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.
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!
See the recipe card for exact amounts.
Want a different kind of hummus? Try my other hummus recipes:
How to Make Butternut Squash Hummus
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.
Add all of the ingredients except the ice and blend for 4-5 minutes, until everything is starting to get smooth.
Add ice cubes, one at a time, blending for 4-5 minutes between additions.
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.
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.
Tips for making smooth, whipped hummus
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.
Store hummus in a container with a lid in the fridge for up to a week.
Yes, you can substitute another winter squash for the butternut squash - like acorn or kabocha squash.
Roasted Butternut Squash Hummus
- 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.
Nutritional information is an estimate. Values vary based on products used.
Disclosure: This post may contain affiliate links, meaning I get a commission if you decide to purchase through my link, at no extra cost to you.
This post was originally posted on June 11, 2016.
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A photo from the original post to remind myself I've improved and for anyone coming from an old social media photo.