Butternut Squash Hummus

Dressed up for a party? Attending parties? Do you eat all the candy at parties?

Butternut squash hummus is here! It’s almost like falling on a crispy pita. Who would not want that?

The dip can be made in just 30 Minutes using ten ingredients.

The flavor comes from a combination of roasted and fresh garlic, lemon juice, and parsley. It also contains smoky cumin and paprika. This hummus * is full of autumnal flavors and goes perfectly with whole grain pitas chips and roasted carrots. ).

This dip is perfect for healthy snacks throughout the week. This dip is also great to take along for parties or when entertaining. If you are like me and eat it for breakfast, then it is especially good with roasted broccolini and Breakfast potatoes. It’s not weird.



  • Butternut squash cubes, 1 cup
  • Four cloves of garlic (skin still on)
  • Four cloves of garlic (peeled and minced).
  • Lemon juice 2 Tbsp
  • Can chickpeas (15 oz) (lightly rinsed and drained).
  • 1/3 cup tahini
  • Olive oil: 3-4 Tbsp (plus extra for roasting the garlic).
  • 1/4 teaspoon each of sea salt and pepper (to your taste)
  • Fresh parsley, chopped to 1/2 cup
  • 1/4 tsp of ground cinnamon
  • Half a teaspoon of ground cumin
  • 1/4 tsp smoked paprika (optional: )

FOR SERVING optional

  • Whole wheat pita chips
  • Roasted carrots


  • Preheat the oven to 400 degrees F. (204 C). Place a rack at the center of the oven.
  • Add the butternut squash cubes and the UNPEELED cloves of garlic to a baking pan and drizzle a little oil. Sprinkle with salt and pepper. Toss together.
  • Bake for 20 minutes or until the squash is tender to the touch and the garlic is golden. Let cool for 5 minutes.
  • Peel the roasted garlic. Add it to the food process or blend it along with squash and freshly minced garlic. Also, add tahini and olive oil.
  • Blend until smooth and creamy, adding olive oil if needed or water if too thick.
  • Adjust seasonings. Serve immediately with pita chip and your choice of vegetables (see note for roasted carrots). You can also refrigerate the dip until it is fully chilled, about 3-4 hours, for a creamier, thicker dip.
  • Covered, store leftovers in the fridge for up to 4 days. However, it is best when they are fresh.

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