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Home » Recipes » Sauces and dips

Deliciously creamy butternut squash hummus

October 21, 2020 by Mandy Mazliah Leave a Comment

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butternut squash hummus in blue and white ceramic bowl
butternut squash hummus in blue and white ceramic bowl
butternut squash hummus in blue and white ceramic bowl

This creamy roasted butternut squash hummus is a delicious dip that’s packed full of healthy protein and vegetables. Suitable for vegans.

butternut squash hummus in blue and white ceramic bowl

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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.

butternut squash hummus in blue and white ceramic bowl

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.

  1. Prepare and roast your butternut squash.
  2. Blend all the ingredients together.

It really is very straightforward to make.

butternut squash hummus in blue and white ceramic bowl

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.

butternut squash hummus in blue and white ceramic bowl

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:

  • Vegan baba ganoush
  • Roasted beetroot hummus
  • Baby friendly hummus
  • Cauliflower hummus
  • Carrot hummus
  • Pea and mint dip
  • Peanut butter hummus
  • Cannellini bean dip

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 in blue and white ceramic bowl

Butternut squash hummus

Looking for a delicious dip that’s packed full of protein and vegetables? Why not give this creamy roasted butternut squash hummus a try. You won’t regret it.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 15 mins
Cook Time 40 mins
Total Time 55 mins
Course Side Dish
Cuisine Middle Eastern
Servings 4
Calories 361 kcal

Equipment

  • Food processor

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

Nutritional information is approximate and is intended as a guide only. 

Nutrition

Calories: 361kcalCarbohydrates: 42gProtein: 12gFat: 18gSaturated Fat: 2gPolyunsaturated Fat: 5gMonounsaturated Fat: 9gSodium: 17mgPotassium: 712mgFiber: 10gSugar: 7gVitamin A: 10667IUVitamin C: 23mgCalcium: 118mgIron: 4mg
Keyword butternut squash hummus
Tried this recipe?Let us know how it was!

If you like this you might like these loaded vegan flatbreads with ajvar.

Pin butternut squash hummus for later

butternut squash hummus in blue and white ceramic bowl

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