Try this simple Butternut Squash Hummus recipe for a veggie-packed dip or spread to serve with crackers, veggies, or bread. It’s so easy to make, stores well for days, and is rich in natural sweetness, protein, fiber, and vitamin C.

butternut squash hummus on plate with cucumbers

Butternut Squash Hummus

It’s so easy to add extra nutrients to hummus, and adding butternut squash also adds a slightly sweet flavor. Win, win! To me, this makes it a perfect spread or dip for kids to pair with crackers, sliced veggies, or another favorite dipper.

We also love it as a vegetarian spread for sandwiches or as part of a Snack Dinner.

This recipe works well to make ahead and serve throughout the week if you like to meal prep.

Ingredients You Need

To make this recipe you’ll need:

ingredients butternut squash hummus
  • Chickpeas: You can start with canned chickpeas, a carton, or cooked from dry. (Chickpeas are often also called garbanzo beans.)
  • Roasted butternut squash or pureed butternut squash: Either option works here.
  • Tahini: This is a classic hummus ingredient and it adds flavor, healthy fats, and protein.
  • Lemon juice: I love adding lemon to hummus since it brightens the flavors nicely.
  • Cumin
  • Salt

TIP: You can use canned pureed butternut squash, or you can roast the squash ahead of time like I did here. Either way works.

butternut squash hummus ingredients in food processor

Step-by-Step Instructions

Here’s a look at how to make this easy hummus recipe. Scroll down to the end of this post for the full information.

  1. Decide which type of squash you’re going to use (pureed or roasted) and cook it if needed.
  2. Add all ingredients to a food processor or blender.
  3. Blend.
  4. Add a little water if needed to reach a creamy consistency. Season to taste with salt.

TIP: Using a blender will create a slightly smoother final hummus, but you may need to use the stick that came with it to move the ingredients around.

blended hummus in food processor

What should I serve this with?

We like to have this in sandwiches or on toast or as a dip with veggies, crackers, or bread sticks. My girls were served hummus regularly at daycare, so they like to eat it as a dip…though my toddler has been known to eat it with a spoon!

Can I make this without chickpeas?

Sure, you can use white beans instead of the chickpeas if you prefer.

Can I make this without tahini?

Yes, just use plain Greek yogurt instead.

butternut squash hummus on plate with dippers

How to Store

Store in an airtight container for up to 5 days in the fridge. Stir before serving if any liquid has separated out.

Best Tips for Success

  • Use canned or home cooked chickpeas. If using canned, consider rinsing and draining to remove any excess salt.
  • Use canned pureed butternut squash, homemade mashed butternut squash, or roasted butternut squash.
  • Let cooked squash cool before starting the hummus.
  • To make this without tahini, use an equal amount of plain Greek yogurt.
  • To make this without chickpeas, use an equal amount of white beans.
  • Use in sandwiches or as a spread for toast. Try as a dip with veggies such as cucumbers or snap peas, or with crackers.

Related Recipes


I’d love to hear your feedback on this recipe if you try it, so please comment below to share!

butternut squash hummus on plate with cucumbers

Easy Butternut Squash Hummus

You can use canned squash or whole squash that you’ve roasted and pureed.
5 from 1 vote
Prep Time 10 minutes
Total Time 10 minutes
Cuisine American
Course Dip
Calories 73kcal
Servings 12 (Makes about 3 cups)

Ingredients

  • 2 cups chickpeas (drained and rinsed if canned)
  • 1 cup pureed or roasted and cubed butternut squash
  • 3 tablespoons tahini
  • juice of 1 lemon
  • 1 teaspoon cumin
  • 1/2-1 teaspoon salt
  • 1/2-3/4 cup water
  • Fresh veggies, crackers, and/or toast, as desired

Instructions

  • Combine all ingredients in a food processor.
  • Process until smooth, adding as much water as needed to create a light and fluffy hummus.
  • Adjust salt as needed.
  • Serve as a dip or spread on toast or bread.

Notes

  • Use canned or home cooked chickpeas. If using canned, consider rinsing and draining to remove any excess salt.
  • Use canned pureed butternut squash, homemade mashed butternut squash, or roasted butternut squash.
  • To roast squash, cut into cubes (or buy precut) and toss with olive oil. (A medium squash will make about 4 cups cubes and should be tossed with 1 tablespoon olive oil.) Roast for 16-20 minutes on a foil-lined baking sheet at 400 degrees F or until soft.
  • Let cooked squash cool before starting the hummus.
  • To make this without tahini, use an equal amount of plain Greek yogurt.
  • Store in an airtight container for up to 5 days.
  • Use in sandwiches or as a spread for toast. Try as a dip with veggies such as cucumbers or snap peas, or with crackers.
  • Use white beans instead of chickpeas for a white bean dip.
  • Try mashed roasted sweet potato instead of butternut squash.

Nutrition

Calories: 73kcal, Carbohydrates: 10g, Protein: 3g, Fat: 3g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Sodium: 101mg, Potassium: 141mg, Fiber: 3g, Sugar: 2g, Vitamin A: 1252IU, Vitamin C: 3mg, Calcium: 26mg, Iron: 1mg
Tried this recipe?Rate in the comments and tag @yummytoddlerfood on IG!

This post was first published October 2019.

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Comments

  1. 5 stars
    Happened to roast some butternut squash, sweet potatoes, apples, and onions for a few meals. When I saw this recipe, I thought, “why not?” and included a cup and a half of this mixture to a cup and a half of chickpeas and followed the rest of the recipe (substituted yogurt for tahini)…delish! My husband and I enjoyed a heaping helping with some rice chips as the official taste-testers.