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A white ceramic bowl filled with roasted butternut squash hummus. You can see celery sticks out of focus in the background.
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5 from 3 votes

Roasted Butternut Squash Hummus

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.
Course Appetizer, Snack
Cuisine Mediterranean
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings 24 ¼-cup servings
Calories 110kcal
Author Ashley Petrie, RDN, LDN

Equipment

Ingredients

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

Instructions

  • 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

Notes

  • 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.

Nutrition

Serving: 1¼-cup serving | Calories: 110kcal | Carbohydrates: 11g | Protein: 2.5g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1.5g | Monounsaturated Fat: 4g | Sodium: 66mg | Potassium: 191mg | Fiber: 3g | Sugar: 2g | Vitamin C: 7mg | Calcium: 38mg | Iron: 1.1mg
Did you try this recipe?Let me know! Comment below, or take a picture and tag me on Instagram @everydayhomemadebyashley.