This creamy roasted butternut squash hummus is a delicious dip that’s packed full of healthy protein and vegetables. Suitable for vegans.
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Hummus is an extremely popular middle eastern dip, made from chickpeas, garlic, olive oil, tahini (sesame paste) and salt.
While a classic hummus recipe always goes down well here I’m a big fan of adding in a portion of veg. With a picky eater in the house I’m always trying to get more vegetables into our diet. Adding roasted butternut squash to hummus not only adds a fantastic flavour it’s also adding extra fibre and nutrients.
How difficult is butternut squash hummus to make?
There are just two main steps to preparing your butternut squash dip.
- Prepare and roast your butternut squash.
- Blend all the ingredients together.
It really is very straightforward to make.
What should you serve with this dip?
Our favourite way to enjoy this butternut dip is with pitta breads and salad. It’s also brilliant as a sandwich spread or as part of a mezze-style meal.
What ingredients do you need to make this?
Full recipe, ingredients and quantities available in the recipe card at the end of this post.
To make butternut hummus you’ll need:
- Olive oil
- Butternut squash
- A tin of chickpeas
- Tahini
- Sea salt
- Cold water
Can you use other types of pumpkin or squash to make this dip?
Yes. You could use any kind of hard skinned squash or pumpkin to make this hummus. I wouldn’t recommend using a soft summer squash as the water content will be too high.
Do you need any special equipment to make this butternut squash dip?
Ideally you will need a food processor* or high speed blender*.
However you could also make this with a hand held blender*. If you do use a stick, or handheld blender, your hummus won't be quite as smooth but it will still taste delicious.
How to store butternut squash hummus
This hummus will keep for 3-4 days if stored in an airtight container in the fridge.
Can you freeze it?
Yes, you can freeze hummus. Store in an airtight container, leaving a little space between the top of the container and the lid. Label and date your container and freeze.
When you’re ready to defrost it, leave it in the fridge overnight.
More dip recipes you might like
- Vegan baba ganoush
- Roasted beetroot hummus
- Baby friendly hummus
- Cauliflower hummus
- Carrot hummus
- Healthy garlic tahini sauce
- Pea and mint dip
- Harissa hummus
- Peanut butter hummus
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How to make butternut squash hummus
If you've made this recipe and loved it please leave a comment and star rating - thanks so much.
Butternut squash hummus
Ingredients
For the roasted butternut squash
- 1 tbsp olive oil
- 400 g butternut squash peeled and chopped
For the hummus
- 400 g tin of chickpeas drained and rinsed
- 60 g tahini
- 1 tbsp olive oil
- Sea salt to taste
- 2-3 tbsp cold water
Instructions
For the roasted butternut squash
- Pre-heat the oven to 180°C (fan)/200°C/gas mark 6.
- Place 400g chopped butternut squash into a roasting tin and drizzle with olive oil.
- Mix well.
- Place in the preheated oven and roast for 40 minutes, stirring halfway, or until soft.
- Remove and allow to cool.
To make the butternut hummus
- Place the rinsed chickpeas into the food processor with the roasted butternut squash, 60g tahini and 1 tbsp olive oil. Process until well combined, stopping occasionally to scrape the sides down.
- Add cold water, a little at a time, and continue to process until you have the consistency you like.
- Season to taste with sea salt.
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