Butternut Squash Hummus

Recipe adapted from Minimalist Baker.

This is a creative interpretation of hummus with rich flavor and a vibrant color. 

Prep Time

5 minutes

Cook Time

45 minutes


2 Pints


1 squash, butternut (sliced in half, seeds set aside)
6 cloves garlic (divided)
2 tablespoons olive oil (plus more as needed)
  salt (to taste)
  pepper (to taste)
1 can beans, garbanzo (1 can, rinsed and drained)
1⁄2 cup tahini
3 tablespoons sesame seeds, toasted
1 teaspoon cumin
1⁄2 teaspoon paprika, smoked
2 tablespoons lemon juice
  olive oil


Preheat oven to 400F. Slice a butternut squash in half, and remove seeds and pulp. Compost the pulp but reserve the seeds for roasting later. Drizzle the squash halves with 1 Tbsp olive oil and salt & pepper. Place cut-side down on a baking sheet lined with parchment paper or a silpat mat. Take 4 cloves of garlic, drizzle with olive oil and add to baking sheet with the skin on. Roast the squash and garlic for 40-50 minutes, or until the squash flesh is easily pierced with a fork.

When the squash is done cooking, let cool before scooping flesh out from skin. Remove the skin of the garlic and add to a food processor with the butternut squash flesh, garbanzo beans, remaining raw garlic (2 cloves, skin removed), tahini, sesame seeds, cumin, paprika, and lemon juice. Add olive oil as needed to get desired consistency.

Drizzle the squash seeds with olive oil, salt, pepper, and excess cumin and paprika. Toast in oven at 400F for 5-10 minutes, until fragrant. Garnish hummus with seeds and enjoy with crackers and veggie sticks.