Flavorful roasted garlic and butternut squash gives this butternut squash hummus an unmatchable silky texture that you won’t be able to keep those pita chips out of!
Back to school snacks anyone? Or in my case, after-work-with-a-glass-of-pinot snack.
Either way ya serve it, can we all just agree that hummus is the KING of snacks?!
Especially when you’re tucking just a littttle bit of fall inside it. Just a little bit though because I’m not quite ready to let go of summer yet.
I know butternut squash in hummus might sound a bit strange at first, but TRUST ME on this one, guys!
It honestly works magic here and you will be obsessed even if you don’t normally like squash.
This Butternut Squash Hummus features…
- A silky smooth texture from roasted butternut squash
- Flavorful roasted garlic giving the hummus a rich, nutty flavor
- A vibrant, beautiful orange color that stands out on any appetizer table
- Blank canvas for so many snacks to dip in it!
Making the Butternut Squash Hummus
(scroll down to the bottom of post for the full recipe)
Ingredients You Will Need
- Butternut squash
- Olive oil
- Lemon juice
- Fresh thyme
How to Roast Garlic + Butternut Squash
All you need is a big sheet pan, whole cloves of garlic, cubed butternut squash, a little olive oil, and s&p.
Spread the butternut squash and garlic out into a single layer and toss with a few splashes of olive oil and s&p to taste.
Roast the squash and garlic 20-25 minutes until the squash and garlic is tender when pierced with a fork.
Once the garlic is cool enough to handle, peel off the skins and discard. No need to mince the garlic, it’s going straight into the food processor!
Tips for Perfect Hummus
- Use tahini – otherwise known as sesame seed paste, this stuff packs a serious flavor punch that makes for a delicious hummus.
- Fresh lemon juice – hummus greatly benefits from a little acidity and we think fresh-squeezed lemon juice is best for that.
- Use a food processor – you can also use a blender, but we’ve found the larger width area of a food processor is easier for pureeing hummus smooth.
- Puree hummus 1-2 minutes – it can take a few minutes to completely break down the chickpeas and squash, so let it puree a good 1-2 minutes, scraping down the sides as necessary.
You can use our base recipe or throw your own twist in with some of these fun versions!
- Fresh herbs – skip the thyme and garnish hummus with fresh rosemary, parsley, or chives.
- Add fall spices – warming spices such as a pinch of cinnamon, cloves, or nutmeg would give this hummus more of a fall flavor!
- Add cheese – when in doubt, add cheese! A sharp cheese such as grated Parmesan, cheddar, or asiago would work great here.
- Sub in a different squash – acorn, delicata, or even pumpkin would be great in place of the butternut.
- Try sweet potatoes – this would be a great stand-in for the squash! Roasting time would be around the same.
What to Serve with Hummus
The possibilities are endless for how you can enjoy hummus, but a couple of our favorites…
- Vegetables – carrot sticks, sweet peppers, celery sticks, cucumbers, sugar snap peas, etc.
- Pita chips or crackers – this is a classic!
- On a sandwich or wrap – hummus instantly elevates any sandwich or wrap!
This is just one of those snacks that you won’t be able to keep your hands out of, y’all. It’s rich, creamy, massively flavorful and a major upgrade from ya basic hummus.
And the pretty pale orange color? It’s just glorious and somehow makes it taste even better.
In the not-so-rare event that it accidentally becomes your dinner, just know that you’re not alone there.
More snack favorites to try next time!
Roasted Garlic Butternut Squash Hummus
- 3 cups butternut squash, cut into 1/2-in cubes
- 3 tablespoons olive oil, divided
- Salt and pepper to taste
- 4 unpeeled medium cloves garlic
- 1 (15 oz) can chickpeas, drained
- 2 tablespoons lemon juice
- 1/4 cup tahini
- 1/2 teaspoon paprika
- 1/2 teaspoon cumin
- Fresh thyme leaves for topping, optional
- Pita chips and vegetables for serving
- Preheat oven to 400F and lightly grease a large baking sheet.
- In a large bowl, toss butternut squash with 1 tablespoon olive oil and salt and pepper to taste until evenly coated. Spread in an even layer on baking sheet and arrange garlic on pan.
- Roast squash at 400F 20-25 minutes until tender. Remove from oven and cool. Once garlic is cool enough to handle, remove skin.
- Combine butternut squash, roasted garlic, chickpeas, lemon juice, remaining 2 tablespoons olive oil, tahini, paprika, and cumin in a food processor. Puree hummus 1-2 minutes until very smooth and creamy. Season hummus with salt and pepper to taste.
- Store hummus in fridge until ready to serve. Garnish top with fresh thyme if desired and serve with pita chip and vegetables.