Butternut Hummus

10 Servings
35 min

Fans of butternut squash and hummus will love this flavorful mash up in a delicious and healthy fall appetizer.

This is easy, oh so good, and much better than store-bought hummus! It comes together quickly once the squash is roasted thanks to your food processor. You can roast your squash a day ahead of time and refrigerate if needed.

Reserve 1/4 cup of squash for garnish and transfer the rest to the bowl of a food processor fitted with the steel blade.

To squash add:

  • can of chick peas, drained
  • olive oil
  • tahini 
  • paprika
  • kosher salt
  • garlic powder 
  • lemon juice

Purée ingredients until smooth. Garnish with roasted butternut cubes. Spoon into bowl and sprinkle with paprika and olive oil.Serve with veggies of choice and/or tortilla or pita chips.

Recipe details

  • 10  Servings
  • Prep time: 15 Minutes Cook time: 20 Minutes Total time: 35 min
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Ingredients


  • 1 1/4 pounds butternut squash, peeled and 1-inch-diced
  • 1 (15 oz.) can of chickpeas, drained
  • 1/4 cup olive oil
  • 2 tablespoons tahini
  • 1 teaspoon paprika
  • 1/2 teaspoon kosher salt
  • 1 teaspoon garlic powder (or 3 cloves minced)
  • Juice from 1 lemon

Instructions

To roast butternut squash

Note: You can find butternut squash already cubed in most grocery stores these days which is a real time saver. Toss your butternut squash with olive oil, kosher salt and pepper and place on baking sheet and roast at 400 degrees for 30 – 40 minutes, stirring occasionally or until fork-tender.

To make hummus

Reserve 1/4 cup of squash for the garnish and transfer the rest to the bowl of a food processor fitted with the steel blade.
Add ingredients to food processor and purée until smooth.
Spoon into bowl and sprinkle with paprika and olive oil, garnish with reserved butternut cubes. Serve with veggies of choice and/or tortilla or pita chips. Serve with veggies of choice and/or tortilla or pita chips.
Mary @ Home is Where the Boat Is
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