Butternut Squash Hummus

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Wood cutting board with a bowl of our Butternut Squash Hummus recipe and goodies for dipping

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?

Blender with butternut squash hummus and fresh parsley

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.

Wood platter with a bowl of gluten-free vegan Butternut Squash Hummus and goodies for dipping

This hummus is crazy delicious. It’s:

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!

Close up shot of a delicious bowl of Butternut Squash Hummus topped with olive oil, pine nuts, and fresh parsley

Butternut Squash Hummus

Savory, 10-ingredient butternut squash hummus with garlic, parsley, and cumin. A creamy, flavorful dip that's perfect for fall.
Author Minimalist Baker
Top down shot of a big bowl of Butternut Squash Hummus with olive oil and pine nuts
4.88 from 33 votes
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 8 (1/4-cup servings)
Course Appetizer, Dip
Cuisine Gluten-Free, Mediterranean-Inspired, Middle Eastern-Inspired, Vegan
Freezer Friendly No
Does it keep? 4-5 Days



  • 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*


  • 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.


*To roast carrots, preheat oven to 375 degrees F (190 C). Remove greens, peel, and slice any large carrots in half lengthwise. Transfer to a baking sheet and lightly drizzle with olive or grape seed oil and a pinch each salt and pepper. Toss to coat. Then arrange in an even layer and bake for 20-30 minutes or until golden brown and tender.
*Recipe as written yields roughly 2 cups hummus.

Nutrition (1 of 8 servings)

Serving: 1 quarter-cup serving Calories: 178 Carbohydrates: 15.2 g Protein: 5.3 g Fat: 11.6 g Saturated Fat: 1.5 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 15.2 mg Potassium: 273 mg Fiber: 4.3 g Sugar: 2.3 g Vitamin A: 0 IU

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My Rating:

  1. 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!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad you enjoy our recipes, Kimberley! Thank you for letting us know! You could use white beans in this recipe :)

  2. 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?

  3. 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?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      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!

  4. 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!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      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!

  5. 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!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Aw, we love to hear this! So glad it’s a longtime favorite of yours, Cait! Thanks so much for the lovely review!

      • 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.

  6. 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!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Wonderful! We’re so glad you enjoyed it with some modifications, Jackie! Thank you for sharing! xo

  7. 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!

  8. 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.

  9. 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?

  10. 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.

  11. 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?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Titas, we would guess that yours was probably cut into larger cubes. We’d suggest ~1/2 inch cubes. Hope that helps!

  12. 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

  13. 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!

  14. 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

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      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!

        • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

          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 =)

  15. 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.
    rose martine

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      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!

  16. 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.

  17. 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.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      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!

  18. 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!

  19. 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!

  20. 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.

  21. 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!

  22. B says

    Genius! I mean, I am literally dancing around my kitchen!!! The mirage of flavors tickle the tongue..and the spirit. Thank you!!!

  23. 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

  24. 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.

  25. 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??

  26. 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

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Cathy! Store leftovers, covered, in the refrigerator up to 4-5 days, though best when fresh.

  27. 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!

  28. 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?

  29. 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.

  30. 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.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      If it tasted good then I would say its fine! Perhaps it was because of a lesser amount of squash or more parsley?

  31. 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!

  32. 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!

  33. 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!

  34. 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.

  35. 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!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Hmm, I think that should work! You could potentially try subbing something like cooked quinoa. Good luck!

  36. 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.

  37. 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.

  38. 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.

  39. 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.

  40. 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!

  41. 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..

  42. 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.

  43. 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.

  44. 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!

  45. 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!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      I think so! It may add more liquid, so be sure to compensate with less olive oil if needed. Good luck!

  46. 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.

  47. 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!

  48. 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.

  49. 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…

  50. 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!

  51. Patricia Shea says

    Oooh – this sounds simply wonderful – off to pin for later. Can’t wait to make it this week! Thanks!

  52. 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!

  53. 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 :)

  54. 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.

  55. 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…

  56. 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!

  57. 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!

  58. Celeste @TheWholeServing says

    What a wonderful idea, I actually have some frozen butternut in my freezer. Guess what I’m making!

    • 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).”