Go Back
+ servings

Roasted Garlic Butternut Squash Hummus

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!
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 6 servings
Calories 242kcal


  • 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.


Storing Instructions:
Store hummus sealed in fridge up to 6 days.


Serving: 2oz hummus | Calories: 242kcal | Carbohydrates: 22.7g | Protein: 7.7g | Fat: 14.6g | Saturated Fat: 2g | Sodium: 23mg | Potassium: 310mg | Fiber: 5.4g | Sugar: 2g | Calcium: 206mg | Iron: 9mg