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Roasted Butternut Squash Hummus

5 from 7 votes
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  • 1 1/2 cups (1-inch) cubed butternut squash
  • 2 tablespoons olive oil
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 teaspoon freshly ground nutmeg
  • 1 1/2 cups chickpeas, plus 1/2 cup for topping
  • 1/2 cup tahini
  • 1/3 cup olive oil
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 3 tablespoons ice water
  • 2 tablespoons pomegranate molasses
  • 3 tablespoons pomegranate arils
  • 2 tablespoons roasted pepitas
  • 1 bunch of sage leaves


  • Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper. Place the squash cubes on top and drizzle with olive oil, then toss to coat. Cover with the salt, pepper and nutmeg. Roast until fork tender – I roast for 15 minutes, then flip and toss and roast for 15 minutes more. Remove and let cool slightly.
  • Add the 1 1/2 cups chickpeas to the the bowl of your food processor and blend until they are pureed. Add in the squash and blend until smooth. Add in the tahini and blend for another minute or two until combined, scraping down the sides if needed. Stream in the olive oil with the processor running and continue to blend until the hummus is smooth. Add the salt and pepper, blend a bit more, then taste and season additionally if desired. With the processor running, stream in the ice water and blend until smooth.
  • Spoon the hummus into a bowl and drizzle with the pomegranate molasses. Add another drizzle of olive oil. Cover the top with the extra chickpeas and chopped sage. Finish with the pomegranates and pepitas. Serve immediately!

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