Butternut Squash Hummus

Name: Butternut Squash Hummus
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 15 ounces canned chickpeas, (drained and rinsed); 1 1/2 cups cubed butternut squash; 2 tablespoons tahini; 1 lemon; 1/2 teaspoon curry powder; 1/2 teaspoon ground cumin; 1/4 teaspoon coriander; 1/4 teaspoon smoked paprika; Kosher salt and fresh ground black pepper to taste; 3 tablespoons olive oil; 4-6 tablespoons of water (more or less as needed); 1/4 cup roasted unsalted almonds; 1/4 cup roasted unsalted pepitas; 1 tablespoon toasted sesame seeds; 1/2 teaspoon ground cumin; 1/2 teaspoon coriander; Kosher salt and fresh ground black pepper to taste

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By Danae

on Nov 25, 2019, Updated Jan 07, 2025

4.34 from 3 votes

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Butternut Squash Hummus is creamy, full of warm earthy spices and a hint of sweetness from the squash. Top with with an easy to make dukkah for a fabulous fall appetizer or snack!

This recipe and photos have been updated since the original post on 1/4/2013.

If you’ve never added roasted butternut squash to hummus, fall is the perfect time to try it out. I can’t say enough good things about this Butternut Squash Hummus. It’s creamy, has a hint of sweetness from the squash and is flavored with warms earthy spices like curry, cumin, coriander and smoked paprika.

What Do I Need to Make the Hummus?

Chickpeas (1 can)
Butternut squash
Tahini
Garlic
Lemon
Olive oil
curry, cumin, coriander, smoked paprika

You might be wondering what’s on top of the butternut squash hummus and it’s dukkah. It’s a game changer and adds a nice bit of texture to contrast with the creaminess of the hummus. If you’re making your own pita chips, which I highly recommend, sprinkle it on top of them while they bake for extra flavor.

What is Dukkah?

I’m guessing a lot of you might not know what dukkah is. It’s an Egyptian condiment which I’m sure an ethnic store would carry. It’s so easy to make that you’ll probably spend far less time making your own than scouring the city for a pre-made version. Dukkah is a blend of spices, nuts and herbs. It’s typically used as a dip with bread or vegetables.

For my version of dukkah, I used toasted almonds, pepitas and sesame seeds. I then flavored it with cumin, coriander, salt and pepper. The spices are the same as what’s used in the hummus so they pair together perfectly. The nuts, seeds and spices all go into a food processor and are pulsed together until it resembles a coarse sand texture.

This dukkah recipe will leave you with plenty of leftovers. I used it on top of salads and sprinkled it on chicken before baking it in the oven.

Making the butternut squash hummus is easy and the flavor is superior to anything you’ll buy at the grocery store. Start by roasting the butternut squash. You want it to be nice and tender so it blends well. Once the squash is roasted, add it to a food processor with the chickpeas, garlic, tahini, and spices.

Run the food processor for a about 20 seconds then scrape down the side. It will probably be chunky still at this point. Turn the food processor back on and drizzle in the olive oil. Once that’s combined start adding in water a tablespoon at a time until you get the creamy consistency that you desire. I ended up needing about 5-6 tablespoons.

Be sure to taste the hummus as your adding the water. You may find that you want a little more tahini, more olive oil, salt or spices. Everyone’s tastes are different and you may like more of one ingredient added in then what I like. The great thing about homemade hummus is that it’s easy to adjust to your liking.

Top the butternut squash hummus with a generous sprinkling of the dukkah and a drizzle of olive oil. To serve the hummus I recommend homemade baked pita chips (skip the garlic and basil in this recipe and replace with the dukkah) and/or fresh vegetables. It’s a wonderful appetizer for Thanksgiving or any parties you’re throwing this holiday season.