Butternut Squash Hummus

My most classic and cherished original recipe: Butternut Squash Hummus.

Creamy, legume-free for special diets that restrict consumption, and full of garlicky goodness.

Butternut Squash Hummus

Prep Time15 mins
Cook Time30 mins


  • Food Processor


  • 1/2 butternut squash 2 cups peeled and cubed
  • 3 garlic cloves
  • 7 tbsp extra virgin olive oil
  • 4 tbsp tahini
  • 4 tbsp fresh lemon juice
  • 1 tsp salt
  • 1 tsp cumin
  • some paprika olive oil, and parsley for garnish


  • Preheat oven to 375F.
  • In a small mixing bowl, combine garlic cloves and butternut squash cubes with a tsp of olive oil and a bit of salt.
  • Once the oil is spread evenly, place on a baking sheet and roast uncovered for 30 minutes or until butternut squash had golden brown edges.
  • In the meantime, in a food processor, combine olive oil, tahini, lemon juice, salt and cumin and mix for 10 seconds.It should taste a bit too salty at this point.
  • Once slightly cooled, add butternut squash mixture to the food processor and blend for 1-3 minutes until creamy.
  • Move to your storage or serving bowl and garnish with olive oil, paprika, and parsley.
  • Enjoy warm or cooled!


Paleo Hummus

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