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A fall-theme hummus recipe for Roasted Butternut Squash Hummus. Combining the delicious traditional flavors of hummus with roasted butternut squash makes an extra creamy and vegan butternut squash dip for fall dinner parties or snacking.

Healthy Butternut Squash Hummus for a fall-inspired snack made with fresh roasted butternut squash and creamy hummus dip #hummus
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Confession: I spent way too much on squash at the farmer’s market purely to decorate my apartment with fall decor. It was hard to say if people thought I was totally crazy or just squash obsessed. Maybe I’m both…

Once fall hits I am READY for the squash. That being said, by March I never want to see another one and need at least 6 months to recover, but come September and October I’m all like “bring on the squash!”. This Roasted Butternut Squash Hummus is no exception.

Luckily I’m getting ALL THE SQUASH in my Imperfect Produce box each week so I have plenty leftover to make this butternut squash hummus. You could, of course use canned but I promise you butternut squash is not that difficult to handle, especially with this recipe!

Ingredients in Butternut Squash Hummus

  • Roasted Butternut Squash – see instructions below.
  • Olive oil – this helps to make your hummus creamy.
  • Cooked Chickpeas – feel free to use canned.
  • Tahini – it isn’t hummus without tahini!
  • Garlic cloves – for taste.
  • Lemon juice – Ideally use fresh lemon juice.
  • Water– to thin out consistency.
  • Spices – smoked paprika, cumin, ground pepper + sea salt

How to Cut and Cook Butternut Squash

Cutting butternut squash is not too difficult! The biggest and most important factor is using a sharp knife. I love my Japanese Steel Knife and it almost always will cut through the biggest of squashes (though occasionally it may need a sharpen or my husband’s brute strength <–he may have told me to say that).

For this recipe you’ll want to cut your squash lengthwise from stem to root. Sometimes it’s easier to cut off the stem and root if your knife is getting stuck. If you’re really struggling you can place your squash in the microwave for 1 minute intervals to help soften it up.

Once you’ve cut open your butternut squash you’ll need to scoop out the seeds and discard or compost them. Because we’ll be pureeing this recipe there’s no need to peel your butternut squash. You can just drizzle the inner flesh with olive oil and then place them flesh down on a baking sheet lined with foil.

Placing them flesh down ensures your butternut squash will steam and roast until tender. Once cooked, just remove from the oven and allow the squash to cool slightly before scooping out the flesh for this butternut squash dip.

How to cut and cook butternut squash for this butternut squash dip which is totally vegan!

Do I have to Use Butternut Squash in this Squash Hummus Recipe?

Nope! You can sub any kind of winter squash in place of butternut squash for this squash hummus recipe. Acorn squash, pumpkin, kabocha squash, you name it! Any squash (besides summer squash or spaghetti squash) will work in this recipe. Carrot also works great in place of butternut squash.

You can absolutely use canned pumpkin or butternut squash, however the flavor really comes through when you use fresh squash and especially when you let it roast in the oven. Trust me, it’s worth it!

How to Make Butternut Squash Hummus

I like making my hummus in a food processor but this is not necessary. You can absolutely make it in a blender or even by hand if you manhandle those chickpeas. You’ll just need a potato masher and a large bowl to break down the chickpeas but it likely won’t get as smooth if you aren’t using a food processor or blender.

If your butternut squash hummus recipe is too thick, feel free to add a bit of water, 1 tbsp at a time to the food processor.

Once you’ve blended everything, you can store your butternut squash hummus in the fridge for up to one week. Believe it or not you can actually freeze this recipe! Just take it out a few hours before eating to allow it to thaw.

This butternut squash dip is perfect for dipping crackers, veggies (I like cucumber!) or pita or truthfully, it’s delicious on its own! I highly recommend these homemade pita chips.

Roasted butternut squash hummus made with fresh roasted butternut squash, cooked chickpeas and tahini for a delicious and vegan butternut squash dip #hummus

More Dip Recipes:


Roasted Butternut Squash Hummus

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The flavors of fall are infused into this creamy and delicious roasted butternut squash hummus. With instructions on how to roast butternut squash and process it together into a smooth fall-inspired butternut squash dip, you’ll be reaching for this delicious appetizer recipe all season long.

  • Author: Davida Lederle
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: 8 servings 1x
  • Category: Snack
  • Method: Blend
  • Cuisine: Middle Eastern
  • Diet: Vegan


  • 1 1/2 cups roasted butternut squash (half of a 2.5 lb butternut squash)-directions for roasting below
  • 2 tbsp olive oil
  • 1 1/2 cups cooked chickpeas (1 15 oz can of chickpeas, rinsed and drained)
  • 2 tbsp tahini
  • 1 garlic clove, peeled
  • juice of 1 lemon
  • 2 tbsp water
  • 1/2 tsp sea salt
  • 1/4 tsp smoked paprika
  • 1/4 tsp cumin
  • freshly ground pepper


  1. Preheat oven to 425 degrees F.
  2. Cut butternut squash in half and scoop out seeds.*
  3. Rub 1 tsp of olive oil over insides of butternut squash (1/2 tsp on each).
  4. Place olive oil-rubbed-side down on a baking sheet and roast for 30 minutes.
  5. Remove from oven and let cool.
  6. Once cooled, scoop out 1 1/2 cups worth.
  7. Add butternut squash, 1 1/2 tbsp olive oil, chickpeas, tahini, garlic, lemon and water to a food processor or blender and process until smooth.
  8. Add in spices and blend until well-combined.
  9. Serve with veggies, crackers or dipping of choice.
  10. Will keep in fridge for up to 1 week.

*Depending on the size of your squash you will have leftovers of squash which you can scoop out and store in the fridge.

Butternut Squash hummus is the ultimate fall dip and appetizer made with fresh roasted butternut squash and traditional hummus ingredients the whole family will love #hummus #vegan

Meet the Maven

Hi! I'm Davida and welcome to my corner of the internet. I'm a wellness blogger, yoga teacher, certified herbalist, and green beauty lover.

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  1. I put the butternut squash in the oven 30-40 minutes at 350 degrees without peeling it. Remove it, let it cool and then peel it and dice it. I find this technique works for me since I find it difficult to peel the squash. I plan on trying this amazing recipe. I love cubed butternut squash baked with creamed spinach, a little sauteed onion, broth and milk.

  2. I LOVE this idea! I am a huge fan of homemade hummus and this is a whole new level! I too split my time between the grocery store and the farmers market. You gotta do what you gotta do!

    I love living in the city but I hate hate hate the lack of space and how gross it can be. I would love a big house in the suburbs but then I wouldn’t have access to all the things I love about the city. But if I could live on a beach that would definitely win me over.

  3. You two timer. I always suspected you liked to juggle multiple partners and this post confirms it.

    I love this hummus. I would have loved a deviled egg dip too, but I actually like this better. I also have a butternut squash hiding in my basement, staying cool and hopefully fresh for now. I have a bounty of summer produce to tackle, but when the time comes, the butternut squash will be mine. Oh yes, he will be mine. And I shall make hummus. Or maybe pasta. Or maybe pasta with this hummus inside. Oh the intrigue.

  4. I like squash very much too! 🙂 I haven’t tried to make squash hummus yet so I think that thanks to your recipe, I’m on my way to do so… I used to eat baked squash with veggie mix in it in one restaurant here in Toronto. I was a gluten-free vegan and I really enjoyed it but then, I found out that some of them are those kinds of restaurants that have a gluten-free sign but the food can be contaminated because they also use the same tools for cooking the normal food so I gave it up. Now I lead normal healthy life and feel even better 😉 Thank you for this recipe. I will stretch my cooking squash menu by trying this…Very good idea, Davida!

  5. How delicious does this hummus look.. the colours are incredible! Definitely need to recreate the recipe. Thanks for sharing it.

  6. Dear diary, I have yet to be able to go to the farmer’s market this year. Yes, I said this year, and yes, it’s basically fall so they are basically ending which will mean a whole glorious season sans farmer’s markets. The one in my new town is on Wednesday’s from 2-6:30. I think it’s impossible for that to be LESS convenient. Grumble. Annnd I never would have thought of butternut squash hummus but now I have to have some. Have to. xo Kimby