Roasted Butternut Squash Hummus Recipe Highlights

You’ll love this roasted butternut squash hummus because it’s…

• SERIOUSLY LOADED WITH BUTTERNUT SQUASH. Like, loaded! I originally tested this hummus recipe with half the amount of squash, but the flavor was overpowered by the roasted garlic, tahini, & chickpeas, so we doubled it up to a whopping 4-5 cups diced squash & it’s absolutely perfect.
• EASY TO MAKE. It takes 45 minutes to whip together, but most of that time is completely inactive while the squash & garlic roast to caramelized perfection. From there, the food processor does all of the work!
• PERFECT FOR FALL & HOLIDAY GATHERINGS! This roasted butternut squash hummus will make you the star of any party! While it’s amazing for everyday snacking, it’s also the perfect football party snack, a healthy & easy Thanksgiving appetizer, & a festive addition to a Christmas spread! Plus, it stores beautifully & is make-ahead friendly.

Cozy, autumnal goodness! ♡ Read on to learn more about this Roasted Butternut Squash Hummus, or jump straight to the recipe & get cookin’!

You will need…

• Butternut squash – For best flavor, grab a small butternut squash that feels heavy for its size. If you’ve never done it before, whole butternut squash can be tricky to peel. I highly recommend grabbing a Y-peeler, which makes the job easy as can be! If you’re short on prep time, you can also opt for bagged, precut butternut squash from the store – you’ll likely need 2 bags, yielding 4 cups squash total.
• Aromatics – Namely garlic, which roasts alongside the butternut squash for the best caramelized flavor, & lemon juice, to balance out the natural richness & sweetness of the hummus.
• Chickpeas – Hummus purists will swear by cooking chickpeas from dried for the best smooth & creamy hummus, though in my experience canned chickpeas work great in this recipe.
• Tahini – Tahini is sesame seed paste & it’s a staple ingredient for any hummus recipe. You can find tahini these days in the ‘international’ aisle of most conventional grocery stores, or near the peanut butter & nut butters. For best results, look for a smooth & creamy tahini that has not separated – my go-to brand is Soom.
• Liquid ingredients – Namely olive oil for its rich flavor & ice water, which helps create the smoothest, creamiest hummus you’ve ever made!

Here’s what you’ll do:

1. Roast the butternut squash & garlic. Lightly drizzle the butternut squash with olive oil, season, & spread it over a prepared baking sheet. For roasty-toasty garlic, place peeled cloves of garlic on a small piece of foil, season, & wrap tightly. Place the garlic packet onto the baking sheet with the squash. Roast until the squash is caramelized & super tender – you should be able to easily smash the squash with a fork. Why? ⇢ Roasting both the butternut squash & garlic gives the butternut squash hummus a deeply rich & caramelized flavor that is pretty hard to beat! As a bonus, everything gets super tender as it roasts, making it easier to break down into a super smooth & creamy hummus.
2. Mix the hummus. Add the roasted butternut & garlic to the bowl of a food processor with the chickpeas. Pulse the mixture into small pieces, then add in the remaining ingredients & blend until smooth. The secret for SUPER creamy hummus? ⇢ Ice water! A trick I learned from Yotam Ottolenghi, a few tablespoons of ice water takes homemade hummus from smooth to smoooooooth, if you know what I mean. It’s such a simple hack, but it works every time!

Butternut squash hummus serving suggestions:

• Toppings: Top it off with a swoosh of olive oil & a sprinkling of finely chopped fresh herbs – the fragrant flavors of rosemary & sage make for a perfect pairing! To make it extra festive, I also like to sprinkle pomegranate arils & pepitas over top. The extra pops of jewel-toned gorgeousness add some serious wow-factor!
• Dippers: Pita chips & crackers are an obvious choice, though I also love serving this butternut squash hummus with sliced fruit (try Granny Smith apples for a fun sweet/tart combination!) & veggies (rainbow baby carrots add so much fun color!). To take it to the next level, try pretzels or homemade bread (hello, Italian Herb Asiago No-Knead Bread!)

Other serving ideas:

• Spoon it in a salad! I love spooning it into a fall-inspired salad for an extra punch of plant-based protein & cozy flavors. Try it in these Autumn Grain Bowls or this Autumn Kale Salad, both of which are PWWB faves!
• Make a fall-inspired hummus bowl! Use it as the base of a hummus bowl, topping it with chicken (or veggie!) shawarma & roasted fall veggies for the perfect cozy fall meal.
• Or…just eat it by the spoonful, straight outta the tub. No judgement here, I told ya it was snackcident material! 😉