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+ servings


Tania Pilcher | Fit Foodie Nutter
This creamy butternut squash hummus with delicately sweet & nutty flavour notes takes minutes to whip up. It makes a healthy plant-based dip and goes perfectly with vegetable sticks, rice cakes or crackers. Vegan & gluten free.
0 from 0 votes
Prep Time 5 mins
Cook Time 20 mins
Course Snacks
Cuisine British
Servings 2 cups


  • Food processor


  • 1 cup butternut squash, diced
  • 400g tin of chickpeas (reserve the water)
  • 3 tbsp olive oil
  • Salt & pepper to taste
  • A bunch of fresh coriander (or parsley)
  • ¼ tsp garlic powder
  • ¼ tsp mild curry powder
  • ¼ tsp turmeric powder
  • ¼ tsp ground coriander
  • ¼ tsp smoked paprika
  • ¼ tsp chilli powder (optional)
  • 3 tsbp water from the chickpea tin


  • Preheat the oven to 180C.
  • Cut the butternut squash in half and deseed the flesh. Slice in big chunks, peel and dice. Transfer the diced squash into a roasting dish, sprinkle with salt and pepper, drizzle with 1tbsp of olive oil & roast in the oven at 180C for around 20 minutes. Once cooked, let it cool down for a few minutes.
  • Combine the roasted squash in a blender with fresh coriander, spices, remaining 2tbsp olive oil and 3 tablespoons of water from the chickpea tin. Process for a few minutes until you reach a smooth creamy consistency. You might want to add a little more chickpea tin water if you prefer your hummus slightly on the wet side. 
  • Transfer into a jar and keep in the fridge for 3-5 days.
Keyword hummus, healthy dip, healthy snacks, vegan, gluten free
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