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.
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.
(You may also like How to Cut Butternut Squash, Roasted Acorn Squash or How to Cut Sweet Potato.)
Table of Contents
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Ingredients You Need
To make this Butternut Squash Hummus recipe you’ll need to have the following ingredients on hand and ready to go.
- 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: This adds the classic flavor of hummus to the mixture.
TIP: You can use canned pureed butternut squash, or you can roast the squash ahead of time like I did here. Either way works.
Step-by-Step Instructions
Here’s a look at how to make this easy butternut squash hummus recipe. Scroll down to the end of this post for the full information.
Step 1. Decide which type of squash you’re going to use (pureed or roasted) and cook it if needed.
Step 2. Add all ingredients to a food processor or blender.
Step 3. Blend until smooth, stopping and starting as needed.
Step 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.
Frequently Asked Questions
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!
Sure, you can use white beans instead of the chickpeas if you prefer.
Yes, just use plain Greek yogurt instead.
How to Store
Store butternut squash hummus 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 for kids or as a spread for bread for babies. 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!
Easy Butternut Squash Hummus
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.
Equipment
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
This post was first published October 2019.
I’m here to report two things that I hope will be helpful to others:
1. For sesame allergies, you can use sunflower seed butter instead of tahini, and it comes out delicious
2. All the ingredients fit into the cup attachment of my Ninja blender right up to the max fill line. Yes!
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.
Awesome!