Hummus is traditionally made with chickpeas, garlic, lemon juice, tahini, olive oil and salt. In this hummus recipe, you are also going to add roasted butternut squash to jazz things up.

Roasted squash will take your hummus to a whole new realm of deliciousness. You will find that the squash complements the traditional ingredients, whilst adding a gentle sweetness to your dip.

Personally I prefer hummus with a starchy vegetable like squash or beetroot in it. Seems to lighten things up… and becomes even more nutritious.

This is also an oil-free butternut squash hummus. It’s super creamy without the need for oil.

What squash should I use for making hummus?

I am using butternut squash for this hummus recipe, but you can replace it with any winter squash that you have.

Winter squash tends to be creamy when roasted, because of the abundance of starches in it. This means it makes it an excellent puree for soups, sauces and you guessed it, hummus. 

Different kinds of winter squashes

Why do I need to roast the squash?

Roasting squash does something quite magical. It caramelises.

The Caramelisation of squash is a process that happens when baked, whereby the natural sugars are intensified with a caramel-like flavour. This brings in a gentle earthy sweetness that complements the other flavours in the butternut squash hummus.

You can read how to roast squash here: How to roast squash

It’s easy and well worth roasting before you use in most recipes!

Roasting your squash for the hummus is ideal if you can. However, if you don’t have the means to roast then simply cook, boil, or steam it. 

Can I make hummus without chickpeas?

In this butternut squash hummus recipe, I am using traditional hummus ingredients, including chickpeas.

However, if you prefer, you can completely leave out the chickpeas because the squash can act as a chickpea replacement. I mean squash and chickpeas are very different, but it works! If you don’t have chickpeas or don’t like them, then this is an option for you.

You will still make a super creamy squash hummus.

Please note, if I leave out the chickpeas then I would usually add extra squash, tahini and I wouldn’t add any water. 

What equipment do I need to blend the butternut squash hummus?

I used a bullet blender to make my hummus.

You can use any jug blender, bullet blender, hand blender, immersion blender or food processor to make this. 


Roast butternut squash hummus recipe by Anastasia, Kind Earth

Creamy roast butternut squash hummus

Yield: 8 portions
Prep Time: 5 minutes
Cook Time: 40 minutes
Total Time: 40 minutes

A delicious creamy roast butternut squash hummus recipe. Healthy, vegan and it's even oil-free if that's important to you.


  • 1 can of chickpeas (approx 240g when drained)
  • 1 small garlic clove
  • 3 tablespoons tahini
  • 3 tablespoons lemon juice
  • ½ teaspoon sea salt
  • 200g roasted squash (use more if desired, see instructions) - this is about 300g BEFORE roasting
  • 3 tablespoons water


Roasting your squash ahead of time

  1. Roast your squash ahead of time. I use butternut, but you can use any winter squash for this recipe.
  2. Please note, the squash is an approximate weight after roasting. You can vary this amount hugely! For example, you can use larger quantities (double or even triple) of squash for this recipe. Simply adjust your levels of sea salt, garlic, tahini and lemon juice to your preferred taste in order to re-balance the flavours.
  3. If you are putting your oven on the night before then you might like to roast some squash at the same time to be resourceful. (I recommend looking at other roasted squash recipes, I have included links below, and making other things such as a squash soup, or butternut pasta sauce at the same time).
  4. To roast, you can slice your squash in half, take out the seeds and simply scoop out the squash when it has baked. You can also peel and dice it for faster baking. Simply pop onto an oven tray and roast at a high temperature (i.e. 400F or 200C) until done. See this page for a detailed guide on how to roast squash.
  5. Your squash is ready when you can easily pierce it with a fork. Cooking will take between 30 minutes and an hour depending on the size you have cut your squash. It works fastest if you peel and cut it into cubes about 1.5cm cubed.
  6. Ideally, you should let your squash cool down before making the hummus if you can. If not, just use it hot and then chill the hummus for a while before use.

Making the hummus

  1. Blend all the ingredients together in a blender or with a hand blender (called an immersion blender in the USA) until creamy smooth.
  2. Chill before serving.

Did you make this recipe?

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Roast butternut squash hummus by Anastasia, Kind Earth - Vegan

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