Happy Halloweeeen!
Are you dressing up? Are you going to parties? Are you eating all the candy?
Might I suggest a savory dip to offset all the sweetness that’s sure to ensue?
I present butternut squash hummus! It’s like fall on a pita chip. Who wouldn’t want that?
This dip comes together in about 30 minutes with 10 basic ingredients.
It gets its flavor from both roasted and fresh garlic, lemon juice, parsley, smoky cumin, paprika, and a pinch of cinnamon. This hummus* is bursting with autumnal flavor and is absolutely perfect with some whole grain pita chips and roasted carrots (simple recipe below!).
*Note: You can learn more about hummus and its origins here.
This hummus is crazy delicious. It’s:
Savory
Creamy
Smoky
Subtly spiced
Slightly sweet from the squash
& Lemony
This is the perfect dip to have on hand for a week of healthy snacking. It would also be great for entertaining or taking along to parties. Or, if you’re like me and you eat hummus for breakfast, it’s especially delicious with roasted broccolini and breakfast potatoes. Not weird, trust me.
If you try this hummus, let us know! Tell us in the comments, rate it (once you’ve tried it), and, as always, take a picture and tag it #minimalistbaker on Instagram! We’d love to see what you come up with. Cheers, friends!
Butternut Squash Hummus
Ingredients
HUMMUS
- 1 cup cubed butternut squash
- 4 cloves garlic (skin on)
- 4 cloves garlic (peeled + minced)
- 2 Tbsp lemon juice
- 1 15-ounce can chickpeas (lightly rinsed + drained)
- 1/3 cup tahini
- 3-4 Tbsp olive oil (plus more for roasting garlic)
- 1/4 tsp each sea salt + pepper (to taste)
- 1/2 cup fresh parsley (chopped)
- 1/4 tsp ground cinnamon
- 1/2 tsp ground cumin
- 1/4 tsp smoked paprika (optional: )
FOR SERVING optional
- Whole-wheat pita chips
- Roasted carrots*
Instructions
- Preheat oven to 400 degrees F (204 C) and position a rack in the middle of the oven.
- Add cubed butternut squash and the UNPEELED garlic cloves to a baking sheet and drizzle with a little olive oil and a pinch each salt and pepper. Toss to combine.
- Bake for 15-20 minutes, or until all squash is fork tender and the garlic is golden brown. Let cool 5 minutes.
- Peel roasted garlic and add to food processor or blender, along with squash, fresh minced garlic, lemon juice, chickpeas, tahini, olive oil, salt, pepper, parsley, cinnamon, cumin, and smoked paprika (optional).
- Purée until creamy and smooth, scraping down sides as needed and adding more olive oil or a touch of water if it’s too thick.
- Taste and adjust seasonings. Then serve immediately with pita chips and vegetables of choice (see notes for roasted carrots). Alternatively, refrigerate until fully chilled – about 3-4 hours – for a thicker, creamier dip.
- Store leftovers, covered, in the refrigerator up to 4-5 days, though best when fresh.
Notes
*Recipe as written yields roughly 2 cups hummus.
Kelly says
This was good but next time I would scale back on the raw garlic, that flavor was overpowering. Might be better to specify the measurement of minced garlic instead of number of cloves, since cloves can vary so much in size!
Thank you for the feedback, Kelly. Sorry to hear it turned out too garlicky!
Kimberley says
Hi. I need to avoid chickpeas at the moment, what bean could I sub for the chickpeas? Thank you. I love the recipes I find here, my go to always!
We’re so glad you enjoy our recipes, Kimberley! Thank you for letting us know! You could use white beans in this recipe :)
Meri Schroeder says
Do you think sweet potatoes could sub for the butternut squash? I have an abundance of potatoes and would think it would work?
Hi Meri, We haven’t tested that, but we think it would work! We also have a round-up of our best sweet potato recipes here that might be helpful: https://minimalistbaker.com/best-vegan-sweet-potato-recipes/.
Meri Schroeder says
Great – thank you so much!!
Alyssa says
Any subs for the tahini? Also I love garlic but hate garlic breath or sweating out garlic at the gym. Would it be bland and awful without it?
Hi Alyssa, raw cashew butter would be another option. It might be okay without the garlic, but garlic definitely improves the flavor. Also, because the garlic is roasted not raw, it is more mild. Another idea would be to try reducing the amount by half instead of omitting it. Hope that helps!
Khandis says
This is the second time I’ve made this hummus, absolutely heavenly. The second time I made it, I noticed it was extremely spicy! (Is it the raw garlic?) I added exactly the seasonings listed in the recipe with correct measurements but found it to be very spicy. Other than that, it was still a hit with friends. Thank you!
That could be! Unless perhaps you accidentally used cayenne instead of paprika? Raw garlic will have more zing than roasted, so you could try cutting back on the raw garlic. Hope that helps for next time!
Cait says
I was first introduced to this recipe about 6yrs ago by a classmate… nutrition students are the lucky ones who have food as class projects! I fell in love with it and have made it almost every Thanksgiving since! I can’t wait to have again. Thank you for this recipe!
Aw, we love to hear this! So glad it’s a longtime favorite of yours, Cait! Thanks so much for the lovely review!
Cavell says
Followed the recipe exactly and it was delicious!
Yay! We’re so glad you enjoyed it, Cavell! Thank you for the lovely review! xo
Brendan says
Ever wonder why home made hummus is never as smooth as store bought? Pro-tip on the chickpeas: in a colander rub them to remove the outer skin of the chickpeas; the result is nice, smooth, hummus.
Jackie says
Absolutely delicious! I followed the recipe exactly with the exception of halving the fresh garlic called for based on other reviews. Such wonderful flavors. A definite keeper. I also took the butternut squash seeds, tossed them in a little olive oil, salt, cumin and chili powder and roasted them at 300 for 30 minutes. Placed them on top of the hummus. It added a nice crunch to the hummus. So the only part of the butternut squash not used was the peel!
Wonderful! We’re so glad you enjoyed it with some modifications, Jackie! Thank you for sharing! xo
Merry says
OMG! This is 2DIE4! I followed the recipe exactly and it literally is the most phenomenal hummus I’ve ever tasted! I used a really good brand natural tahini and Mediterranean salt. It has a slight sweet taste at the beginning, rich and creamy with a wonderful bite at the end from the garlic. Thank you so much for the great recipe!
xoxo! Thanks for sharing, Merry!
Karla A Strauss says
I just bought some squash to make this I am very excited! I have one question…You didn’t peel the squash? And then it was blended with the peels? I am a little confused, can someone guide me please.
Peel the squash!
Matt Stephan says
I have a can of butternut squash puree in the pantry that I want to put to use. Would I be able to substitute puree for the roasted butternut squash? If so, how much would be equivalent?
Hi Matt, it wouldn’t have the same roasted flavor, but might be okay? We’d estimate about 2/3 cup. Let us know if you try it!
Debra says
Why will this not freeze. I’d love to make a big batch of it.
We think it would change the texture. But let us know if you try it!
Tracy says
This hummus tastes so good! I had to modify it a bit using white beans and cilantro because I did not have chickpeas or parsley. Also, I did not add the fresh garlic. The roasted garlic added a nice depth. I will definitely make this again.
We’re so glad you enjoyed it, Tracy! Thanks so much for the lovely review!
Titas says
I just don’t understand why you squash gets soft so quick.
I baked in an oven 20min over 205C like instructions said but mine still raw.
Did I do something wrong?
Hi Titas, we would guess that yours was probably cut into larger cubes. We’d suggest ~1/2 inch cubes. Hope that helps!
Kristen says
Phenomenal!! Especially with the roasted carrots. I love hummus, and have tried many varieties. This is perhaps my favorite! Do yourself a favor and double the recipe. <3
Peta Mandleberg says
I absolutely loved this. I used 3 times the amount of lemon juice though and I just used a whole bulb of roasted garlic rather than raw minced- but it was divine!
Liz says
I’m only leaving 4 stars as I think there might need to be an adjustment to this recipe. 4 cloves of fresh garlic sounds like A LOT. I used 4 cloves roasted garlic and 1 clove fresh, and it is still super garlicky. Dragon breath garlicky, but in a good way. I almost wish I hadn’t included any fresh garlic. So I wonder how it would taste with four fresh cloves. Otherwise, it was delicious
We definitely like garlic! But it’s also possible that our garlic cloves were on the smaller end and yours were larger. We’re glad you adjusted to your preference!
Bonnie says
Do you make your own pita chips to go with this? If so, do you have a recipe?
Hi Bonnie, To make your own pita chips, slice 2-3 pieces of pita into triangles and brush or spray both sides with grape seed, avocado, or coconut oil. Lightly season with sea salt and garlic powder and toss. Then arrange on a baking sheet in a single layer and toast on each side for 3-5 minutes in a 400 degree F (204 C) oven. Hope that helps =)
Rose Martine says
I so enjoy your site and your recipes. Would you please consider adding a print option so we can enjoy your recipes a little more easily. Thank you.
Regards
rose martine
Hi Rose, thanks for your kind words! You should be able to see the print button in the top right corner of the recipe. Please let us know if you are have issues locating it!
Adelina says
I haven’t made this but wonder if it would work as a spread in a sandwich or wrap?
Also thinking about using it in vegetable wellington with puff pastry.
Feedback appreciated.
It will work well as a spread! Not sure about the puff pastry. Let us know how it goes!
Chris Berta says
If it’s a NOOM recipe, why not post the color?
I don’t understand what you’re asking.
patjager says
Hello. I made the butternut squash hummus and it had a bitter twist, I think it was the quantity of garlic. Any ideas how to tame this before serving? Also turned greenish due to parsley — not sure how to resolve that in the future other than as noted, less of it.
Dana, I love your recipes.
Hmm, you can always sauté or roast your garlic beforehand! Or, start with slightly less. As for the parsley maybe don’t blend it in next time and finely chop it and reserve it for garnish with serving. xo!
Andrea Rene says
this hummus is AMAZING!!! such great flavor. I steam roasted the butternut squash garlic & omitted the oil. Will be making this from now on!
Sia says
OMG making this hummus killed my poor old blender! Probably a note to myself to buy a new better one if I want to have a creamy yummy hummus. It tastes delicious though! Worth it! So worth it!
Susan says
I made this today and had to add salt and a lot more spices. It was too bland for my taste.
Lori says
Seriously delicious! First time I’ve ever followed a recipe 100% and I’m so glad I did. Unless you have a dietary restriction or serious dislike, I wouldn’t change a thing. (I actually do not like the taste of tahini, but I knew it was a key hummus ingredient, so I decided to go for it instead of trying to find a substitute.) Thank you minimalist baker. This hummus is going to a Halloween party tomorrow and will likely make a welcome appearance at my Thanksgiving dinner.
Yay! We are glad you enjoyed it, Lori!
Scott says
This butternut squash hummus recipe is glorious! I made this a couple years ago for a progressive dinner party and it was the rave all night and its been requested over and over since then. So tonight I’m finally making it again.
Happy Halloween!
Yay! We are glad to hear that, Scott! Happy Halloween!
B says
Genius! I mean, I am literally dancing around my kitchen!!! The mirage of flavors tickle the tongue..and the spirit. Thank you!!!
Getter Madison says
Oh my! This is one awesome hummus. The only thing I changed is I swapped parsley with roasted sage.
Yum!
Zita says
Made it over the weekend but I feel like it’s a bit too garlicky even though I enjoy strong flavors. Texture is amazing! I’ll give it another try with a little less garlic
Yes, feel free to play around with the amount of garlic if you prefer a less garlicky dish!
Cate says
First time hummas maker here! Looked so easy and yummy! However, too much garlic – I would say two cloves minced only instead of 4. Otherwise it is tasty.
Thanks for the feedback, Cate!
Nicole says
I want to make this for christmas eve, but would like to add a twist- do you think this recipe would be good with a cranberry compote on top??
zohar noy-meir says
I made this and came out very very good. I also Made the peanutbutter M&M with My son for Haloween and the lentil dal with coconut liquid and all were a success even with my sons that some of them are very picky eaters I just wanted to tell
Thanks a lot for all this creativity and health it helps a lot to have a variaty of food so I don’t feel I am missing anything by eating healthy
Cathy says
How long does the dip keep in the refrigerator?
Hi Cathy! Store leftovers, covered, in the refrigerator up to 4-5 days, though best when fresh.
Deep Web says
Think I’m going to be having a go at this at some point in the future, I love butternut squash and gnocchi!
Becca says
If I do not have tahini and want to make it ASAP (because my mouth can’t wait), is there a substitute you recommend or could I leave it out?
Hmm, it won’t be as creamy but I’d suggest leaving it out.
Elaine says
I sometimes substitute peanut butter ( natural pure peanut butter ) for tahini .
SMART
JK says
I do, too — sometimes on purpose, bc the pb adds a pleasantly different flavor. It’s subtle, bc the quantity is so small.
I’m eager to try this recipe — will buy butternut squash on my next shop. Thanks, MB!
xo!
Emily Harding says
Substitute sesame seeds. That is all Tahini is anyway (ground saesame seeds). I never buy Tahini any more. I always use organic raw sesame seeds. It is less expensive and less processed.
Char says
This is delicious. I wanted to use sage so subbed it for the parsley. Fried on olive oil. Also didn’t have enough tahini so just used a couple of heaped teaspoons and it was still great. Would really recommend.
Gia says
This was my first time making homemade hummus- very tasty- but greener rather than yellow! Too little butternut squash or perfectly ok?
Need some newbie advising…xo.
If it tasted good then I would say its fine! Perhaps it was because of a lesser amount of squash or more parsley?
HJane says
I made this for a dinner party and it was a hit. Everyone loved it! Next time, I won’t roast the carrots though. They ended up soft so weren’t great for dipping. But it presented beautifully and I look forward to making more recipes from this website. Thanks!
Bharat Ratna says
Butternut hummus, oh my!!!!!❤
Mary says
I’m a little hummus obsessed and I love butternut squash, so I can hardly wait to try this recipe. Your pictures sure are inviting! Thanks so much for posting what sounds like such a fantastic marriage of flavors!
Silvia @ Ribas with Love says
Dana, this is a great recipe. I am always trying new hummus recipes and flavors, because I love to eat it everyday. I can only imagine how yummy this tastes and the pictures are great!
Kathy says
I made this for our Easter dinner. Very tasty; I will make it again. Thanks for a great, easy recipe.
Ana @ Ana's Rocket Ship says
mmmm I may have found my new favorite hummus!
Carly says
I just made this and it is DELICIOUS! I also didn’t have any parsley on hand and it turned out okay and I followed other commenters and cut the raw garlic down to one clove. I love the smokey paprika flavor.
Melanie says
Your recipe sounds so delicious and I don’t want to mess with it. But I’m on the Paleo train for a month and need to eliminate the chickpeas. Was thinking of just substituting more squash for the chickpeas. would you recommend anything else to counterbalance the sweetness of the squash? Thanks!
Hmm, I think that should work! You could potentially try subbing something like cooked quinoa. Good luck!
Noelle says
This was a hit at my family’s Xmas gathering :). Everyone loved the subtle sweetness from the squash and cinnamon.
I reduced the amount of garlic (only used one fresh clove and 3 roasted) and toped it with fresh parsley but did not blend any in. It was perfect.
Gem says
Made this today to take to holiday party. Extremely tasty! The butternut squash flavor was subtle but the hummus was still very good.
Made your curried butternut squash soup today too — love that recipe! I receive request to make that soup for every event I go to.
Michelle S says
Made this hummus as is for part of the pre-thanksgiving feast munchies. Didn’t roast veggies but had a plate of lots of fresh veggies to dip and it was a big hit. Love the light sweetness that comes through with the butternut squash.
Sara says
How much hummus should I make for a dinner party of about 20 people?
Thanks!
Hi Sara! As an appetizer, I’d probably double the recipe!
Samantha says
Are people finding this to be better served warm or chilled?? Appreciate the feedback!
GiGi Eats says
OMG YES! I am totally 100000% making this!!! This is the missing piece in my life lol!
sofia says
HI! I discovered your blog last week and I am pretty sure I already fell in love with it.
Also I really wanted to ask if you have a recepie for tahini, in the country that I live is very hard to find and I would love to have a recepie so I can prepare hummus like a PRO jaja.
Thanks!!
Ali says
Dana. Seriously. Unreal. Just finished my batch with a few modifications (My garlic is massive, one clove is the size of a cumquat with elephantiatis). I might eat the whole bowl before my fiancé gets home.
I’m passing this recipe off to the farmer I get my squash from at the farmer’s market- if that’s ok!! Thanks!
carlos says
I can’t wait to try it. I love hummus and I keep looking for new ideas. I love the way you write your blog because you give excellent information of what you can expect from the dish in tern of texture, flavors, etc..
Amber H. says
It’s me again. I just left a rave review on your Spaghetti Squash Lasagna recipe. I also made this hummus for my plant-based, dairy-free dinner party the other night. It was also a hit. I omitted the fresh parsley ONLY because I had none on hand and I was running out of time and had to finish my dishes. It was delicious and another new favorite of mine.
Cassie Tran says
I just had butternut squash soup today! Now I want it AGAIN because I saw this hummus!
Katrin says
Hello from Italy! I’ve been quietly following your blog and trying out the recipes for some months now. The recipes are always a success (not something that happens to me always), your photos are amazing and I really like the way you write. Oftentimes I’ve thought of leaving a thank-you-comment but with all of the kids-household-etc there never seems to be time. Having said all this: the butternut hummus really made me comment. I’ve tried many a pumpkin recipes but this… this is amazing-fantastic-intergalactic I’ve-no-words-how-good-a-thing. Thank you for having shared this.
barbara@zestnutrition.ca says
OMG this looks amazing. Perfect healthy apply for the holidays.
Jeannette says
Your list of the ways this is delicious has sold me on trying this recipe this week. And to think I was going to buy hummus!
Grace says
just made this and it came out great! perfectly garlicky and smokey.
Whoop! Thanks, Grace!
Gavin says
This looks awesome, I’ve been making Ottolenghi’s butternut squash dip quite a lot recently so reckon I’ll give this a go this weekend instead! Thanks!
Kathy says
Just made this, and it is DELICIOUS!!! Thanks so much for another great recipe.
Yay! So glad you enjoyed it, Kathy! Thanks for sharing. xoxo
Amy says
Would this work with frozen butternut squash?
I think so! It may add more liquid, so be sure to compensate with less olive oil if needed. Good luck!
Christina says
This is absolutely gorgeous. Definitely on my list to make for my family when they come for Thanksgiving! Great to eat while dinner is being prepared.
Great idea! Hope everyone loves it, Christina!
Anastasiya says
Wow, great idea.
Just hummus is already one of my beloved recipes, but this I just have to try!!!
Alina says
What an awesome recipe! I just tried it and the taste was spot on. Only changed one thing – I subbed sprouted almonds for the beans (I am allergic). The results were delicious and so authentic. Thank you, thank you!
Wonderful! Thanks for sharing, Alina!
Diane Schuch says
I have made your vegan portabello mushroom pizza twice now and absolutely love it ….in fact, i love your whole site. I am becoming vegan at the age of 72…..I’ll be 73 in December. Your site has wonderful recipes that will help me stay committed to this journey. Thanks.
How wonderful! So glad you’re enjoying the recipes, Diane!
Hugo says
Lovin’ this hummus! Great timing, as there was a butternut squash in my kitchen that’s been staring me down all week. Just sitting there on the counter saying “Hey fool, put me to use!”.
I think this came out great. I’d advise others to maybe go easy on the fresh garlic making it for the first time–mine came out a bit strong (not a problem for me, though..). I like the mild sweetness of this recipe, which goes well with the smoked paprika (essential). Wish I would’ve had parsley on hand, but no biggie.
Looking forward to making this again, and sharing it with food-loving pals! Which is to say, I’ve already inhaled most of this myself…
Thanks for the tips, Hugo! And thanks for sharing! xo
Stephanie says
I’m allergic to garlic. Can you think of a good substitute flavor or would this still taste ok without it?
Alina says
Shallot?
Hmm, it is kind of key, but perhaps you could try just leaving it out?
Ann says
I made it! Added a drizzle of real maple syrup to the sample I had my hubby try. Syrup made such a difference to original taste- more earthy. Super good!
Great! Thanks for sharing, Ann!
Ann says
I have texture issues- did anyone make this and eat it with raw carrots? Was it good?
I didn’t try it with raw carrots, but with roasted it was delicious!
Patricia Shea says
Oooh – this sounds simply wonderful – off to pin for later. Can’t wait to make it this week! Thanks!
Arianna says
Dear Dana, what a great recipe! I am such a hummus person: eveytime that I don´t know what to eat, it´s hummus-time!
I agree with what Artemisia wrote: could you please, the next time, add the Celsius temperature? =9
Thank you so much! And now I´ll make some hummus!
I’ll consider adding that! Glad you enjoyed this one!
Artemisia says
Hello Dana, beautitul recipe! Would you consider adding the Celsius conversion for the oven temperature in the next recipes? It would be a great help for us european fans :)
Grazie from Italia :)
I’ll consider that! Thanks Artemisia!
Jen @ sweetgreenkitchen.com says
Yum! This reminds me of a pumpkin hummus I made years ago topped with pomegranates, it was delicious. I love your twist with the addition of cinnamon, so interesting.
Nicole @ Young, Broke and Hungry says
Ohhh! This dip would be great topped with pomegranate molasses or maple syrup.
Smart!
Bella B says
I have never made a hummus and I would love to try. This one looks just so delicious! ♡♡
Dani Mendocha | Styled Variety says
Wow, this hummus looks incredible!! :)
Liora (Allthingsloveli.com) says
I love this seasonal spin on hummus! I have half a can of butternut squash puree in my fridge.. I wonder if I could use that…
Brittany says
Adding butternut squash to hummus = perfection! Also, your photos are gorgeous lady. I’ve decided I need to sign up for your food photography school!
You’re too kind! If you do, let me know how you like it, friend!
Sarah says
Holy hummus this looks amazing! Such a clever recipe, I love it!
Amy | Foodetcaetera says
So unexpected, I love it!
Amy
Momny says
Just an idea to save time and some money on your electric bill–throw the carrots in to the oven while you’re roasting the squash and garlic….they may need to stay a little longer, I think they’ll finish with the residual heat if you turn off the oven when you remove the squash and garlic. I love your photos–and the pine nut garnish! Think I’ll try pepitas when I make this again?
Kristen says
That’s what I did. Roasted everything at once. I intentionally undercooked the carrots di there was still a bit of crunch and they were delicious that way!
Emma {Emma's Little Kitchen} says
You might! This sounds sublime :)
Emily @ robust recipes says
Yum looks amazing!
Celeste @TheWholeServing says
What a wonderful idea, I actually have some frozen butternut in my freezer. Guess what I’m making!
Rachel says
Best butternut recipe I’ve seen in ages – I can’t wait to try this!
Lolana says
Please don’t rate recipes before trying them. You don’t actually know that it’s the best recipe you’ve seen if you haven’t tried it, and people look at the starred ratings to see what people think of the actual finished product. That’s why just above the “post comment” button it says “Rate this recipe (after you’ve made it).”
Nicole Gagnon says
Agreed!