• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Waves in the Kitchen logo

  • Food
    • Recipe Index
      • Colors & Seasons
  • Photography
  • Adventure
  • About
    • Shop
  • Nav Social Menu

    • Facebook
    • Instagram
    • Pinterest
menu icon
go to homepage
search icon
Homepage link
  • Food
    • Recipe Index
      • Colors & Seasons
  • Adventure
  • About
    • Shop
    • Facebook
    • Instagram
    • Pinterest
  • ×
    You are here: Home / Food / Butternut Squash Hummus

    Butternut Squash Hummus

    Sep 16, 2019 · 3 Comments

    171 shares
    • Share
    • Tweet
    Jump to Recipe - Print Recipe

    A sweet, savory and smoky butternut squash hummus that quick n’easy to make and tastes like a bite of fall on a pita chip!

    Side angle shot of butternut squash roasted hummus with cubed butternut roasted squash, pomegranate seeds, pastel, pinuts, sumac and flaky sea salt on top.

    I’m all about hummus and all it’s glorious variations! The very first post on my blog was this beet hummus, where I unequivocally exclaimed that if it’s a veggie, it can be a hummus flavor!

    Guess what?! I’m now unequivocally exclaiming if it’s a squash, it can be a hummus flavor too!

    Why this Recipe Works

    • Quick and Easy! Once the squash is roasted, which can be done in advance, this butternut squash hummus comes together in 10 min!
    • Balance of Flavor! The sweetness in the butternut squash is balanced by the savory tahini and garbanzo beans and smoky spices.
    • Smooth and creamy!Thanks to using almost equal parts tahini to garbanzo beans.
    • Recipe is Versatile! Quantity can be easily halved or doubled. It’s a whole wide squash world out there… feel free to  swap in any other squash type too!
    • The addition of a roasted butternut squash adds a touch of sweet creaminess and a fun fall seasonal twist to classic hummus.

    To Buy Whole or Pre-Cut Butternut Squash… that is the question?

    I always prefer to go for the whole produce, in its natural glorious form. That means no pre-cut squash for this gal.

    But guess what? Cooking fresh food is literally my job!!!

    Buying pre-cut veggies and squashes sacrifices some quality and is generally more expensive. I recommend deciding if it’s worth doing so on a recipe-by-recipe basis.

    For this butternut squash hummus, if ya need to save time, I’m gonna say buying pre-cut squash is OK. You officially have my blessing to do so (take advantage it's uncommon).

    Not all pre-cut squash is the same! Avoid packages that look overly dried out.

    Cutting, peeling and seeding butternut squash can be both intimidating and time consuming. So I’m gonna share some tricks to make it both inviting and easier. Basically you want to create flat surfaces (always when cutting), then make make it manageable to work with, peal the skin, cut into moon shapes then cube as efficiently as possible. Step-by-step guide summarized below. For an *epic* in depth tutorial check out this epic Serious Eats video on how to Prepare, Peel and Cut Butternut Squash.

    Overshot shot of butternut squash roasted hummus with cubed butternut roasted squash, pomegranate seeds, pastel, pinuts, sumac and flaky sea salt on top.

    How to Cube Butternut Squash

    1. Cut both ends off
    2. Divide in half widthwise
    3. Using a veggie peeler, peel both halves.
    4. Slice seed section in half lengthwise and remove seeds and fiburous flesh with a spoon.
    5. Slice and dice the seed section.
    6. Slice and dice the top section.

    How to Make this Recipe

    Roast butternut squash with garlic cloves. Place all ingredients, aside from the olive oil, in a food processor and puree. With the motor running, slowly drizzle the olive oil in and season to taste with salt and pepper. Serve in a bowl and make hummus art by adding various toppings (optional).

    Butternut Squash Topping Ideas

    • Cubed roasted butternut squash, or other squash variations
    • Fresh minced parsley
    • Fried sage
    • Toasted pine nuts
    • Pomegranate arils
    • Flaky sea salt
    • Sumac
    • Za’atar

    I have wayyyyy to much fun adding toppings to my hummus. The PDN photo award badge on my the side bar is from a hummus art series I made!

    Butternut squash hummus flatly, in the center of the frame on a dark background.

    Cooks Tips

    • Butternut squash can be roasted up to 3 in advance.
    • If you don’t have a food processor, a blender can work as well.
    • See my suggestions for all sorts of topping ideas.
    • Leftover hummus will keep in the fridge up to 5 days.
    • Hummus will thicken up in the fridge, dilute with 1 tablespoon of cold water at a time until you get your perfect consistency again.

    Stoked on hummus?!?! I got ya! Check out all my hummus-licious varieties: roasted beet hummus, carrot hummus, butternut squash hummus, black tahini hummus, easy 7 layer hummus dip, hummus with spiced lamb and last def not least, plain (aka original) hummus.

    Have ya tried this recipe? I’d love to hear about it and see it too! Please leave a comment below and take a pic and tag it on Instagram with #chefdanielagerson. You can also follow me on Facebook, Instagram and Pinterest to see more colorfully delicious food and all sorts of awesome adventures!

    Let's make waves in the kitchen!

    Side angle shot of butternut squash roasted hummus with cubed butternut roasted squash, pomegranate seeds, pastel, pinuts, sumac and flaky sea salt on top.
    Print Recipe

    Butternut Squash Hummus

    A sweet, savory and smoky butternut squash hummus that quick n’easy to make and tastes like a bite of fall on a pita chip!
    Prep Time10 minutes mins
    Cook Time25 minutes mins
    Course: Appetizer, Snack
    Cuisine: Californian, Mediterranean
    Servings: 8
    Author: Daniela Gerson

    Ingredients

    • 1.5 cups cubed butternut squash
    • 1/2 cup olive oil divided  (2 Tbsp for the squash and 2 Tbsp for hummus)
    • 4 cloves garlic skin on
    • 4 cloves garlic peeled + minced
    • 3 tablespoons lemon juice
    • 1 15- ounce can chickpeas lightly rinsed + drained, reserve liquid
    • 2/3 cup tahini
    • 1 teaspoon cumin
    • ½ teaspoon kosher salt
    • 1/4 tsp each sea salt + pepper to taste
    • 1/2 tsp ground cumin
    • 1/4 tsp smoked paprika (optional)
    • 1/4 cup ¼ cup ice water, as needed to thin out, or use olive oil.

    Instructions

    • Preheat oven to 400 F degrees.
    • Place cubed butternut squash and unpeeled garlic cloves on a baking sheet and drizzle with olive oil, salt and pepper. Toss with your hands and spread out in one layer on the pan. Roast for 25 minutes, until tender at set aside to cool. Unpeel the garlic.
    • Combine the chickpeas, tahini, roasted garlic, butternut squash, lemon juice, garlic, cumin, smoked paprika, and salt in the bowl of a food processor.
    • With the motor running, slowly drizzle in the olive oil and blend until smooth.
    • Taste and adjust seasoning. Add ice water, liquid from garbanzo bean can and/or olive oil to thin out until desired consistency is reached.
    • Transfer to a serving bowl, garnish with the reserved butternut squash, and other toppings. See my topping suggestions above. Serve with fresh veggies and/or pita chips.

    Notes

    Cooks Tips

    • Butternut squash can be roasted up to 3 in advance.
    • If you don’t have a food processor, a blender can work as well.
    • See my suggestions for all sorts of topping ideas.
    • Leftover hummus will keep in the fridge up to 5 days.
    • Hummus will thicken up in the fridge, dilute with 1 tablespoon of cold water at a time until you get your perfect consistency again.

     

     

     

     

     

    Autumn flavor.

     

     

     

    « Honey Baked Brie with Figs and Nuts
    Purple Sweet Potato Cheesecake »

    Reader Interactions

    Comments

    1. Tammy says

      October 07, 2019 at 12:34 pm

      In your Butternut hummus recipe.... do you process any of the squash with the tahini and chick pea mix. Or only adorn the hummus with it?

      Reply
      • Daniela Gerson says

        October 08, 2019 at 9:06 pm

        Yesssss I process all the squash I roast with the hummus. Apologies if that wasn't clear. Just updated the recipe :).

        Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    Meet Daniela

    VEGGIES ARE SEXY 

    Hi, I'm Daniela - a Los Angeles based food photographer and creative director. I began my career as a chef with a passion for sourcing colorful produce from local markets. I love emphasizing the beauty of real food with my images. I’m also a food stylist and recipe developer with a gorgeous prop-filled studio in Venice, California.

    Daniela Gerson Photography

    Subscribe to the Newsletter

    PDN First Place Taste

    Popular Winter Recipes

    Beet Hummus with Parsley, Lemon Zest, Za'atar & Flaky Sea Salt, in a white bowl.

    Beet Hummus

    Cranberry Gingersnap Pie. Topped with sugared cranberries and sugared thyme. Side Ange shot. Up close. On a black background.

    Cranberry Gingersnap Pie

    Finished tart with tahini swirl, side angle shot.

    Chocolate Tahini Tart

    Pomegranate Chicken topped with pomegranate arils and parsley, in cast iron skillet on a white background; overhead shot.

    Pomegranate Chicken

    Citrus & Fresh Herb Roasted Salmon. Pre Oven with blood oranges, lemons, Meyer lemons, limes, kumquats, red onions, garlic, parsley, and dill on the salmon.

    Citrus & Fresh Herb Roasted Salmon

    Mascarpone Cheesecake with balsamic roasted long stemmed strawberries, out of the spring form pan, 45 degree angle shot.

    Amaretto & Mascarpone Cheesecake

    Popular Posts

    Beet Hummus with Parsley, Lemon Zest, Za'atar & Flaky Sea Salt, in a white bowl.

    Beet Hummus

    Raw chicken thighs topped with cherries and rosemary in a skillet; overhead shot.

    Cherry Chicken

    Cranberry Gingersnap Pie. Topped with sugared cranberries and sugared thyme. Side Ange shot. Up close. On a black background.

    Cranberry Gingersnap Pie

    Finished tart with tahini swirl, side angle shot.

    Chocolate Tahini Tart

    Pomegranate Chicken topped with pomegranate arils and parsley, in cast iron skillet on a white background; overhead shot.

    Pomegranate Chicken

    Easy to make No-Bake delicious Cheesecake topped with fresh strawberries, date syrup, and flaky salt; side angle shot on a grey background.

    No-Bake Cheesecake

    Sites that have featured Waves in the Kitchen

    Copyright © 2025 Waves in the Kitchen • Privacy Policy • Disclosure

    171 shares