It feels more and more like autumn every day. And that means one thing: it’s finally pumpkin season again! I love cooking with pumpkin this time of year. There are so many delicious ways to enjoy it. So today, I’m sharing another one of my favorite pumpkin recipes with you: Creamy Roasted Butternut Squash Hummus. This hummus is vegan, gluten-free, and packed with flavor. Many people like to make pumpkin hummus with Hokkaido pumpkin. But I personally prefer butternut squash. I love its delicate, buttery flavor.
To make the hummus extra flavorful, I roast the butternut squash and garlic in the oven. Roasting brings out their natural sweetness and adds a lovely depth of flavor. For the hummus, I also use nutty tahini and creamy chickpeas. A pinch of cinnamon gives it a warm, slightly Middle Eastern touch. And of course, I couldn’t stop there! I top the hummus with crispy garlic slices and a generous drizzle of good olive oil.
The result is a wonderfully creamy, savory, and flavorful hummus. It’s perfect with falafel, spread on fresh bread, or served as a dip with roasted vegetables. And honestly, sometimes I just eat it with warm, freshly baked flatbread, nan-e barbari – persian flatbread, lavash, or a crusty No Knead Baguette. It’s the kind of autumn recipe I never get tired of.
THE CREAMIEST HUMMUS – TIPS FOR EXTRA-SMOOTH HUMMUS
Want to make the creamiest hummus at home? I’ve got a few simple tips that make all the difference.
- Use dried chickpeas – For the best texture, I recommend using dried chickpeas. Soak them overnight, then cook them for 1½ to 2 hours until they are very soft and tender.
- Peel the chickpeas – I know this takes a little extra time, but trust me, it’s worth it! Peeling the chickpeas makes your hummus incredibly smooth and creamy.
- Add the ingredients in the right order – There’s also a little trick when it comes to blending. I always start with the liquid ingredients.
First, I blend the tahini, lemon juice, spices, and a few ice cubes until smooth and creamy. Then I add the pumpkin purée and cooked chickpeas and blend everything until silky smooth.
For an extra-smooth texture, you can also push the finished hummus through a fine-mesh sieve. It takes a little more time, but the result is wonderfully creamy.
MORE HUMMUS RECIPES TO TRY
We absolutely love hummus, so you’ll find quite a few versions here on the blog. If you’re looking for the classic recipe, try my Classic Chickpea and Tahini Hummus.
Feeling adventurous? Try my Roasted Tomato Hummus, spicy Harissa Hummus, or fresh and herby Wild Garlic Hummus. The best thing about hummus? You can make it your own. Try different vegetables, spices, and fresh herbs to create a new flavour every time.
ROAST BUTTERNUT SQUASH FOR THE PERFECT PURÉE
Have you ever made your own butternut squash purée? It’s so easy! You only need one ingredient: butternut squash. Butternut squash has a thin but fairly tough skin. So instead of peeling it first, I like to roast the squash in the oven. This makes the skin much easier to remove and gives the squash a delicious roasted flavour at the same time. Two birds with one stone!
HOW TO MAKE BUTTERNUT SQUASH PURÉE
Preheat your oven to 400°F (200°C).
Cut the butternut squash into slices and arrange them on a baking sheet lined with parchment paper.
Butternut squash has relatively few seeds, so you don’t need to remove them beforehand. Once you reach the seeded part, simply scoop out the seeds with a spoon.
Roast the squash for 20–30 minutes, depending on how thick your slices are. The squash should be tender and easy to pierce with a fork.
Let the roasted squash cool for a few minutes. Then simply peel off the skin and discard it.
Add the roasted squash to a bowl and blend with an immersion blender until smooth and creamy.
For this pumpkin hummus, measure out 500 g (about 1.1 lb) of butternut squash purée.
If you have any purée left over, don’t let it go to waste! Simply freeze it in a container and save it for another recipe.
I love using leftover squash purée for baking or, even better, for my Kaka Kadu – Persian Pumpkin Pancakes. They make the perfect cosy autumn breakfast! 🍂🎃
HOW TO COOK DRIED CHICKPEAS
I always prefer home-cooked chickpeas over canned ones. They have a firmer texture and a deeper, more delicious flavour. Cooking dried chickpeas can also help you reduce packaging waste. I like buying mine from a zero-waste shop, where I can buy exactly the amount I need without unnecessary packaging.
For this recipe, I used 250 g (about 9 oz) of dried chickpeas. I soaked them overnight in twice their volume of cold water.
After soaking, they roughly equal 500 g (about 1.1 lb) of cooked chickpeas. So if you want to save time, you can simply use cooked chickpeas from a jar or can instead.
The next day, drain and discard the soaking water. Add the chickpeas to a large pot and cover them with fresh water. Bring them to a boil, then cook them gently for 1½–2 hours, or until they are completely tender.
For extra-creamy hummus, cook the chickpeas until they are really soft. They should almost fall apart when you press them between your fingers.
HOW TO PEEL CHICKPEAS
You don’t have to peel chickpeas. But if you do, you’ll get the smoothest, creamiest hummus. For me, peeling the chickpeas is absolutely worth the extra few minutes. And I have a little trick that makes it much easier. Place the cooked chickpeas in a large bowl of water. Take a small handful of chickpeas between your palms and gently rub them back and forth. The skins will loosen and slip right off. It’s that easy!
You may find a few stubborn chickpeas that refuse to give up their skins. For those, gently score the skin with your fingernail. Then place the chickpea between your thumb and index finger and gently push it through the skin.
Once you’ve peeled all the chickpeas, leave them in the water for a moment. You’ll notice that the skins float to the surface, while the chickpeas sink to the bottom. Simply scoop out the skins with your hand and drain the chickpeas. Give them a quick rinse under cold running water. Look at those beautiful chickpeas! Smooth, shiny, and ready to turn into the creamiest hummus.
TAHINI OR TAHIN?
No hummus is complete without tahini, also known as tahin. It’s one of the key ingredients that gives hummus its rich, nutty flavour and creamy texture. Some recipes add olive oil directly to the hummus, or use a mixture of tahini and olive oil. But in traditional hummus, olive oil is not blended into the hummus. It’s drizzled on top instead.
Adding olive oil to the hummus can make it feel heavier, denser, and quite oily. That’s not what we’re looking for here! Instead, I add a few ice cubes, one at a time, while blending. This helps create hummus that is wonderfully smooth, light, and fluffy.
WHAT IS TAHINI?
So, what exactly is tahini? It’s a smooth paste made from sesame seeds. You’ll find it in many Middle Eastern dishes, and it’s also delicious in sauces, dips, dressings, breads, and baked goods. You can buy ready-made tahini at most Middle Eastern or Turkish grocery stores, but the quality can vary quite a bit.
Tahini can be made from hulled or unhulled sesame seeds, and it can range from thick and creamy to quite runny. Some taste wonderfully nutty and mild, while others can be noticeably bitter. Good tahini should have a rich, nutty flavour with a mild sesame taste. I usually prefer a good-quality tahini because it makes such a difference in hummus.
You’ll often find tahini made from unhulled sesame seeds at organic food shops. Unhulled sesame contains more fibre and naturally occurring nutrients, but it also has a stronger and slightly more bitter flavour. Luckily, the bitterness works beautifully with fresh lemon juice, which balances the flavour and gives the hummus a lovely brightness.
And if you have the time, homemade tahini is even better! You can find my homemade tahini recipe here. For store-bought tahini, I recommend choosing a good-quality brand with a smooth, nutty flavour. It really makes a difference in your hummus.
INGREDIENTS
250 g (9 oz) dried chickpeas*
FOR THE BUTTERNUT SQUASH PURÉE
1 butternut squash
2 garlic cloves (keep these separate, do not blend them with the squash)
FOR THE BUTTERNUT SQUASH HUMMUS
125 g (4½ oz) tahini*
Juice of 1 lemon
1 tsp ground cinnamon* (optional)
1 tsp salt
Black pepper, to taste
3 ice cubes
500 g (1.1 lb) homemade butternut squash purée
FOR THE TOPPING
30 ml (2 tbsp) olive oil*
5 garlic cloves
STEP-BY-STEP INSTRUCTIONS
PREPARE THE CHICKPEAS
Soak the chickpeas overnight, or ideally for 24 hours, in twice their volume of cold water.
The next day, drain the soaking water and rinse the chickpeas well under cold running water.
Transfer them to a large pot and cover with fresh water. Bring to a boil, then cook for 1½–2 hours, or until the chickpeas are very soft and tender.
Drain the chickpeas and remove the skins. I know this takes a little extra time, but trust me, it’s worth it for the creamiest hummus!
MAKE THE BUTTERNUT SQUASH PURÉE
Preheat the oven to 400°F (200°C).
Cut the butternut squash into slices and arrange them on a baking sheet lined with parchment paper.
Butternut squash has only a few seeds, so you can simply scoop them out with a spoon once you reach the seeded part.
Place the unpeeled garlic cloves on the baking sheet alongside the squash. Roast for about 20 minutes, or until the squash is tender.
Remove the garlic and set it aside for later. Let the squash cool slightly.
Peel off the squash skin and discard it. Then blend the squash with an immersion blender until smooth and creamy.
Measure out 500 g (1.1 lb) of squash purée for the hummus. If you have any purée left over, simply freeze it in an airtight container and save it for another recipe.
MAKE THE BUTTERNUT SQUASH HUMMUS
Add the tahini, lemon juice, cinnamon, salt, and pepper to a food processor or high-speed blender.
Blend until smooth and creamy. While blending, add the ice cubes one at a time. This helps make the hummus extra light and fluffy.
Now add the butternut squash purée, cooked and peeled chickpeas, and the roasted garlic. Blend until smooth and creamy.
For an extra-silky texture, pass through a sieve right after blending.
MAKE THE CRISPY GARLIC TOPPING
Peel the garlic cloves and slice them thinly.
Heat a little olive oil in a small pan. Add the garlic slices and cook over medium heat until golden and crispy. Keep a close eye on them — garlic can burn quickly!
Spoon the butternut squash hummus into a serving bowl.
Use the back of a spoon to create a swirl in the hummus. Drizzle olive oil into the little grooves.
Finally, spoon the crispy garlic slices over the hummus, along with the fragrant garlic-infused olive oil from the pan.
And there you have it: creamy, savoury, and full of warm autumn flavours!
I love serving this hummus with falafel, spreading it on fresh bread, or serving it as a dip with roasted vegetables.
It’s also delicious simply served with warm, freshly baked flatbread, Nan-e Taftoon, lavash, or a crusty no knead baguette.
Befarmayid!
Susan
The items marked with * are affiliate links, referral links. If you buy through this link, I get a small commission. The price stays the same for you and you can easily support my efforts. A big thank you ♥
Creamy Roasted Butternut Squash Hummus
This hummus is vegan, gluten-free, and packed with flavor.
Ingredients
INGREDIENTS
- 250g 9 oz dried chickpeas
FOR THE BUTTERNUT SQUASH PURÉE
- 1 butternut squash
- 2 garlic cloves keep separate, do not blend them with the squash
FOR THE BUTTERNUT SQUASH HUMMUS
- 125g 4½ oz tahini
- 1 lemon Juice of
- 1 tsp ground cinnamon optional
- 1 tsp salt
- Black pepper to taste
- 3 ice cubes
- 500g 1.1 lb butternut squash purée
FOR THE TOPPING
- 30ml 2 tbsp olive oil
- 5 cloves garlic
Instructions
STEP-BY-STEP INSTRUCTIONS
PREPARE THE CHICKPEAS
-
Soak the chickpeas overnight, or ideally for 24 hours, in twice their volume of cold water.
-
The next day, drain the soaking water and rinse the chickpeas well under cold running water.
-
Transfer them to a large pot and cover with fresh water.
-
Bring to a boil, then cook for 1½–2 hours, or until the chickpeas are very soft and tender.
-
Drain the chickpeas and remove the skins. I know this takes a little extra time, but trust me, it’s worth it for the creamiest hummus!
MAKE THE BUTTERNUT SQUASH PURÉE
-
Preheat the oven to 400°F (200°C).
-
Cut the butternut squash into slices and arrange them on a baking sheet lined with parchment paper.
-
Butternut squash has only a few seeds, so you can simply scoop them out with a spoon once you reach the seeded part.
-
Place the unpeeled garlic cloves on the baking sheet alongside the squash.
-
Roast for about 20 minutes, or until the squash is tender.
-
Remove the garlic and set it aside for later.
-
Let the squash cool slightly.
-
Peel off the squash skin and discard it.
-
Then blend the squash with an immersion blender until smooth and creamy.
-
Measure out 500 g (1.1 lb) of squash purée for the hummus. If you have any purée left over, simply freeze it in an airtight container and save it for another recipe.
MAKE THE BUTTERNUT SQUASH HUMMUS
-
Add the tahini, lemon juice, cinnamon, salt, and pepper to a food processor or high-speed blender.
-
Blend until smooth and creamy. While blending, add the ice cubes one at a time. This helps make the hummus extra light and fluffy.
-
Now add the butternut squash purée, cooked and peeled chickpeas, and the roasted garlic. Blend until completely smooth and creamy.
-
For an extra-silky texture, pass through a sieve right after blending.
MAKE THE CRISPY GARLIC TOPPING
-
Peel the garlic cloves and slice them thinly.
-
Heat a little olive oil in a small pan.
-
Add the garlic slices and cook over medium heat until golden and crispy. Keep a close eye on them, garlic can burn quickly!
-
Spoon the butternut squash hummus into a serving bowl.
-
Use the back of a spoon to create a swirl in the hummus.
-
Drizzle olive oil into the little grooves.
-
Finally, spoon the crispy garlic slices over the hummus, along with the fragrant garlic-infused olive oil from the pan.
Recipe Notes
I love serving this hummus with falafel, spreading it on fresh bread, or serving it as a dip with roasted vegetables. It’s also delicious simply served with warm, freshly baked flatbread, Nan-e Taftoon, lavash, or a crusty baguette.
Save for later on Pinterest!
Have you cooked this or maybe another delicious recipe of mine? Feel free to leave me a comment below. If you tag your picture on Instagram with @labsalliebe and use the hashtag#labsalliebe, I won’t miss a post and will be happy to leave you a comment as well. Can’t wait to see your creations.
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