Vegan Butternut Squash Hummus Recipe
Butternut Squash Hummus Dip – How to Make Hummus in a Blender
For a festive take on classic hummus, give this vegan butternut squash hummus a try! Creamy, flavorful, and subtly sweet—the perfect holiday hummus recipe to serve at a party or gathering.
Made with chickpeas and roasted butternut squash, it’s nutritious, protein-rich, and irresistibly dippable. Like a luscious butternut squash dip meets the savory goodness of hummus!
Not only is it oh-so-satisfying, but it’s also oh-so-easy to prepare. I’ll show you how to make hummus in a blender with a seasonal twist! Simply add all of your ingredients to a blender, then serve with crackers, pita bread, raw veggies, or any of your favorite dippers.
Butternut Squash Hummus Ingredients
If you’ve made homemade hummus before, this vegan butternut squash recipe is just as simple to prepare. I’ve just taken the classic hummus ingredients and thrown some roasted butternut squash into the mix!
If you already have a homemade hummus recipe that you like, feel free to use that as your base recipe. Here’s what I used to make this easy 5 ingredient hummus:
Roasted Butternut Squash
Naturally, a butternut squash hummus recipe needs a hearty helping of this sweet winter squash! I prefer to use pre-cut butternut squash cubes for convenience, but you can also watch my how to prepare butternut squash video if you need guidance working with a whole squash.
Simply add your peeled and cubed butternut squash to a baking sheet and toss with oil, salt, and pepper. Feel free to add any additional seasonings you like! Then, roast the squash cubes at 425°F (220°C) for about 25 minutes, until fork tender.
You’re welcome to cook your squash however you like—boiled, steamed in the microwave, etc. Personally, I just think roasted butternut squash is the tastiest, and I love its sweet, caramelized flavor!
Also, feel free to use this butternut squash hummus recipe as a base recipe to make other seasonal holiday hummus flavors. Instead of butternut squash, you could use a different sweet, creamy, starchy veggie. Roasted sweet potato, pumpkin, acorn squash, or even carrots would all be tasty substitutions!
Canned or Cooked Chickpeas
As with any classic hummus recipe, the other main ingredient for this butternut squash is chickpeas. Creamy, savory, and packed with plant-based protein!
Again, I stick with the convenient route by using canned chickpeas, which I drain and rinse so I can control the sodium content. But, here’s a pro tip: drain your chickpeas over a bowl or measuring cup and reserve some of that chickpea liquid. Then, you can use that liquid in your homemade hummus for a flavor boost!
Of course, you can also cook dry chickpeas at home and they’ll work just as well in any hummus recipe.
If you’re not familiar with tahini, it’s basically just a sesame seed paste—sesame seeds blended into a buttery form. Tahini has an earthy, savory flavor and it’s a must-have traditional hummus ingredient. Many hummus enthusiasts argue that a dip can’t truly be called a hummus unless there’s tahini in it!
Personally, I think if you’re really not a fan of the tahini flavor, just leave it out. Call this a butternut squash dip recipe instead of a butternut squash hummus if that feels more right. Make the kind of tasty dip that YOU actually want to eat! I’ve even made a No Tahini Hummus Recipe and a Kid Friendly Hummus for those who don’t enjoy tahini, and I think they’re just as delicious.
Water or Chickpea Liquid
Between the creamy butternut squash and hearty chickpeas, it’ll be tough to make hummus in the blender without a bit of liquid. You just need a few tablespoons of water, or reserve some of the liquid from your canned chickpeas and use that for added flavor!
I can’t imagine hummus without plenty of garlic! Its savory flavor is the center of so many Mediterranean dishes, and it gives this butternut squash hummus a crave-able savory-sweet flavor balance. And, by making hummus in the blender, you don’t even have to bother with mincing your garlic—just toss in the cloves whole!
This is the crucial acidic element in just about any hummus recipe. Lemon juice helps to brighten up the savory flavors in this dip and balance some of the bitterness. I love lemon juice, but you can omit it if you’re not a fan. Or, use juice from a sweeter citrus fruit like an orange to add some acidity and more festive holiday flair!
Seasonings & Toppings
Keeping things simple, I seasoned this holiday hummus recipe with just salt and pepper. It doesn’t need to be complicated to be delicious! But again, don’t feel limited here—add in any additional seasonings, flavorings or herbs that you like.
How to Make Hummus in a Blender
Making hummus in a blender is really just as easy as making a smoothie. Simply add all your butternut squash hummus ingredients to the blender and blend until smooth! You may need to pause to add a bit more liquid or scrape down the sides of your blender as needed.
Generally, most blenders are powerful enough to make a homemade hummus like this—some just may take a bit longer than others. This vegan hummus recipe yields about 2 cups, so it should be manageable to blend in just one batch. When I made this holiday hummus recipe, I used the smaller single-serving cup from my NutriBullet Blender Combo and everything fit perfectly!
After blending, I like to serve this butternut squash hummus with a drizzle of extra virgin olive oil on top, as well as some pomegranate arils and fresh rosemary. The bright bursts of sweetness and aromatic herbs truly take this butternut squash dip to a new level of delicious. And, I just love how that beautiful pop of color looks on top!
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Vegan Butternut Squash Hummus
Butternut Squash Hummus
- 1½ cups butternut squash, cubed & cooked
- 1 can chickpeas, drained & rinsed
- ¼ cup tahini
- 3 Tbsp water, reserved from chickpea can works great!
- 2 cloves garlic
- 1 lemon, juice
- salt & pepper, to taste
- pomegranate arils
- fresh rosemary
- drizzle of olive oil
- mini toasts, crackers, carrot chips, mini pita, radish slices, cucumber slices, anything you like!
- Cook cubed butternut squash as desired. (I prefer to toss them with oil, salt, and pepper and roast at 425°F (220°C) for about 25 minutes.)
- Add all ingredients into a blender and blend until smooth.
- Top with rosemary, pomegranate arils, and a drizzle of olive oil, and serve with your favorite dippers!
- Yields 2 cups butternut squash hummus