Butternut Squash Hummus

While the 2020 holiday season won’t see us bringing appetizers to social gatherings, there is still a welcome place at your own table for a satisfying, seasonal dip. This hummus is boosted with local and currently in season roasted butternut squash! Yep, I’d even call it “yummus”.

Why use butternut squash?

Beyond butternut squash being a delicious vegetable, it is chock full of vitamin A, C, E, and the B vitamins as well as fibre, calcium, magnesium and zinc. It’s an all star and it can be prepared in so many ways – it’s even a great substitute for pumpkin! Savoury or sweet, butternut squash is a versatile ingredient to have on hand. I find it so versatile that I currently have 2 sitting on my counter, waiting to be devoured. 

Why you should try this hummus

Hummus is a wonderful food – even a plain jane hummus with chickpeas, lemon, tahini and olive oil has amazing benefits including being a rich source of protein, fibre and iron. This hummus has added flavour from roasted garlic and roasted squash, plus the traditional hummus add ins. Paired with crackers and raw veggies, a generous serving of hummus qualifies as a lunch (and my son can attest to this – he loves having it for lunch!). It’s also wonderful to spread on toast, dollop onto a salad or include in a wrap. Plus it can help balance your blood sugar, leaving you feeling full and satisfied long after consuming it.

I hope you’ll give this recipe a try!

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Butternut Squash Hummus

  • Author: Alyssa
  • Total Time: 1 hour
  • Yield: 8 1x


This flavourful hummus recipe is a star appetizer or even a main meal! Pairs well with crackers, raw veggies or whatever you might desire.



1 cup roasted butternut squash

1 head roasted garlic

2 cups chickpeas (cooked, or from a can)

1/4 cup tahini

1/4 cup lemon juice (freshly squeezed is best)

1 1/2 tbsp Extra virgin olive oil

1 tsp oregano

1/2 tsp turmeric

1/2 tsp smoked paprika

1/2 tsp sea salt

1/8 tsp cayenne pepper (optional)


  1. Preheat oven to 375 degrees F, line a baking sheet with parchment. Cut top off the butternut squash, cut in half lengthwise and scoop out the seeds; place squash cut side up on baking sheet, brush lightly with olive oil if desired. Cut the top off of the head of garlic, drizzle with a teaspoon of olive oil and wrap tightly in tin foil, place on the baking sheet with the squash. Roast butternut squash & head of garlic for 40-50 minutes, removing the garlic at the 35 minute mark and roasting the squash until very tender.
  2. Once cool, scoop 1 cup of squash into the food processor, add the remaining ingredients and process until smooth.
  3. Serve with crackers and raw veggies.
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Keeps well in the fridge for 3-5 days, in the freezer for 1-2 months. Use leftover squash in recipes that call for pumpkin or puree to add to sauces, dips, smoothies, etc.

  • Prep Time: 10
  • Cook Time: 50

Keywords: dairy-free, gluten-free, dip