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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.
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Prep Time 15 mins
Cook Time 40 mins
Total Time 55 mins
Course Side Dish
Cuisine Middle Eastern
Servings 4


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


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.
Keyword butternut squash hummus
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