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Butternut Hummus

Fans of butternut squash and hummus will love this flavorful mash up in a delicious and healthy fall appetizer.
Prep Time15 mins
Cook Time30 mins
Course: Appetizer
Cuisine: American
Keyword: appetizer, butternut squash, fall, healthy, hummus
Servings: 10 servings


  • food processor
  • oven


  • 1 1/4 pounds butternut squash peeled and 1-inch-diced
  • 1 15 oz. can of chickpeas, drained
  • 1/4 cup olive oil
  • 2 tablespoon tahini sesame paste
  • 1 teaspoon paprika
  • 1/4 teaspoon kosher salt
  • 1 teaspoon garlic powder or 3 cloves minced
  • Juice from 1 lemon


To roast butternut squash

  • You can find butternut squash already cubed in most grocery stores these days which is a real time saver. Toss your butternut squash with olive oil, kosher salt and pepper and place on baking sheet and roast at 400 degrees for 30 – 40 minutes, stirring occasionally or until fork-tender.

To make hummus

  • Reserve 1/4 cup of squash for garnish and transfer the rest to the bowl of a food processor fitted with the steel blade.
  • Add other ingredients to food processor and purée until smooth.
  • Spoon into bowl and sprinkle with paprika and drizzle with olive oil and garnish with reserved butternut cubes. Serve with veggies of choice and/or tortilla or pita chips.