Butternut Squash Hummus

40 Minutes

super easy

8 to 10

It’s hard to imagine life before hummus. For me, that’s the 18 years before I went to college, which to this day is more than half of my life! But ever since then, hummus has been a regular staple in my diet and I’ll bet it’s been pretty present in yours, too. I especially like making it seasonal and making it at home, which if you’ve never done before is laughably easy! This butternut squash hummus is a great fall dish that’s creamy, easy, super healthy and goes with just about everything; trust me, I’ve tried! The pomegranate seeds give it a pop of color and a deliciously satisfying crunch. Never made anything like this before? Try it out this holiday season and I have a sneaky feeling it will become a regular at your home, too!

Why You’ll Love It 

Nutritious and Healthy

On its own, butternut squash is a creamy and delicious whole food ingredient that’s packed with important vitamins and minerals like Vitamin A, vitamin C, vitamin B6, magnesium, and potassium. Throw a can of chickpeas into the mix, and you’ve got a delicious seasonal hummus that’s a great source of plant-based protein and healthy fiber. Spice it up with paprika and cumin, which give things a bit more of a dynamic flavor profile, while also offering (believe it or not) even more health benefits! Paprika, for example, offers a healthy dose of vitamin A, while also helping with inflammation; and cumin is an antioxidant that can promote healthy digestion.

Versatilile and Customizable

Together, the combination of chickpeas, lemon juice, and roasted butternut squash creates a smooth and rich dip that goes great with and on just about everything. You can customize this according to your unique taste bud profile, as well as the ingredients you have on hand. I often make this dish with cannellini beans instead of chickpeas, which are even better for you health wise if you can believe it! Sprinkle with your favorite spices and garnish with fresh herbs and more chopped vegetables for a gorgeous and decadent dish!

Quick, Easy and Convenient

By making your own butternut squash hummus, you can enjoy all of these incredible health benefits in one tasty side dish. Enjoy it all week long as a delicious dip, savory spread or grain bowl topper. All you need is a food processor and a few simple, wholesome ingredients.

Recipe Cost Breakdown

     4 cups cubed butternut squash: $1.8

     4 cloves garlic: $0.24

     1 4-oz can chickpeas: $0.48

     3 tbsp fresh lemon juice: $0.48

     ½ tsp cumin: $10.5

     ½ tsp coriander: $0.43

     ¼ cup extra virgin olive oil: $0.99

To Serve 

     ¼ cup pomegranate seeds: $3.98

     2 tbsp chopped chives: $2.73

     Drizzle of extra virgin olive oil: $0.24

       Total Cost: $21.87

What You’ll Need

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Adjust Servings
4 cups cubed butternut squash
4 cloves garlic
1 4-oz can chickpeas, rinsed and drained
3 tbsp fresh lemon juice
½ tsp cumin
½ tsp coriander
½ tsp salt
¼ cup extra virgin olive oil
¼ cup filtered water
To Serve
¼ cup pomegranate seeds
2 tbsp chopped chives
Drizzle of extra virgin olive oil

Nutritional Information

97 Calories
7g Total Fat
239mg Sodium
8g Total Carbs
1g Fiber
3g Sugar
1g Protein



Preheat the oven to 375 degrees fahrenheit. Transfer squash to a baking tray and season with extra virgin olive oil, salt and pepper.
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Wrap garlic in aluminum foil, drizzle with olive oil; bake squash and garlic for about 30 minutes.
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Transfer squash and garlic to a large food processor. Add chickpeas (drained and rinsed), lemon juice, cumin, coriander, salt, extra virgin olive oil and filtered water.
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Serve in a medium size bowl and top with pomegranate seeds, fresh chives and a drizzle more of olive oil. Enjoy with fresh vegetables, warm bread or crackers, as a puree with fresh fish and meat or on toast, wraps and sandwiches.
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To store; transfer to an airtight container for up to 5 days.
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