This creamy butternut squash hummus blends roasted squash with chickpeas, tahini, lemon, cumin, coriander, and olive oil for a cozy fall appetizer. Serve it with pita chips, warm pita bread, or as part of a mezze spread.
Butternut Squash Hummus
Grant and I are big hummus fans, and we love playing around with different seasonal versions. Expect plenty more hummus recipes from us.
This butternut squash hummus is perfect for fall gatherings, Thanksgiving, or a simple mezze spread. It's also a lovely way to use leftover roasted squash.
For this recipe, the texture really matters. Very soft roasted squash, warm chickpeas, a couple of ice cubes, and a little extra blending time make all the difference.
If you love hummus as much as we do, try our Classic Homemade Hummus or Roasted Beet Hummus too.
Scroll down for step-by-step instructions, chef's tips, serving ideas, wine pairings, and make-ahead tips.
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Recipe at a Glance
- Ready in: 20-25 minutes
- Serves: 6-8
- Main ingredients: Roasted butternut squash, chickpeas, tahini, lemon, cumin, coriander, and olive oil
- Dietary information: Vegan, vegetarian, and gluten-free
- Perfect for: Fall appetizers, mezze, Thanksgiving, entertaining, and snacks
- Texture: Creamy, light, and fluffy
- Cooking method: Simmer + blend
- Chill time: At least 1 hour if possible
- Make ahead: Yes
Ingredients You'll Need
This hummus uses classic hummus ingredients with roasted squash and warm spices.
- Chickpeas - Simmered until very soft for a smoother hummus.
- Roasted butternut squash - Use very soft roasted flesh from our Whole Roasted Butternut Squash or Roasted Butternut Squash Halves.
- Tahini - Adds richness and that classic nutty hummus flavor.
- Lemon juice - Brightens the hummus and balances the sweetness of the squash.
- Garlic - Adds savory depth.
- Cumin and coriander - Bring warm, earthy flavor.
- Extra virgin olive oil - Adds richness and helps bring everything together.
- Ice cubes - Help loosen and cool the hummus as it blends.
- Sea salt - Season to taste.
For serving, we like toasted pumpkin seeds or toasted pine nuts, pomegranate arils, parsley, za'atar or dukkah, and a drizzle of olive oil.
See the recipe card for exact quantities.
Seasonality: When Is Butternut Squash in Season?
Butternut squash is one of our favorite vegetables to cook with through fall and winter.
It stores especially well, which is why we use it in everything from roasted sides and salads to soups, sauces, dips, and holiday dishes throughout the cooler months.
Want to learn more about when produce is in season? Explore the USDA Seasonal Produce Guide.
How to Make Butternut Squash Hummus
Prepare the roasted butternut
Use the soft roasted butternut squash flesh from either our roasted butternut squash halves recipe or our whole roasted butternut squash recipe.
Let the roasted butternut cool slightly before blending.
Chef's Tip: For the smoothest hummus, use very soft roasted butternut. If the flesh looks watery, let it drain in a fine-mesh sieve for a few minutes before adding it to the food processor.
Peel the chickpeas
There are two easy ways to do this: Either 'pop' the chickpeas out of their skins or spread them between two clean tea towels. Gently rub the towels together, (be careful not to crush the chickpeas) the friction should cause the skins to come off.
Discard the chickpea skins.
Simmer the chickpeas
Add the chickpeas to a saucepan with a pinch of salt and enough water to cover. Bring to a boil, then reduce the heat and simmer for 10-15 minutes, until very soft.
Reserve about 125 ml (½ cup) of the cooking water, then drain.
Blend
Add the warm chickpeas, roasted butternut squash, cumin, coriander, tahini, garlic, olive oil, lemon juice, ice cubes, and a generous pinch of salt to a food processor.
Blend until smooth and creamy, adding a splash of reserved chickpea water as needed to loosen the texture.
Chef's Tip: Blend longer than you think you need to. A good hummus needs time in the food processor to become light, creamy, and fluffy.
Adjust the seasoning
Taste and add more lemon juice, salt, tahini, or olive oil if needed. If the hummus is too thick, blend in another tablespoon or two of chickpea water.
Chef's Tip: Chill for at least 1 hour before serving if you have time. The flavor settles beautifully.
Serve and Enjoy!
Spoon into a shallow bowl and swirl the top with the back of a spoon. Drizzle with olive oil and garnish with toasted pine nuts or toasted pumpkin seeds, pomegranate arils, parsley, and dukkah or za'atar.
What to Serve With Butternut Squash Hummus
This hummus works beautifully as part of a mezze spread or simply served as a fall appetizer.
- With pita chips - Serve with our homemade Pita Chips for plenty of crunch.
- With pita or flatbread - Try our Homemade Pita Bread or Turkish Bazlama.
- On a mezze board - Add Marinated Olives, Marinated Feta, raw vegetables, pickles, and a few other dips like Haydari or Lebanese Moussaka.
- In wraps and bowls - Spoon into sandwiches, wraps, grain bowls, or roasted vegetable plates.
Best Wine Pairings
Keep the wine light and fresh so it doesn't overpower the tahini, lemon, or gentle sweetness of the squash.
- Sauvignon Blanc - Crisp acidity works beautifully with the lemon and tahini.
- Dry Riesling - A lovely match for the warm spices and natural sweetness of the butternut.
- Dry rosé - Light, fresh, and easy with mezze-style appetizers and dips.
Storage and Make-Ahead
Make ahead: This is a great dip to make ahead. In fact, the flavor improves after chilling for an hour or two.
Fridge: Store in an airtight container in the refrigerator for up to 2-3 days.
Garnishes: Add the pine nuts or pumpkin seeds, pomegranate, herbs, za'atar, or dukkah just before serving so they stay fresh and crisp.
If the hummus thickens in the fridge, stir in a little lemon juice, or reserved chickpea water before serving.
FAQ's
A : It's savory, creamy, and nutty with a gentle sweetness from the roasted squash.
The tahini and chickpeas keep it firmly in hummus territory, while cumin, coriander, lemon, and garlic balance the sweetness.
A : Use very soft chickpeas and very soft roasted squash, then blend longer than you think you need to.
Peeling the chickpeas is optional, but it can make the finished hummus even smoother.
A : The ice helps loosen and cool the mixture as it blends.
Along with warm chickpeas and longer blending, it helps give the hummus a lighter, smoother texture.
More Butternut Squash Recipes
If you have more butternut squash to use, try our:
- Roasted Butternut Squash Salad with Feta and Pomegranate
- Roasted Butternut Squash Wedges
- Roasted Butternut Squash Soup
- Roasted Butternut Squash Slices with Brown Sugar and Cinnamon
- Stuffed Shells with Butternut Squash Sauce
This butternut squash hummus is such a lovely fall variation on classic hummus. Serve it with pita chips, finish it with a drizzle of olive oil and your favorite garnish, and it's ready for anything from an easy snack to a holiday mezze board.
Give it a try and let us know how you served it in the comments below. And don't forget to Pin it for later!
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Roasted Butternut Squash Hummus
- Total Time: 20-25 minutes
- Yield: Serves 6-8
- Diet: Vegetarian
Description
This creamy butternut squash hummus blends roasted squash with chickpeas, tahini, lemon, cumin, coriander, and olive oil for a cozy fall appetizer. Serve it with pita chips, warm pita bread, or as part of a mezze spread.
Ingredients
2 x 400 g (2 x 14 oz) cans chickpeas, drained and rinsed
250 g (1 cup) roasted butternut squash flesh, our roasted butternut squash halves recipe or our whole roasted butternut squash recipe
½ teaspoon ground cumin
¼ teaspoon ground coriander
125 ml (½ cup) tahini
2 garlic cloves, minced
30 ml (2 tbsp) olive oil, plus extra for serving
1 lemon, juiced
1-2 ice cubes
Sea salt, to taste
To garnish:
Toasted pumpkin seeds or toasted pine nuts
Pomegranate arils
Chopped Italian parsley
Dukkah or za'atar
Drizzle of olive oil
Pita Bread or pita chips, for serving
Instructions
Use the soft roasted butternut squash flesh from either our roasted butternut squash halves recipe or our whole roasted butternut squash recipe.
Let the roasted butternut cool slightly before blending.
Chef's Tip: For the smoothest hummus, use very soft roasted butternut. If the flesh looks watery, let it drain in a fine-mesh sieve for a few minutes before adding it to the food processor.
This is an optional step but we highly recommend it if you want a super smooth hummus.
There are two easy ways to do this: Either 'pop' the chickpeas out of their skins or spread them between two clean tea towels. Gently rub the towels together, (be careful not to crush the chickpeas) the friction should cause the skins to come off.
Discard the chickpea skins.
Add the chickpeas to a saucepan with a pinch of salt and enough water to cover. Bring to a boil, then reduce the heat and simmer for 10-15 minutes, until very soft.
Reserve about 125 ml (½ cup) of the cooking water, then drain.
Add the warm chickpeas, roasted butternut squash, cumin, coriander, tahini, garlic, olive oil, lemon juice, ice cubes, and a generous pinch of salt to a food processor.
Blend until smooth and creamy, adding a splash of reserved chickpea water as needed to loosen the texture.
Chef's Tip: Blend longer than you think you need to. A good hummus needs time in the food processor to become light, creamy, and fluffy.
Taste and add more lemon juice, salt, tahini, or olive oil if needed. If the hummus is too thick, blend in another tablespoon or two of chickpea water.
Chef's Tip: Chill for at least 1 hour before serving if you have time. The flavor settles beautifully.
Spoon into a shallow bowl and swirl the top with the back of a spoon. Drizzle with olive oil and garnish with toasted pine nuts or toasted pumpkin seeds, pomegranate arils, parsley, and dukkah or za'atar.
Notes
Storage Instructions
Make ahead: This is a great dip to make ahead. In fact, the flavor improves after chilling for an hour or two.
Fridge: Store in an airtight container in the refrigerator for up to 2-3 days.
Garnishes: Add the pine nuts or pumpkin seeds, pomegranate, herbs, za'atar, or dukkah just before serving so they stay fresh and crisp.
If the hummus thickens in the fridge, stir in a little lemon juice, or reserved chickpea water before serving.
- Prep Time: 10 minutes
- Cook Time: 10-15 minutes
- Category: Dip / Appetizer
- Method: Simmer + Blend
- Cuisine: Mediterranean / Middle Eastern-Inspired
Nutrition
- Serving Size: 1 serving
- Calories: 229
- Sugar: 0.9 g
- Sodium: 357.9 mg
- Fat: 14 g
- Carbohydrates: 21.3 g
- Protein: 8.1 g
- Cholesterol: 0 mg
The nutrition is an estimate only. It was calculated using Nutrifox, an online nutrition calculator.
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