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Butternut Squash Hummus

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Butternut Squash Hummus | Turn roasted butternut squash cubes into perfectly savory whipped hummus in just 10 minutes with pantry ingredients like beans and spices. Madras curry powder gives this super creamy hummus a warm and cozy flavor.

Yellow-orange hummus in a bowl.
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This roasted butternut squash hummus recipe is really easy to make especially if you have cubed butternut squash prepped in the fridge. If you don't, make my easy butternut squash cubes - they take only 30 minutes to roast and you only need oil, salt, and pepper.

My three tips for the creamiest homemade hummus come in handy for this recipe and I use all three every time I make hummus. Jump to the tips!

Ingredients

See the recipe card for exact amounts.

Ingredients for hummus on a white marble counter.
  • butternut squash cubes: You can roast frozen cubes or use my easy recipe for roasting butternut squash cubes.
  • chickpeas: You'll get the best, creamiest texture when using chickpeas you've cooked from dry but you can definitely use canned chickpeas in this recipe.
  • tahini: Use a tahini you like the flavor of. I like Tamam tahini that I buy at Real Canadian Superstore - it's not overly bitter and has a smooth, creamy, pourable consistency.
  • flavors: A garlic clove and a teaspoon of madras curry powder give this hummus a delicious flavor.

Substitutions

  • butternut squash: use another squash instead like acorn squash, kabocha squash, or even sweet potatoes.
  • madras curry powder: you can leave this out if you want to.
  • chickpeas: hummus with chickpeas isn't called hummus but you can totally make a great squash and bean dip using another white bean like navy beans or cannellini beans.

Want a different kind of hummus? Try my other hummus recipes:

Yellow-orange hummus in a bowl.

How to Make Butternut Squash Hummus

Prep Tips

I use my Ninja Home System to make hummus and I usually prefer my blender to the food processor when making hummus - it seems to do a better job getting a smooth texture.

Adding tahini to a blender jug with squash cubes in it.

Add all of the ingredients except the ice and blend for 4-5 minutes, until everything is starting to get smooth.

Adding an ice cube to a blender with yellow hummus in it.

Add ice cubes, one at a time, blending for 4-5 minutes between additions.

Blending hummus in a blender.

The tahini and ice react to each other and the hummus will thicken at first. As you add ice it will thin out a bit and achieve a creamy, whipped texture.

Smoothing hummus in a bowl with a spoon.

Smooth the hummus into a large serving bowl. Serve as is or garnish with a drizzle of oil and a sprinkle of sesame seeds and red pepper flakes.

Yellow-orange hummus in a bowl.

Tips for making smooth, whipped hummus

  • Cook your chickpeas from dried. This gives the smoothest texture to the chickpeas. Use my easy method of cooking chickpeas in an Instant Pot for a hands-off, no-soak way of achieving perfectly cooked soft chickpeas. If you have the patience, remove the skins which are usually loose. Sometimes I do, sometimes I don't - it all depends on whether I'm patient that day (usually not, lol).
  • Blend long enough. You really need to let your food processor or blender do its job. Perfect hummus takes time to whip the chickpeas into a smooth texture.
  • Ice cubes. This is the biggest tip! An ice cube or two will take your hummus from smooth to light and whipped. Ice reacts with the tahini and gives the perfect texture - I prefer this over using cold water.

What to serve with hummus

I like having hummus on toast for breakfast, sometimes with fried onions and mushrooms on top. Hummus is a great spread for sandwiches and also perfect for dipping Portobello Fries or homemade Tortilla Chips into. I always include a giant scoop of hummus in my grain bowls too like my Mediterranean Grain Bowl and my Chicken Shawarma Plate.

Yellow-orange hummus in a bowl.

Storage

Store hummus in a container with a lid in the fridge for up to a week.

FAQs

Can I use a different squash?

Yes, you can substitute another winter squash for the butternut squash - like acorn or kabocha squash.

Recipe

Yellow-orange hummus in a bowl.
5 from 2 votes

Roasted Butternut Squash Hummus

Author : Jacqueline Piper
Prep Time: 5 minutes
Total Time: 5 minutes
Servings: 4
Butternut Squash Hummus - If you have extra butternut squash left over, turn it into this flavorful hummus.
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Ingredients
 
 

  • 1 cup roasted butternut squash cubes from about half a squash
  • 2 cups chickpeas or 1-19oz can
  • 2 tablespoons tahini
  • 1 clove garlic
  • 1 teaspoon Madras curry powder
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • ice cubes a couple

Instructions

  • Add the squash, chickpeas, curry powder, salt and pepper, garlic clove, and tahini to a blender jug (or food processor). Blend well for 5-6 minutes until it smooths out considerably.
  • Add ice cubes, one at a time, blending for a few minutes between each addition. Your hummus will lighten in color and texture. Test the hummus after adding each ice cube.
  • To serve: Swirl with olive oil, add sesame seeds, and red pepper flakes.

Video

Notes

To roast the squash, peel it, cut it into 1-inch cubes, and then bake it at 400°F (200°C) for 30 minutes or until fork tender.
Leave out the curry powder if you don't like the flavor.
Try another winter squash instead of the butternut squash.
Try another white bean instead of the chickpeas.
Make your hummus super creamy by using chickpeas cooked from dried, blending for at least 5 minutes, and using ice cubes to finish blending.

Nutrition

Serving: 0.5cup | Calories: 197kcal | Carbohydrates: 29g | Protein: 9g | Fat: 6g | Fiber: 7g | Sugar: 5g

Nutritional information is an estimate. Values vary based on products used. Read our full Nutrition Disclaimer.

Have you tried this recipe?Tag @pipercooksblog on Instagram so we can see it!

This post was originally posted on June 11, 2016.

Yellow-orange hummus in a bowl.

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    5 from 2 votes (1 rating without comment)

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  1. David Summerbell says

    This is a pretty easy recipe one you have the squash already. Thanks for sharing this. Will try this out.

    Reply

    • pipercooks says

      Thank you, hope you like it!

      Reply

  2. Quinn Caudill says

    What a great way to use butternut squash. Thanks for sharing with us at Throwback Thursday. Pinned!

    Reply

    • pipercooks says

      Thank you and thanks for hosting!

      Reply