The creamiest ever homemade roasted butternut squash hummus, loaded with roasted butternut squash & roasted garlic. This roasted butternut squash hummus is perfect for a game day spread or a holiday party!
this, right here, is a snackcident waiting to happen.
yes. a snackcident.
you know. when you come home at 5 pm and dinner isn’t for a couple of hours but you’re kind of dying of hunger and you look around to see what you can just take a few bites of to hold you over & you find a tub of hummus & a bag of baby carrots (HAH & by baby carrots you know i actually mean a box of pita chips) & you eat a couple of bites & it turns into a couple more & that turns into a couple more until (whoops!) you’re scraping every last inch of the bottom of the tub & you realize you have eaten an ENTIRE tub of hummus?
& you think to yourself “shit. that was not supposed to happen.” but you also kind of think to yourself “well, damn that’s pretty impressive, i deserve some wine” so you pour yourself a fat glass of wine & dive onto the couch for some primetime shonda rhimes drama & do the damn thang.
yeah. i know you know exactly what i mean. don’t you hate (HAH & by hate i mean LOVE.) when that happens?
good. i’m glad we’re on the same page.
real talk: roasted butternut squash hummus is major snackcident material.
yessssss. like, major, major yesssssss.
i’ve been dying to share this roasted butternut squash hummus with you, ever since i first tested this recipe! it is honestly the creamiest hummus i’ve ever made. the texture is ahhhhmazing, & it is loaded with the flavor of roasted garlic & roasted butternut squash.
creamy, dreamy, full-of-toasty-fall-flavors?
yes, yes, yes.
roasted butternut squash hummus has been the obsession in the pwwb house all fall long so far. i like to top it with pepitas & pomegranates (so pretty!), & a little sprinkle of finely chopped fresh rosemary (the hearty flavor is the perfect pair to roasted garlic & squash). it’s, of course, delicious with pita chips but i also love serving roasted butternut squash hummus with sliced apples. it’s the kind of salty-sweet thing that is totally, completely addictive.
you’re going to absolutely love it!
this roasted butternut squash is:
loaded with butternut squash. like. looooooaded. we’re talkin’ 4-5 cups of squash. i originally tested this recipe with half the amount of squash & the flavor just got a little lost between the roasted garlic, the tahini, & the chickpeas. you should be good to go if you buy a mediumish-sized whole butternut squash…but honestly, i suggest just grabbing 2 bags of the precut butternut squash from trader joe’s. doesn’t get easier than that.
so easy to make. the recipe for this roasted butternut squash hummus may seem a leeettle intimidating because it takes about 45 minutes, but that’s honestly 85% inactive cooking time as the squash & garlic roasts. once they’re roasted to caramelized perfection, the food processor does all of the work to make this creamy, dreamy dip. so easy!
perfect for fall gatherings & holiday parties. roasted butternut squash will seriously make you the star of the party this entertaining season. it’s the perfect addition to a football party spread, & will also be perfect for friendsgiving, thanksgiving, & christmas gatherings just around the corner. everyone will ask for the recipe, promise!
oh, & don’t worry. it’s also perfect for eating straight out of the tub at 5 pm when dinner isn’t for a couple of hours but you’re kind of dying of hunger & you need just a few bites of something to hold you over. ?
snackcidents 4 lyfe.
if you love this roasted butternut squash hummus, here are some other recipes you’ll love!
so…tell me. what’s your snackcident food of choice? have you ever made homemade hummus? who in your life would looove this roasted butternut squash hummus?
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the creamiest ever homemade roasted butternut squash hummus, loaded with roasted butternut squash & roasted garlic. this roasted butternut squash hummus is perfect for a game day spread or a holiday party!
Scale
Ingredients
4–5 cups butternut squash, diced
4 cloves garlic, peeled
1/2 cup olive oil, divided
1 15-ounce can chickpeas, drained & rinsed
1/2 lemon, juiced
1/3 cup tahini
1/4 cup ice water
salt & ground black pepper, to season
optional, for serving: extra olive oil, pomegranate arils, toasted pepitas, finely chopped fresh rosemary, sliced apple, pita chips
Instructions
Roast the butternut squash & garlic
Preheat the oven to 400 degrees. Line a baking sheet with parchment paper and set aside.
Place the cubed butternut squash in a large bowl and drizzle with 3 tablespoons of olive oil. Season with 1/2 tsp salt and 1/4 tsp ground pepper. Toss to coat evenly & spread out on the parchment-lined baking sheet.
Place the cloves of garlic in a small piece of tin foil and drizzle with 1 tablespoon of olive oil. Sprinkle with a few pinches each salt & ground black pepper. Encase the garlic with the foil, sealing it tightly. Place the foil pack on the baking sheet with the squash.
Roast for 20-25 minutes, or until the squash is roasted and very tender. You should be able to easily smash it with a fork.
Prepare the hummus
To the bowl of a food processor, add the roasted butternut squash, roasted garlic, and chickpeas. Pulse a few times to break everything up into small pieces. Add in the lemon juice, tahini, and 1/2 teaspoon of salt and turn the food processor on.
With the processor running, slowly add in the remaining 1/4 cup olive oil. Allow the processor to run for a good 2-3 minutes. The hummus will still have small chunks, but definitely have a creamy hummus texture.
With the processor running, slowly add the ice water 1 tablespoon at a time. This is when the hummus will begin to really smooth out. Add more/less water until the desired texture is reached.
Serve the roasted butternut squash hummus in a bowl topped with an extra drizzle of olive oil, a sprinkle of finely chopped fresh rosemary, pomegranate arils, and pepitas. Serve with pita chips or apples. Enjoy!
Notes
Store this roasted butternut squash in an airtight container in the refrigerator for up to 1 week.
Nutrition
Serving Size:8
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If there’s 1 thing to know about me, it’s this: I am head-over-heels in love with food. I’m on a mission to make weeknight cooking flavorful, fast, & fun for other foodies, & PWWB is where I share foolproof recipes that deliver major flavor with minimal effort. Other true loves: pretty shoes, puppies, Grey’s Anatomy, & my cozy kitchen in Minneapolis, MN.
I absolutely LOVE this idea and obviously love when snackcidents happen too… last night I tested triple coconut chocolate donuts and had to eat 2 – just to make sure they tasted right 😉
jess!! these photos looks fabulous! so impressed! love the recipe too…adam and i are both SO guilty of snaccidents! usually there’s a whole bag of harvest snap peas involved too ?
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Love this! Do you think it would work with canned butternut squash?
Yes! It won’t have the roasty flavor, but the texture will still be SUPER creamy.
I absolutely LOVE this idea and obviously love when snackcidents happen too… last night I tested triple coconut chocolate donuts and had to eat 2 – just to make sure they tasted right 😉
recipe testing is HARD business, lemme tell you… 😉
jess!! these photos looks fabulous! so impressed! love the recipe too…adam and i are both SO guilty of snaccidents! usually there’s a whole bag of harvest snap peas involved too ?
thanks so much, g! this was a fun one to shoot! xo