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
It’s so easy to add extra nutrients to hummus, and adding butternut squash also adds a slightly sweet flavor. This makes it a perfect spread or dip for kids to pair with crackers, sliced veggies, or another favorite dipper.
TIP: This recipe works well to make ahead and serve throughout the week if you like to meal prep.
Ingredients in Butternut Squash Hummus
To make this recipe you’ll need:
- Roasted or pureed butternut squash
- Lemon juice
TIP: You can use canned pureed butternut squash, or you can roast the squash ahead of time like I did here. Either way works!
How to Make Butternut Squash Step by Step
To make this easy hummus recipe, here’s what you’ll do.
- Decide which type of squash you’re going to use (pureed or roasted) and cook it if needed.
- Add all ingredients to a food processor or blender.
- 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.
How to Serve Butternut Squash Hummus
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!
How long can I store this hummus?
This hummus stores well in an airtight container for up to 5 days in the fridge.
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.
Tips for Making the Best Butternut Squash Hummus
- 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.
- 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.
I’d love to hear your feedback on this recipe if you try it, so please comment below to share!Print
You can use canned squash or whole squash that you’ve roasted and pureed.
- 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
- 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.
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.