Roasted Butternut Squash Hummus

This Roasted Butternut Squash Hummus is a cozy fall-inspired dip infused with rosemary & caramelized garlic! The perfect vegan & gluten-free appetizer. 

If you’re like me, a fresh batch of homemade hummus is comparable to a fluffy bite of heaven! Nothing else (and I mean nothing) comes close to the creamy, whipped texture. Plus, homemade hummus tastes 10x better than anything you can buy at the store. This Roasted Butternut Squash Hummus recipe is an ode to the traditional chickpea + tahini + olive oil combination, but with some added fall flare 😉

INGREDIENTS + INSPIRATION

This cozy fall take on classic chickpea hummus has all the delicious flavors of the traditional but with an even creamier texture and extra subtle sweetness thanks to the addition of butternut squash! Oven-roasted garlic takes things to the next level with its deep caramelized flavor and rosemary adds the ultimate fall touch with its iconic autumn flavor.

HOW TO MAKE ROASTED BUTTERNUT SQUASH HUMMUS

The best part about homemade hummus? It tastes gourmet, but takes almost no time to make! For this recipe, you’ll need less than an hour and just 7 pantry-friendly ingredients.

1.  Drizzle garlic head with olive oil and wrap tightly in foil.
2. Add the butternut squash cubes to a baking sheet with the foil-wrapped garlic, rosemary, olive oil, and salt & pepper, then roast until squash is tender. Unwrap garlic.
3. Squeeze the garlic cloves out of the head and add to a food processor with the beans, squash, lemon juice, and sea salt. Pulse until coarse.
4. Add the tahini, process, then slowly pour in ice-cold water. Continue to blend until smooth and creamy.
5. Transfer to a serving bowl, top with a pinch of rosemary and a drizzle of olive oil (optional).

This Roasted Butternut Squash Hummus is the tastiest (and easiest!) party appetizer for any get-together. Enjoy it as a dip with veggies or pita chips, or slather it on freshly toasted slices of baguette or ciabatta. And since it’s make-ahead and freezer-friendly, this hummus is great to have ready to go for meal prep or last-minute hangouts with friends! Once enjoyed, you can keep any leftovers in the fridge for up to 7 days.

COOKING TIPS + FAQ:

• Do I have to cube the butternut squash? Can’t I just roast it whole? trust me, it’s definitely worth the extra effort to pre-cube your squash before placing it in the oven to bake. It will help the squash caramelize, giving you an even tastier hummus!
• Can I make this oil-free? yes! Although it will slightly change the taste, you can opt to steam the butternut squash rather than roast it and use raw garlic instead.
• Bean variations: if you’d like to try something other than chickpeas, this recipe would also be delicious with canned white beans such as navy, great northern, or cannellini!
• Make it ahead: this recipe is perfect for prepping ahead of time—both the butternut squash and the garlic can be roasted up to 3 days in advance.

If you’re looking for more yummy dips & spreads, you’ll also love these Best Ever Homemade Vegan Spinach Dip, this Healthy Buffalo “Chicken” Dip, and this Cheesy Vegan Crab Dip!

Finally, if you make this recipe and decide to share it on Facebook or Instagram, don’t forget to tag me @FromMyBowl + #FromMyBowl! I love seeing your delicious recreations 🙂

Roasted Butternut Squash Hummus

Print Recipe

★★★★★

5 from 1 reviews

This Roasted Butternut Squash Hummus is a cozy fall-inspired dip infused with rosemary & caramelized garlic! The perfect vegan & gluten-free appetizer. 

• Author: Caitlin Shoemaker

Ingredients

Scale 1x2x3x

• Olive Oil, for drizzling
• 1 cup (160 g) peeled and cubed butternut squash (about ½ small squash) 
• 1 head of garlic
• 1/2 tablespoon rosemary, fine mince 
• 1/2 teaspoon salt, plus more to taste 
• Black pepper, to taste
• 2 cups (235 g) chickpeas, drained and rinsed(about 1 can)
• Juice of 1 lemon (1-2 tablespoons)
• 1/3 cup (80 g) tahini 
• 1/2–3/4 cup (120-180 mL) ice cold* water

Instructions

1. Prep: Pre-heat the oven to 400F and set a small baking tray aside. Cut the top 1/2” off of the head of garlic to expose most of the cloves. Place the garlic head in the center of a sheet of aluminum foil, drizzle with olive oil, then seal well. 
2. Roast: Add the butternut squash to the baking tray and toss with rosemary, a pinch of salt, pepper, and a drizzle of olive oil. Add the foil-wrapped garlic to the baking sheet and bake on the top rack of the oven for 30-35 minutes, or until the squash is tender and golden on the edges. Unwrap the garlic head and let cool slightly.
3. Blend: add the chickpeas, roasted squash, lemon juice, and 1/2 teaspoon salt to the food processor. “Squeeze” the base of the garlic head to pop out the roasted garlic cloves into the food processor as well. Pulse well, until a slightly coarse texture forms. 
4. Make it Creamy: Add the tahini to the food processor, then re-seal and process. Slowly pour 1/4 cup of ice cold water into the mixture as the food processor runs; the chilly water reacts with the tahini to create a fluffy texture. Process for 5 minutes (yes – 5 minutes) to get a smooth and creamy texture. If the mixture looks too thick while processing, add in more water in 1 tablespoon increments. Season with additional salt and pepper to taste, if desired.
5. Serve: transfer the hummus to a bowl and serve as desired. I like to drizzle the top of mine with more olive oil and some rosemary. Leftovers will keep in the fridge for up to 7 days, and will slightly thicken overnight.

Notes

• Make-Ahead: the butternut squash and garlic can be roasted up to 3 days ahead of time! 
• Substitutions: you can use canned white beans instead of chickpeas for a slightly creamier dip. 
• Oil-Free: for a slightly different flavor, steam the butternut squash for 10-15 minutes (or until fork-tender) and use 1-3 cloves of raw garlic instead