Roasted Butternut Squash Hummus

Roasted Butternut Squash Hummus Recipe

By Loving It Vegan

🔪Prep Time: 15 minutes

👩‍🍳Cook Time: 30 minutes


For the Roasted Butternut Squash:

2 cups Butternut Squash (300g) Peeled and Chopped

1 Tbsp Olive Oil

1 tsp Smoked Paprika

1/2 tsp Cayenne Pepper

1/4 tsp Sea Salt

1/4 tsp Ground Black Pepper

For the Hummus:

2 Tbsp Lemon Juice Freshly Squeezed

2 Cloves Garlic Crushed

15 ounce Can Chickpeas Drained

1/3 cup Tahini (80g)

4 Tbsp Cold Water

1/2 tsp Sea Salt

1/2 tsp Cumin

2 Tbsp Olive Oil

For Serving (Optional):

Olive Oil Drizzled

Fresh Parsley Chopped

Black Sesame Seeds

Smoked Paprika


1Preheat the oven to 400°F (200°C).

2Add the chopped butternut squash to a mixing bowl along with the olive oil, smoked paprika, cayenne pepper, sea salt and ground black pepper and toss everything together until the butternut is well coated.

3Transfer to a parchment lined baking tray and bake at 400°F for 30 minutes.

4While the butternut is roasting, squeeze the fresh lemon juice and add it to a bowl along with the crushed cloves of garlic and let the fresh garlic soak in the lemon juice.

5When the butternut is cooked, let it cool a little and then add it to the food processor along with the lemon juice and garlic, chickpeas, tahini and 2 Tbsp of the cold water.

6Process until chunky.

7Add in the sea salt, cumin, olive oil and remaining 2 Tbsp of cold water and process until smooth.

8Serve it topped with a drizzle of olive oil, a sprinkle of black sesame seeds and smoked paprika and some fresh chopped parsley.

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