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Butternut Squash Hummus (Bean-Free) Recipe

We might not be willing to admit it’s fall, but we’re more than happy to welcome butternut squash into our routines. This amazingly versatile squash can take on a wide range of roles, from savory to sweet. Today we have a quick recipe for you, a butternut squash hummus that’s easy to put together. It’s also unique among hummuses (hummi?) in that it requires no garbanzo beans.

Butternut Squash Hummus

A quick and tasty hummus made from butternut squash - no beans required.

Course Appetizer, Breakfast or Snack, Condiment
Cuisine American
Keyword butternut squash, hummus, tahini
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 4


  • 1 medium butternut squash
  • 1/4 cup extra virgin olive oil, plus more for brushing
  • 2 tbsp tahini
  • 2 cloves garlic, peeled
  • 1 lemon, juiced (about 1/4 cup juice)
  • 1/2 tsp salt
  • paprika for garnish
  • fresh herbs for garnish


  1. Preheat the oven to 350 degrees. Split the butternut squash lengthwise, brush the cut ends with a small amount of olive oil, and place them face down in a baking pan. Roast for one hour, or until squash is cooked through and tender.

  2. Remove squash from oven, scoop out the seeds, and discard the seeds. Scoop the remaining orange flesh out from the skin (reserve one half of the squash skin for serving) and place the flesh in a food processor (yield should be about 1 1/2 cups). Add olive oil, tahini, lemon juice, garlic, and salt and process until smooth.

  3. Scoop hummus into the reserved squash skin half. Garnish with a drizzle of olive oil, paprika, and fresh herbs. Serve with vegetables, crackers, and sliced apples.

This hummus fits the bill for so many different situations. Snacks, lunch, light dinner, appetizer, party tray – even breakfast if you like your veggies for breakfast.

Serving Ideas

Three serving ideas:

One, serve the hummus in the hollowed-out squash skin. It’ll make for a pretty platter, and it’ll save you a dish.

Two, serve it with crudites including apple slices. Apples? Yes – The sweetness of apples pairs perfectly with the faint sweetness of the squash.

Three, decorate your platter with plenty of fresh herbs and as many colors as you can find. It may be almost fall, but we’re not ready to give up the colors of summer just yet.

P.S. If you’re into hummus, and you want to go crazy with a whole bunch of different variations, check out our “love letter” to hummus here.

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Butternut squash hummus: A no-bean recipe - and it's served in a scooped-out butternut squash.

Butternut squash hummus: A no-bean recipe – and it’s served in a scooped-out butternut squash.

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