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Easy, healthy butternut squash hummus is a decadent alternative to the tired store-bought stuff

Butternut Squash Hummus

This healthy butternut squash hummus is sweet, savory and a bit spicy with the addition of harissa. Though it's easy to throw together, it seems like a decadent upgrade from the store bought stuff.

Course Snack
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 1 bowl


  • 1 lb butternut squash, cubed I often buy the pre-cut packs to save time chopping and avoid the possibility of losing a finger
  • 4-6 garlic cloves, whole and unpeeled
  • 3 tbsp olive oil, plus more for roasting
  • 1 can chickpeas, washed and drained
  • 1/4 cup tahini paste
  • 1-2 lemons, juiced I prefer 2 lemons
  • 1/2-1 tsp harissa Every jar or tube of harissa contains a different spice level. If your harissa seems particularly spicy, start with 1/2 tsp and add more once fully mixed to reach desired spice level. If you can't find harissa, Sriracha or chili garlic paste are both good substitutions
  • 1/4 cup water
  • 1 tsp salt
  • 1/4 tsp fresh ground pepper
  • For garnish: pomegranate seeds, cilantro or topping of choice


  1. Place the oven rack in the middle of the oven, and heat to 400 degrees F. On a baking sheet, toss butternut squash and garlic in olive oil, and sprinkle with salt and pepper. Roast for about 20 minutes, or until the squash begins to soften. Remove from oven and let cool for a few minutes.

  2. Add all other ingredients to a food processor or a high speed blender. Once cooled, add squash and peeled roasted garlic to the mixture, as well. Blend until you reach the desired consistency (I like it thick and rustic like a bean dip). You may have to stop from time to time to free up the blade, or add more water if you would like a thinner dip. Once desired consistency is reached, taste and adjust. Top with garnishes, or just start scooping straight from the blender.

Recipe Notes

I serve with endives for a total guilt-free snack, but this dip would also work well with other crudite and, of course, pita.