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Butternut Squash Hummus Recipe

Vegan Butternut Squash Hummus

Print Recipe
How to Make Hummus in a Blender
Prep Time 5 mins
Cook Time 25 mins
Total Time 30 mins
Servings 16 servings
Calories 89


Butternut Squash Hummus

  • 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

For Serving

  • 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


Serving: 2Tbsp | Calories: 89kcal | Carbohydrates: 7g | Protein: 3g | Fat: 6g | Fiber: 3g