Butternut Squash Hummus
Updated Apr 24, 2026, Published Dec 23, 2023
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Roasted butternut squash is the MVP of this creamy and flavorful Paleo-compliant hummus. Serve with your favorite grain-free tortilla chips and sliced veggies for a healthy, crowd-pleasing dip.
Butternut Squash Hummus
Ingredients
- 3 cups (454 g) butternut squash, cubed
- ¼ cup (59 mL) plus 1 tablespoon (15 mL) extra-virgin olive oil
- ⅓ cup roasted red peppers, , chopped
- 2 tablespoons (30 mL) tahini
- 1 tablespoon (15 mL) apple cider vinegar
- 1 tablespoon (15 mL) fresh lemon juice
- 1 clove garlic
- 1 teaspoon (6 g) fine sea salt
- ½ teaspoon (1 g) smoked paprika
For Garnish
- 1 tablespoon (7 g) roasted pepitas
- 1 tablespoon (3.8 g) finely chopped fresh parsley
- 1 teaspoon (5 mL) extra virgin olive oil
Instructions
- Preheat the oven to 400°F.
- Line a baking sheet with parchment paper or a silicone mat. Place the cubed squash on the baking sheet. Drizzle 1 tablespoon (15 mL) of olive oil over the squash and lightly toss.
- Transfer the baking sheet to the oven and roast the squash for 30-35 minutes, tossing occasionally until it is tender and lightly browned.
- Place the roasted squash in a food processor or high-speed blender. Add the roasted red peppers, ¼ cup (59 mL) olive oil, tahini, apple cider vinegar, lemon juice, garlic, salt, and paprika. Blend for about one minute until smooth and creamy. Transfer the hummus to a bowl, cover, and refrigerate for at least 30 minutes.
- Garnish with the pepitas, parsley, and a drizzle of olive oil before serving.
Nutrition
Calories: 155kcalCarbohydrates: 10gProtein: 2gFat: 13gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gSodium: 502mgPotassium: 301mgFiber: 2gSugar: 2gVitamin A: 7623IUVitamin C: 21mgCalcium: 47mgIron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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