If classic hummus had a festive glow-up, this would be it. This Butternut Squash Hummus is creamy, lightly sweet, warmly spiced, and whipped to velvety perfection. You may also like our Vegan Butternut Squash Soup.
Quick Look at This Recipe
- 🕗 Prep Time: 15 minutes
- 🔥 Cook Time: 30 minutes
- 🧊 Chill Time: 15 minutes
- ⏰ Total Time: 60 minutes
- 🍽️ Servings: 6-8
- ⭐ Difficulty: Moderate – roast the butternut squash, cool, then combine the other ingredients into a food processor, transfer to a serving bowl, add toppings, and enjoy!
- 🌿 Diet: 100% whole food, plant-based vegan, gluten-free, oil-free, soy-free, nut-free
- 🙏 Daniel Fast recipe
Summarize and save this recipe with AI
Roasted squash adds depth and silkiness, while pomegranate arils and pumpkin seeds bring just enough drama to make this feel special without being fussy. It’s the kind of dip that makes people hover near the bowl, and then ask for the recipe. You may also like our Butternut Squash Breakfast Hash. If you love a unique hummus, check out our beautifully spiced harissa hummus.
Why You'll Love This Recipe
- Creamy and fluffy without being heavy
- Naturally slightly sweet, smoky, and savory
- Packed with plant-based nutrients
- Perfect for fall gatherings, Christmas parties, meal prep, or snack boards
- Beautiful enough for entertaining, easy enough for Tuesday
- Vegan, gluten-free, and endlessly versatile
Health Benefits
- Butternut squash provides beta-carotene for immune and eye health
- Chickpeas deliver plant protein and fiber for satiety and gut health
- Tahini adds healthy fats, calcium, and a rich, nutty backbone
- Garlic and spices support anti-inflammatory and antioxidant pathways
What's in Butternut Squash Hummus
- Butternut Squash: Adds natural sweetness, creamy body, and a subtly caramelized flavor that makes this hummus feel indulgent.
- Chickpeas: The classic hummus base that's earthy, protein-rich, and grounding.
- Tahini: Brings richness, nuttiness, and that unmistakable hummus creaminess.
- Toppings: Pomegranate arils, pumpkin seeds, fresh chopped parsley or mint.
A full list of ingredients with exact amounts can be found in the recipe card below.
Substitutions and Variations
- Want it spicy? Add a pinch of cayenne or red pepper flakes.
- Want it richer? Add a drizzle of extra-virgin olive oil for a restaurant-style, traditional hummus finish.
- For a milder garlic flavor, either roast the garlic or use a pinch of garlic powder.
- For a sweeter profile, add a tablespoon of Homemade Date Syrup.
How to Make Butternut Squash Hummus
Step 1
Preheat oven to 425°F (220°C). Place peeled and cubed butternut squash onto a parchment-lined baking sheet.
Step 2
Roast for 25–30 minutes, until tender and lightly caramelized. Let cool to room temperature.
Step 3
Add roasted squash, chickpeas, tahini, lemon juice, garlic, cumin, smoked paprika, cinnamon, and salt (if using) to a food processor and process until smooth.
Step 4
Add 2 ice cubes and blend until smooth. Add 1–2 more ice cubes if needed for extra creaminess. Add hummus to a serving bowl, top, and enjoy!
Expert Tips
- If you're using a whole squash, peel and cube it into approximately one-inch cubes. Be sure to save any extra butternut squash cubes for our Nourish Bowl. So good!
- Roast the squash until lightly caramelized. Flavor lives here.
- Always add lemon before adjusting salt; acid wakes everything up.
- Ice cubes matter. It’s texture science.
- Let the hummus rest for 10–15 minutes before serving for the best flavor integration.
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Serving Suggestions
- Enjoy this delicious hummus with our Oven-Baked Tortilla Chips (also Daniel Fast compliant).
- For an extra healthy appetizer, use fresh veggies like cucumber slices, carrots, and bell pepper to dip in this hummus.
- Of course, warm pita bread is a delicious and hearty option.
Recipe FAQs
Yes and it's delicious! Squash adds creaminess, natural sweetness, and nutrients without overpowering classic hummus flavor.
Store leftover hummus in an airtight container in the fridge for up to 4 days. Freezing is not recommended.
We discovered adding ice cubes to hummus when we published our Black Eyed Peas Hummus. Ice helps emulsify tahini, creating a lighter, fluffier, whipped texture. It's a game-changer!
This Butternut Squash Hummus is proof that humble ingredients can do impressive things when treated well. It’s cozy but fresh, nourishing but indulgent, and elegant without trying too hard. Whether you’re hosting, meal-prepping, or just standing at the counter with a spoon (no judgment), this recipe earns its spot in your rotation.
More Hummus Recipes To Try
If you tried this or any other recipe on our website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below! We love to get your feedback for improvement.
Butternut Squash Hummus
Equipment
Ingredients
- 2 cups butternut squash, peeled and cubed
- 1 15 oz can chickpeas, drained and rinsed
- 3 Tablespoons tahini
- 2 to 3 Tablespoons fresh lemon juice
- 1 clove garlic
- ½ teaspoon ground cumin
- ½ teaspoon smoked paprika
- ¼ teaspoon cinnamon
- ½ teaspoon salt (optional or to taste)
- 2 to 4 ice cubes
Toppings
- ¼ cup pomegranate arils
- ¼ cup raw pumpkin seeds
- 1 Tablespoon fresh chopped parsley (or mint)
Instructions
- Preheat oven to 425°F (220°C). Place peeled and cubed butternut squash onto a parchment-lined baking sheet.
- Roast for 25–30 minutes, until tender and lightly caramelized. Let cool to room temperature.
- Add roasted squash, chickpeas, tahini, lemon juice, garlic, cumin, smoked paprika, cinnamon, and salt (if using) to a food processor and process.
- Add 2 ice cubes and blend until smooth. Add 1–2 more ice cubes if needed for extra creaminess. Add hummus to a serving bowl, top, and enjoy!
Notes
- If you're using a whole butternut squash, peel and cube it into approximately one-inch cubes. Be sure to save any extra butternut squash for our Nourish Bowl. So good!
- Roast the squash until lightly caramelized. Flavor lives here.
- Always add lemon before adjusting salt; acid wakes everything up.
- Ice cubes matter. It’s texture science.
- Let the hummus rest for 10–15 minutes before serving for the best flavor integration.
- Store leftover hummus in an airtight container in the fridge for up to 4 days. Freezing is not recommended.
Utang says
The amount of deliciousness this brings is unmatched! Do yourself a favor and make it. Worth every step!
Gigi & Sersie says
Yay! Thanks Utang. Yes, it's so yummy!
Sersie says
This is my new favorite hummus the blend of spices with the butternut squash is amazing. The sweetness of the pomegranate takes it to another level. Perfect for a holiday hummus platter.