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Roasted Butternut Squash Hummus

The bounty of autumn meets the Mediterranean with this cozy twist on a classic hummus.

Deceptively easy to make, this dish is sure to please. So, give it a try and add some additional flavor to your holiday table!


  • 1 Medium Butternut
  • 1 tbsp Sesame Oil
  • Sprinkle Sea Salt
  • Sprinkle Black Pepper
  • 1 15oz (425g) can Chickpeas (drained)
  • 2 tbsp Extra Virgin Olive Oil
  • 2 Tbsp Tahini
  • 1 Clove Garlic (crushed)
  • 1 Tbsp Sesame Seeds (plus more for sprinkling)


  1. Preheat the oven to 375°.
  1. Peel and slice the butternut. Then place slices onto a parchment paper lined baking tray.
  1. Brush with sesame oil and sprinkle with sea salt and black pepper.
  1. Place into the oven and bake for around 30-35 minutes until soft and cooked.
  1. When the butternut is cooked, remove from the oven and allow to cool for a few minutes.
  1. Once cooled, add the butternut to a food processor along with the chickpeas, olive oil, tahini, garlic and sesame seeds and process until smooth.
  1. Add salt and black pepper to taste.
  1. Serve with flat breads, crackers, or raw veggies. Top with pomegranate seeds, goat or feta cheese, nuts or other seeds and fresh herbs.
  1. Enjoy!

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