Vegetables & Sides

Butternut Squash Hummus

Besides consuming tons and tons of pumpkin every during the autumn months, I also love to make many recipes using butternut squash. Butternut squash has such an amazing flavor and texture to it once it has been roasted. Any vegetable roasted is simply incredible and it brings out the natural flavors of the vegetable. For this particular recipe I wanted to incorporate hummus and butternut squash together into a delicious dip. The maple syrup at the end, which I drizzle on top of the hummus is truly the crowning moment. Enjoy this hummus with pita, naan, chips, veggies, whatever you desire - just enjoy it.

Jump to Recipe
Prep
15 min
Cook
25 min
Total
40 min
Serves
6
Watch me make it

Directions

  1. Preheat oven to 400F.
  2. Place butternut squash into a large baking tray and drizzle with olive oil, cinnamon, salt & pepper. Toss together then roast for 25 minutes. Reserve about 1/4 cup of roasted butternut squash for later.
  3. Into a food processor place all of the roasted butternut squash in along with the garlic cloves, lemon juice, Crème Fraîche, tahini, chickpeas, and salt & pepper. Blitz up and then pour in 3-4 tbsp of chickpea liquid. Blitz until you get the consistency you like.
  4. Place the hummus into a large dish and garnish with the reserved butternut squash.
  5. Drizzle a bit of maple syrup on top, then enjoy!

Tips for Success

  • Reserve some of the roasted squash before blending to use as a garnish — it adds nice texture and color on top of the smooth hummus.
  • Add the reserved chickpea liquid gradually while blending so you can control exactly how thick or smooth the hummus turns out.

Storage & Serving

  • Store in an airtight container in the fridge for up to 5 days.
  • This freezes well for up to 2 months — thaw in the fridge and stir well before serving.
Good to Know

Frequently Asked Questions

Can I use sour cream instead of Crème Fraîche?

Yes — sour cream works as a substitute, giving a similar tangy creaminess.

Can I make this ahead of time?

Yes — it keeps in the fridge for up to 5 days, and the flavor develops nicely overnight.

Can I skip the maple syrup drizzle?

Yes, though it adds a nice touch of sweetness that balances the savory tahini and garlic.

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About Taylor

Hi, I'm Taylor — a recipe developer and food stylist based in Southern California. I test every recipe on this site in my own kitchen until it's genuinely worth making again, and I share the process along the way on Instagram, TikTok, and YouTube.

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