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Butternut Squash Hummus

Butternut Squash Hummus

Tired of plain store-bought hummus.? Why not add some pureed roasted butternut squash to store bought or try this easy hummus recipe at home to ramp up taste and freshness! Being a lover of butternut squash, I used some leftover roasted butternut squash for this recipe. It adds a slightly sweeter taste to my regular hummus, but the cumin tempers that sweetness to make a very yummy hummus for fall. Try it!

Butternut Squash Hummus

· ¼ cup stirred tahini

· ¼ cup fresh lemon juice

· 2 tbsp olive oil

· 1 minced garlic clove

· ½ tsp salt

· ½ tsp ground cumin

· 2 cups cooked chickpeas

· ½ cup pureed cooked butternut squash

Place the tahini and lemon juice in the bowl of the food processor for one minute. Scrape down sides and then add the olive oil, minced garlic (use a garlic press), salt and cumin and pulse for 30 seconds. Scrape down sides and add one cup of the chickpeas and pulse until smooth; add next cup and pulse to smooth. Add the butternut squash and pulse until smooth. Add water a tablespoon at a time if hummus is too thick. Serve with veggie dippers like cucumber or radish rounds, pepper strips, snap peas, carrots or broccoli. Great in a wrap with grilled veggies or sprouts. Try pureed carrots, beets, or green peas instead of butternut squash.

Recipe developed in the Nutrition Kitchen


Little Mill House

Fairfield, CT 06824

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Nutrition Kitchen
Donna Brown