Butternut Squash Hummus

Butternut Squash Hummus

Try this Butternut Squash Hummus recipe for a seasonal twist on a classic dip. Traditional hummus is typically made with chickpeas, tahini, and olive oil. In addition to these key ingredients, I added mashed butternut squash and turmeric to give this hummus a vibrant orange color. 

Butternut squash is rich in vitamin A, potassium, and fiber (1). The health nut in me loves sneaking veggies into just about any meal and snack. For this recipe, you can roast a whole butternut squash to yield mashed butternut squash, or purchase a canned variety as a time saver – either will work! 

Ways to use Butternut Squash Hummus 

  • Pair with your favorite chopped veggies 
  • Add to a charcuterie board 
  • Spread on a tortilla, sprinkle with goat cheese, and make a roll-up 
  • Use as a sandwich spread or toast topper (thinking hummus + avocado toast)

 Butternut Squash Hummus

The Recipe


  • 1 can chickpeas, rinsed and drained 
  • ½ cup mashed butternut squash 
  • Juice of 1 lemon 
  • ¼ cup extra-virgin olive oil 
  • 3 tablespoons water 
  • 2 tablespoons tahini 
  • 1 clove garlic 
  • ½ teaspoon sea salt 
  • ½ teaspoon paprika 
  • 1 teaspoon cinnamon 
  • 1 teaspoon turmeric blend* 

*I used a Turmeric Twist Sweet Blend seasoning by Frontier Co-Op. This blend includes turmeric, black pepper, ginger, and clove. If you do not have this exact blend, you could sub for turmeric. 


  1. In a high-speed blender, combine the chickpeas, butternut squash, lemon juice, olive oil, water, tahini, garlic, salt, paprika, cinnamon, and turmeric. 
  2. Blend on high until smooth consistency forms. If needed, add more water to thin. Scrape down the sides of the blender with a rubber spatula as needed. 
  3. Serve with your favorite veggies, tortilla chips, or pita. Store leftovers in an airtight container in the fridge for up to 1 week. 


You can use canned butternut squash as a time saver. Or to roast whole butternut squash:

Cut 1 butternut squash in half lengthwise. Scoop out the seeds and strings. Place halves cut side down, on a baking sheet lined with parchment paper. Bake for 45 minutes at 375 degrees Fahrenheit. Let cool upon removing from the oven, then scoop out the flesh, discarding the skin. Mash butternut squash with the back of a fork until it reaches the desired consistency. Save extra squash in an airtight container in the fridge for up to one week.

What’s your favorite hummus combo? If you make this recipe, tag us @everglownutrition so we can like and share your story! 


Leave a Comment

Your email address will not be published. Required fields are marked *