This creamy roasted butternut squash hummus is a delicious dip that’s packed full of healthy protein and vegetables. Suitable for vegans.
As an Amazon Associate I earn from qualifying purchases. Affiliate links are marked with * where possible.
While a classic hummus recipe always goes down well I’m a big fan of adding in a portion of veg to my dips.
Partly because with a picky eater in the house I’m always trying to get more vegetables into our diet.
But also for flavour.
Adding roasted butternut squash to hummus not only adds a fantastic flavour it’s also adding extra fibre and nutrients.
This roasted butternut squash hummus tastes incredible and never lasts long around here.
What is hummus?
Hummus (also spelt houmous) is an extremely popular middle eastern dip, made from chickpeas, garlic, olive oil, tahini (sesame paste) and salt.
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.
Or why not make a batch of homemade tortilla chips to scoop it up.
What ingredients do you need to make this?
For full recipe, ingredients and quantities go to the printable 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 (such as courgette/zucchini) 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
If you like this butternut squash hummus you might also like:
How to make butternut squash hummus
If you've made this recipe please a star rating and comment below. Thank you!
Please do not reproduce this recipe without permission.
Butternut squash hummus
Equipment
Ingredients
For the roasted butternut squash
- 1 tablespoon olive oil
- 400 g butternut squash peeled and chopped
For the hummus
- 400 g tin of chickpeas drained and rinsed
- 60 g tahini
- 1 tablespoon olive oil
- Sea salt to taste
- 2-3 tablespoons 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 tablespoon 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.
Notes
Nutrition
If you like this you might like these loaded vegan flatbreads with ajvar.
Pin butternut squash hummus for later
HAVE YOU TRIED THIS RECIPE?
If you loved this recipe why not let me know by leaving a comment below? Alternatively you can let me know on Instagram, Twitter or Facebook.
KEEP IN TOUCH
Subscribe to get recipes and news straight to your inbox. Read more about Sneaky Veg
This post may contain affiliate links. See my full disclosure for more information.
Leave a Reply