This Easy Roasted Butternut Squash Hummus is so creamy, smooth, and flavorful. Made with chickpeas, roasted butternut squash, and smoked paprika, this healthy fall dip is both savory and sweet. It’s the perfect appetizer for all of your fall parties and get-togethers.
It’s almost October, which means I have officially stopped resisting the urge to cook and bake ALL the fall things.
Fall is definitely my favorite season. Not only does it have the widest variety of in-season produce available, but it also has some of the best.
Pumpkin usually steals the show this time of the year with all of the pumpkin spice lattes and other treats you can find at the grocery store. And while I love pumpkin as much as everyone else, I generally prefer to cook with another type of winter squash – butternut!
If you have butternut squash and you’re looking for an alternative to butternut squash soup, this smoky roasted squash hummus is definitely a winner. It’s so simple, yet oh-so delicious, and is hands down the best hummus I’ve ever eaten.
Try this savory fall dip as a last-minute Thanksgiving or holiday appetizer. It’s sure to be a crowd pleaser!
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Why You’ll Love This Recipe
- Healthy- Filled with healthy fats, fiber, vitamins, and minerals, this roasted squash hummus is one snack you can feel good about munching on this fall. It’s perfect for school lunchboxes or that mid-afternoon slump.
- Flavorful- Smoky and sweet, the butternut squash and smoked paprika are the stars of the show here. The butternut squash gives this hummus a slightly sweet, caramelized flavor while the smoked paprika lends a woodsy, smoked flavor.
- Easy to Make- The hardest part is roasting the butternut squash, which is actually super easy and can even be done in advance. Then, you just toss everything in the blender and you’re done!
Here are some notes on key ingredients. For a full list of ingredients, check out the recipe card below.
- Butternut Squash- Butternut squash is a winter squash with pale tan skin and bright orange flesh that is slightly sweet in flavor. While butternut squash can be found year-round, it’s generally in season throughout the fall and winter.
- Chickpeas- A fiber-packed legume, chickpeas make up the base of most hummus recipes. You can use canned chickpeas or dried chickpeas for this recipe.
- Tahini- Tahini is made from ground sesame seeds and adds the signature hummus flavor to classic hummus.
- Garlic- One clove adds just a hint of garlic to this savory and sweet fall dip.
- Smoked Paprika- Different than regular paprika, smoked paprika has a smoky, woodsy, sometimes spicy flavor. It adds an amazing depth to the flavor profile of this roasted butternut squash hummus.
Quick Tip: For fresher tasting hummus, try cooking your own chickpeas from dried chickpeas. Not only will they taste fresher, but they’ll also contain less sodium and are less expensive in the long run.
Step by Step Instructions
Here is how to make this roasted butternut squash hummus recipe.
Step 1: Roast the butternut squash. Preheat oven to 400°F and line a rimmed baking sheet with parchment paper. Using a sharp knife, carefully cut the butternut squash in half lengthwise. Remove the seeds, then brush with 1 tablespoon of olive oil and season with kosher salt and ground black pepper. Roast the squash cut-side-down for approximately 45 minutes to 1 hour or until the flesh can easily be pierced with a knife.
Step 2: Make the hummus. Once the butternut squash is cool enough to handle, scrape it into the bowl of a food processor. Add the chickpeas, tahini, garlic, lemon juice, smoked paprika, and cayenne pepper (if using). Turn the food processor on high, then slowly drizzle in the olive oil. Continue processing, scraping down the sides as necessary, until smooth and creamy. Serve with chips, bread, or vegetables.
Tips and Tricks
- Roast the butternut squash hummus ahead of time. For even faster butternut squash dip, plan ahead by roasting the butternut squash a few days before you want to make the hummus.
- Scrape down the bowl of the food processor. For smooth and creamy hummus, occasionally scraping down the sides of the food processor or blender is necessary. I recommend using a rubber spatula for this.
- Taste as you go. Taste preferences and the size of the butternut squash will affect how much seasoning the hummus needs. Blend everything together, then taste to decide if you need additional salt, smoked paprika, cayenne pepper, or lemon juice.
Substitutions and Additions
This roasted butternut squash hummus is a naturally gluten-free, dairy-free, and vegan dip. However, here are a few other ways you can customize this hummus to fit your diet and taste preferences.
- Butternut Squash- Use pumpkin, acorn squash, or sweet potato in place of the butternut squash.
- Chickpeas- White beans, black beans, lima beans, edamame, or even cauliflower can be used instead of chickpeas to create a hummus-like dip.
- Tahini- Try replacing the tahini with sunflower butter, cashew butter, almond butter, or Greek yogurt. Otherwise, you can leave it out entirely (although you make need a bit more olive oil in its place).
- Garlic- Replace the fresh garlic clove with ¼ teaspoon of garlic powder. Alternatively, you can roast a few garlic cloves to use in place of the raw garlic.
- Smoked Paprika- Mix two parts regular paprika with one part cumin to create a smoked paprika-like blend. If you have chipotle pepper powder or canned chipotle peppers, either would make a suitable substitute.
- Lemon Juice- Use your favorite vinegar to replace the lemon juice, if necessary. Since some kinds of vinegar can be more acidic than lemon juice, I recommend starting with only 2 tablespoons and tasting from there.
- Roasted Red Peppers
- Roasted Garlic
- Ground Cumin, Chili Powder, or Coriander
- Maple Syrup
- Hot Sauce
- Roasted Squash or Pumpkin Seeds (Topping)
- Toasted Pine Nuts (Topping)
- Feta Cheese (Topping)
What to Serve with Butternut Squash Hummus
- Bread: Pita Bread, Naan Bread, Baguette, Sourdough Bread, Breadsticks
- Chips & Crackers: Whole Wheat Crackers, Pita Chips, Pretzels, Tortilla Chips, Bagel Chips, Rice Crackers
- Vegetables: Celery, Carrots, Radishes, Bell Peppers, Cucumber, Cauliflower, Snap Peas
How to Use Up Leftover Hummus
Hummus can be used for more than just dipping. Here are a few ideas to help you use up any leftover butternut squash hummus.
- Sandwich Spread
- Salad or Grain Bowl Dressing (thin hummus with water)
- Creamy Pasta Sauce
- Mixed into Homemade Veggie Burgers
- Replacement for Mayonnaise in Chicken Salad, Tuna Salad, or Chickpea Salad
- Flatbread Pizza Sauce
Storage and Freezing
How to Store
Store fresh hummus in an airtight container in the refrigerator for 3-4 days. Since homemade hummus does not contain any preservatives, it typically has a shorter shelf life than store-bought hummus.
How to Freeze
While hummus can technically be frozen, the texture and flavor of the hummus may change slightly once defrosted. I recommend storing individual portions of hummus in an airtight container in the freezer for up to 4 months.
To defrost, place the frozen hummus in the refrigerator the day before you want to eat it. Mix well if the hummus appears separated or watery.
Frequently Asked Questions
Of course! A blender works just as well as a food processor when it comes to making hummus. You may just need to scrape down the sides of the bowl more frequently with a blender.
Nope! Just cut the squash in half lengthwise, remove the seeds, and brush with olive oil. Then, roast cut-side-down with the skin still on. Once roasted, the squash will be soft enough to scoop out of the skin easily.
Yes, you can roast cubed butternut squash and use that in place of the whole roasted squash.
More Hummus Recipes
Roasted Butternut Squash Hummus
For the Roasted Butternut Squash
- 1 small butternut squash
- 1 tablespoon olive oil
- ¼ teaspoon kosher salt
- ¼ teaspoon black pepper
For the Hummus
- 2 15-ounce cans (about 3 cups) chickpeas drained and rinsed
- ¼ cup tahini
- 1 clove garlic minced
- ¼ cup (about 1 whole lemon) lemon juice
- 2 teaspoons smoked paprika
- ½ teaspoon kosher salt
- ⅛ teaspoon cayenne pepper optional
- ½ cup olive oil
- Preheat the oven to 400°F and line a rimmed baking sheet with parchment paper. Using a sharp knife, carefully cut the butternut squash in half lengthwise. Remove the seeds, then brush with 1 tablespoon of olive oil and season with kosher salt and ground black pepper. Roast the squash cut-side-down for approximately 45 minutes to 1 hour or until the flesh can easily be pierced with a knife.1 small butternut squash, 1 tablespoon olive oil, ¼ teaspoon kosher salt, ¼ teaspoon black pepper
- Once the butternut squash is cool enough to handle, scrape it into the bowl of a food processor. Add the chickpeas, tahini, garlic, lemon juice, smoked paprika, and cayenne pepper (if using). Turn the food processor on high, then slowly drizzle in the olive oil. Continue processing, scraping down the sides as necessary, until smooth and creamy. Serve with chips, bread, or vegetables.2 15-ounce cans (about 3 cups) chickpeas, ¼ cup tahini, 1 clove garlic, ¼ cup (about 1 whole lemon) lemon juice, 2 teaspoons smoked paprika, ½ teaspoon kosher salt, ⅛ teaspoon cayenne pepper, ½ cup olive oil
- Store in an airtight container in the refrigerator for 3-4 days.
- The butternut squash can be roasted up to 2 days ahead of time.