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butternut squash hummus on plate with cucumbers

Easy Butternut Squash Hummus

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


  • 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.


Calories: 73kcalCarbohydrates: 10gProtein: 3gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 101mgPotassium: 141mgFiber: 3gSugar: 2gVitamin A: 1252IUVitamin C: 3mgCalcium: 26mgIron: 1mg
Keyword butternut squash hummus, homemade hummus
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