Butternut Squash Hummus

Hummus! Yes – Hummus! You might wonder, why even making my own hummus if I get all kinds of hummus in a store? Well, that’s easy:
First: I have not seen a butternut squash roasted hummus
Second: Do you really want to put all these nasty oils (vegetable oil, canola oil…) into your body? I don’t. Plus it really takes only a few minutes of your time to whip it up.
Who does not like hummus? Anyone? I don’t think so. The creamier the better – the original recipe is awesome, but it’s also nice to switch it up once in a while. Roasted butternut squash along with the roasted garlic gives it a nice sweet, ‘squashy’ and mild ‘garlic-y’ flavor.
Aaaaand just think about all the things you can use it for: wraps, salads, sandwiches, bowls, even pasta dishes! It is seriously never a bad idea to have homemade hummus in your fridge!

Butternut Squash Hummus

Prep time: 10Cook time: 25Total time: 35 

Serves: 10


  • 1 Butternut squash
  • 2 tbsp. olive oil
  • 1 tsp. paprika powder
  • 1 pinch of cinnamon
  • 1/4 tsp. cumin powder
  • 1 bulb of garlic (unpeeled)


  • 1 can of chickpeas, drained
  • 4 tbsp. coconut milk
  • 4 tbsp. olive oil
  • 2 tsp. tahini paste
  • juice of 1 lime
  • 1/4 tsp. cumin powder
  • pepper
  • salt
  • olive oil
  • black sesame seeds
  • chili flakes


  1. ROASTED BUTTERNUT SQUASH: Preheat oven to 200C (400F) and line a baking sheet with parchment paper.
  2. Peel butternut squash and dice into bite-sized pieces. Place onto prepared baking tray.
  3. Sprinkle with oil and season with paprika powder, cinnamon and cumin powder.
  4. Cut garlic bulb down the middle and place on baking sheet cut side facing the sheet.
  5. Bake on middle rack for 25 min or until nicely browned but not burnt!
  6. Separate roasted garlic cloves from the peel and set aside.
  7. ROASTED BUTTERNUT SQUASH HUMMUS: Add roasted butternut squash and garlic into a food processor along with coconut milk, olive oil, tahini, lime juice and cumin powder. Process until creamy. Season with salt and pepper and combine well.
  8. ALSO: Transfer hummus into a bowl, sprinkle with olive oil, black sesame seeds and chili flakes.


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