Butternut Squash Hummus

Butternut Squash Hummus Recipe

By Batch Cooking Club

🔪Prep Time: 15 minutes

👩‍🍳Cook Time: 20 minutes


2 ½ cups cubed butternut squash

12 cloves garlic

2 15-oz can chickpeas, drained

½ cup tahini

juice of a lemon

2 Tbsp fresh thyme

2 Tbsp fresh rosemary

½ tsp smoked paprika

1 tsp sea salt

½ tsp freshly ground pepper


1Preheat the oven to 400°F.

2On a baking sheet lined with parchment paper or a silpat mat, spread out the squash. Sprinkle with a pinch each of salt and pepper. Wrap the garlic cloves in a piece of foil and place on the pan. Roast for 20 minutes until golden brown.

3Transfer the squash and garlic into a high speed blender or food processor, along with the chickpeas and remaining ingredients. Blend until smooth.

4Spoiler Alert: Butternut Squash Hummus will stay fresh in an air-tight container in the refrigerator for 7 to 10 days.

5Batch it up! Butternut Squash Hummus is a tasty spread on sandwiches and wraps. It also makes a great dip with vegetables and crackers.

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