Easy Butternut Squash Hummus

It’s so easy to add extra nutrients to hummus, and adding butternut squash also adds a slightly sweet flavor. Win, win! To me, this makes it a perfect spread or dip for kids to pair with crackers, sliced veggies, or another favorite dipper. We also love it as a vegetarian spread for sandwiches or as part of a Snack Dinner. This recipe works well to make ahead and serve throughout the week if you like to meal prep. (You may also like How to Cut Butternut Squash, Roasted Acorn Squash or How to Cut Sweet Potato.)

Ingredients You Need

To make this Butternut Squash Hummus recipe you’ll need to have the following ingredients on hand and ready to go. Sign up for our email updates to get tips and ideas sent to your inbox.

Chickpeas: You can start with canned chickpeas, a carton, or cooked from dry. (Chickpeas are often also called garbanzo beans.) Roasted butternut squash or pureed butternut squash: Either option works here. Tahini: This is a classic hummus ingredient and it adds flavor, healthy fats, and protein. Lemon juice: I love adding lemon to hummus since it brightens the flavors nicely. Cumin: This adds the classic flavor of hummus to the mixture.

TIP: You can use canned pureed butternut squash, or you can roast the squash ahead of time like I did here. Either way works.

Step-by-Step Instructions

Here’s a look at how to make this easy butternut squash hummus recipe. Scroll down to the end of this post for the full information. TIP: Using a blender will create a slightly smoother final hummus, but you may need to use the stick that came with it to move the ingredients around.

How to Store

Store butternut squash hummus in an airtight container for up to 5 days in the fridge. Stir before serving if any liquid has separated out.

Best Tips for Success

Use canned or home cooked chickpeas. If using canned, consider rinsing and draining to remove any excess salt. Use canned pureed butternut squash, homemade mashed butternut squash, or roasted butternut squash. Let cooked squash cool before starting the hummus. To make this without tahini, use an equal amount of plain Greek yogurt. To make this without chickpeas, use an equal amount of white beans. Use in sandwiches for kids or as a spread for bread for babies. Try as a dip with veggies such as cucumbers or snap peas, or with crackers.

I’d love to hear your feedback on this recipe if you try it, so please comment below to share!