Roasted Butternut Squash Hummus Recipe

Name: Roasted Butternut Squash Hummus
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1- 1/2 cup Diced (Peeled) Butternut Squash; 1 pinch Salt, For Roasting The Butternut Squash; Olive Oil As Needed, For Roasting; 4 Tablespoons Tahini; 4 cloves Garlic, Peeled; 1 can Chickpeas, 15 Oz Size. Reserve 1/4 Cup Of The Liquid And Drain The Rest; 1 whole Lemon, Juiced; 1/2 teaspoons Allspice; Additional Salt, To Taste; 2 sprigs Cilantro, Roughly Chopped, For Garnish; Pine Nuts, As Needed For Garnish; Additional Olive Oil As Needed For Drizzling; 6 whole Fresh Pita Breads; 1 whole Lemon, Juiced; Olive Oil As Needed For Drizzling; Salt To Taste; Dried Oregano, to taste

Servings: persons

1- 1/2 cup Diced (Peeled) Butternut Squash
1 pinch Salt, For Roasting The Butternut Squash
Olive Oil As Needed, For Roasting
4 Tablespoons Tahini
4 cloves Garlic, Peeled
1 can Chickpeas, 15 Oz Size. Reserve 1/4 Cup Of The Liquid And Drain The Rest
1 whole Lemon, Juiced
1/2 teaspoons Allspice
Additional Salt, To Taste
2 sprigs Cilantro, Roughly Chopped, For Garnish
Pine Nuts, As Needed For Garnish
Additional Olive Oil As Needed For Drizzling
6 whole Fresh Pita Breads
1 whole Lemon, Juiced
Olive Oil As Needed For Drizzling
Salt To Taste
Dried Oregano, to taste

1
1.
2
Preheat the oven to 350 F. Put the diced butternut squash into a baking dish and give it a good sprinkling of salt.
3
Liberally drizzle it with olive oil and toss everything to make sure the squash is well coated.
4
Let it roast in the oven until it is nice and tender, about 40 minutes.
5
I actually just diced and roasted the whole squash, measured out what I needed for the hummus and packed up the rest for leftovers.
6
Its amazing on its own as a side dish!
7
2.
8
In the bowl of your food processor, combine the roasted butternut squash, tahini, garlic cloves and chickpeas.
9
Let it run and get well pureed for a couple of minutes.
10
Then add in the reserved liquid from the chickpeas, lemon juice, allspice and salt to taste.
11
Let the processor run again for another couple of minutes until everything is well combined and pureed.
12
3.
13
Now its time to quickly prepare the pita chips.
14
Preheat the oven to 400 F. Take each pita and cut it into 8 wedges.
15
Get all of the wedges onto a baking sheet lined with foil or parchment paper.
16
Drizzle the lemon juice and olive oil all over the wedges and give a good sprinkling of salt and oregano.
17
Toss everything to thoroughly coat the pita wedges.
18
Let them bake in the oven until they are nice and crisp but not charred, about 8-10 minutes.
19
4.
20
You are ready to serve!
21
Take the roasted butternut squash hummus and put it into a pretty bowl.
22
Drizzle it with additional olive oil and sprinkle the top with the chopped cilantro and toasted pine nuts.
23
Put the pita chips into a basket or bowl to go along with the hummus and you have yourself a perfect snack or appetizer!

542

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1- 1/2 cup Diced (Peeled) Butternut Squash, 1 pinch Salt, For Roasting The Butternut Squash, Olive Oil As Needed, For Roasting, 4 Tablespoons Tahini, and more.

Yes, Roasted Butternut Squash Hummus falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Roasted Butternut Squash Hummus

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions