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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.
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.
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.
More Dip Recipes:
- Jess’ Famous Hummus Recipe
- Easy Greek Yogurt Tzatziki Dip
- Lemon Hemp Hummus
- Vegan Basil and Artichoke DipÂ
- Homemade Baba Ganoush
Roasted Butternut Squash Hummus
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.
- 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
Ingredients
- 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
Instructions
- Preheat oven to 425 degrees F.
- Cut butternut squash in half and scoop out seeds.*
- Rub 1 tsp of olive oil over insides of butternut squash (1/2 tsp on each).
- Place olive oil-rubbed-side down on a baking sheet and roast for 30 minutes.
- Remove from oven and let cool.
- Once cooled, scoop out 1 1/2 cups worth.
- 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.
- Add in spices and blend until well-combined.
- Serve with veggies, crackers or dipping of choice.
- 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.
Someone get me a squash! I love this (and really all things squash related). I am torn- I live in LA but definitely prefer my farmers market produce and am in the process of searching for the right CSA BUT they don’t always have everything so I rely on Whole Foods and Sprouts for my that.
Oh girl you just kicked up my next hummus recipe! I was just thinking yesterday that I need to make another batch, but good thing I waited. The butternut squash on my counter is going into my hummus today. Yum!
When (not if) you come to PGH, we will have to go to Morgantown (aka my college town) and go to Black Bear Burritos. Anyway, I had butternut squash hummus there last year but I’m sure yours is a million times better. Also, my favorite fall flavor is squash, hands down.
Mmmm why have I never thought to use squash in hummus?? Seriously two of my favourite foods right here. Can’t wait to try this soon!
I try to get most of my produce at the farmers market when it’s running (it ends in October :() but I can’t always get all of them there. I’m always deciding to make new recipes at the last minute when it’s not a market day, so I have to rely on the grocery store when I do that!
HOLY YUM! I’m going to try this next weekend for some friends ‘m having over!! woohoo.
That looks so good. Squash makes everything better! 🙂
I’m currently living in Austin, but grew up in a more rural area. I think I’m happy to live in a city now (my early 20s), but would love to settle down in a few years in a more suburban area. The grass is always greener, though, right?
We don’t have a lot of grocery shopping options here so I just go to the grocery store (and I have to drive because it is several miles and I shop for teenage boys!!).
Even though we have plenty of room in our yard, I don’t grow anything – I am horrible at growing stuff.
I -wish- I could do more of my shopping at the farmers’ market, but the prices here are soooo crazy, that it’s kind of hard to justify, especially when the bigger grocery stores sell local in-season produce for a fraction of the cost. And I always say I would love to live out in the country, but I think that’s a little TOO quiet for me. I need a smaller mountain town 🙂
Awesome combination! I love hummus and butternut squash…so smart to combine the two. I can’t wait to try this recipe!
Right now, I’m country because I have to be. I do prefer living in cities though – it’s annoying for me to have to drive 20 minutes to get to anything. Even a big town, I would be ok with! I finally made it to my local farmers market (local as in a ten minute drive away) and THEY HAVE $2 PUPUSAS AND I NEED TO BE THERE EVERY SATURDAY. Ahem.