-prep friendly. Make a batch and use it throughout the week as a dip, spread, or bowl topping. It keeps beautifully in the fridge.

Ingredients Overview

You’ll find exact measurements in the recipe card below. Here’s how the ingredients work together.

For the hummus

Butternut squash (peeled and diced) — The star ingredient. Roasting the squash brings out its natural sweetness and creates a creamy base for the hummus.
Chickpeas — The traditional hummus base. They add protein, fiber, and a mild, nutty flavor that balances the sweetness of the squash.
Tahini — Ground sesame seed paste that adds richness, creaminess, and a subtle nutty flavor. Essential for authentic hummus texture.
Lemon juice — Brightens the flavor and adds a fresh, tangy contrast to the sweet squash.
Garlic cloves — Add savory depth and a subtle bite. Two cloves is perfect, but you can adjust to your taste.
Sea salt — Enhances all the flavors and brings everything together.
Extra virgin olive oil — Drizzled in while blending to create that smooth, silky texture. Use good-quality olive oil for the best flavor.
Chickpea liquid (aquafaba) — Reserved from the can of chickpeas. Use it to thin the hummus to your preferred consistency without adding water.
Sesame seeds — Sprinkled on top for garnish and a little extra texture.

For serving

Seed crackers — A crunchy, nutrient-dense option for dipping. Any crackers, pita, or sliced vegetables work beautifully.

How To Make Butternut Squash Hummus

Here’s how it comes together.

Step 1: Roast the butternut squash. Preheat your oven to 400°F and line a baking sheet with parchment paper. Cut the butternut squash in half lengthwise and scoop out the seeds. Rub the cut sides with avocado oil and place them cut-side down on the baking sheet. Roast for 35–40 minutes, until the squash is tender when pierced with a fork. Let cool slightly, then scoop out the flesh and discard the skin. Pro tip: roasting cut-side down keeps the squash moist and helps it caramelize slightly for deeper flavor.

Step 2: Blend the hummus. Add the roasted butternut squash, chickpeas (reserve the liquid from the can), tahini, lemon juice, garlic cloves, and sea salt to a blender or food processor. Start blending and slowly drizzle in the extra virgin olive oil while the machine runs. Blend until the hummus is smooth and creamy. Pro tip: if the hummus is too thick, add a little of the reserved chickpea liquid (aquafaba) a tablespoon at a time until you reach your desired consistency.

Step 3: Chill and serve. Transfer the hummus to a bowl and refrigerate until ready to serve. Before serving, sprinkle with sesame seeds for garnish. Serve with seed crackers, sliced vegetables, or use as a spread.

Storage, Reheating & Make Ahead

Fridge storage Store in an airtight container in the fridge for up to 5 days. The hummus will thicken slightly as it sits — just stir in a little chickpea liquid or water to loosen it before serving.

Freezer storage This hummus freezes well. Store in a freezer-safe container for up to 3 months. Thaw in the fridge overnight before serving.

Make ahead tips You can roast the butternut squash up to 3 days ahead and store it in the fridge, then blend the hummus when you’re ready. Or make the entire batch ahead and store it in the fridge until you need it.

Substitutions and Variations

If you don’t have butternut squash — Sweet potato or pumpkin work beautifully as substitutes with a similar flavor and texture.
If you want it spicier — Add a pinch of cayenne pepper or red pepper flakes when blending.
If you want it smokier — Add 1/2 teaspoon of smoked paprika for a warm, smoky depth.
If you don’t have tahini — Almond butter or cashew butter can work as a substitute, though the flavor will be different.
Different toppings — Drizzle with extra olive oil, sprinkle with za’atar, or add a few pomegranate seeds for a beautiful presentation.
For a thinner consistency — Add more chickpea liquid or a splash of water while blending until you reach your preferred texture.

Health Benefits At A Glance

Butternut squash — Rich in beta-carotene, which the body converts to vitamin A, supporting immune function, eye health, and skin health. Also high in fiber and vitamin C.
Chickpeas — A good source of plant-based protein and fiber, supporting stable blood sugar, digestion, and sustained energy.
Tahini — Made from ground sesame seeds, it provides healthy fats, calcium, and minerals like magnesium and zinc.
Lemon juice — High in vitamin C and antioxidants that support immune function and add bright, fresh flavor.
Garlic — Contains allicin, a compound with natural antimicrobial and anti-inflammatory properties that supports immune health.
Extra virgin olive oil — Rich in heart-healthy monounsaturated fats and antioxidants that support inflammation balance and overall wellness.

Ways To Serve This Hummus

As a dip with crackers or vegetables — Serve with seed crackers, sliced cucumbers, bell peppers, carrots, or celery for a healthy snack or appetizer.
As a sandwich or wrap spread — Use in place of mayo or mustard on sandwiches, wraps, or pita pockets for extra flavor and nutrition.
On grain bowls — Spoon a generous dollop over quinoa, rice, or grain bowls with roasted vegetables for a creamy, flavorful topping.
As a salad dressing — Thin it with a little water or lemon juice and drizzle over salads for a creamy, dairy-free dressing.
On a holiday appetizer spread — This hummus is beautiful and seasonal enough to serve at Thanksgiving or holiday gatherings alongside other dips and spreads.

Shelley’s Tips

Roast the squash cut-side down to keep it moist and help it caramelize slightly for deeper flavor.
Reserve the chickpea liquid (aquafaba) to thin the hummus to your preferred consistency without adding water.
Let the blender or food processor run for a minute or two to get the hummus as smooth and creamy as possible.
This hummus thickens as it sits in the fridge. Stir in a little chickpea liquid or water before serving if needed.
Sweet potato or pumpkin work beautifully in place of butternut squash for a similar flavor and texture.

Nutrition Note Nutrition will vary based on the ingredients you use. This recipe and all content on this site is for educational purposes only and is not medical advice.

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Nutritional Disclaimer

Nutrition information is an estimate generated from a nutrition calculator. There may be errors here or variations based on ingredients you use.

I’m Shelley Loving, a home cook who healed through food. Now I share simple, delicious recipes and kitchen tips to help you cook with more confidence.

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