This roasted butternut squash hummus blends creamy red lentils, tahini, garlic, and sumac, topped with toasted squash seeds for a silky Middle Eastern inspired dip.
The Story Behind This Roasted Butternut Squash Hummus
Hummus has always felt like a familiar language in my kitchen. Coming from the region where hummus first took root, its flavors, tahini, garlic, lemon, and warm spices, are second nature to me. It’s the kind of dish that lives not only in recipes, but in memory.
So when our local library hosted a playful cooking challenge with a “mystery ingredient,” I couldn’t resist joining in. Each participant was handed a bag with a hidden ingredient tucked inside. When I opened mine and discovered a butternut squash, I immediately began thinking in hummus.
The warm sweetness of roasted squash seemed like the perfect canvas for the earthy, nutty flavors I love. Instead of traditional chickpeas, I reached for red lentils, whose color echoes the deep orange of roasted squash and whose creamy texture blends beautifully into a smooth dip.
Flavor Notes For This Original Butternut Hummus
What emerged from that experiment was something both familiar and new: a silky hummus infused with roasted squash, tahini, garlic, and a gentle pinch of chili pepper. A sprinkle of sumac added brightness, while toasted butternut seeds brought a nutty crunch.
For a final touch, I served the hummus nestled back inside the hollowed squash shell, topped with those toasted seeds, turning the humble ingredient that started the challenge into both the bowl and the garnish.
This hummus leans into warm autumn flavors while staying true to its Middle Eastern roots.
- Roasted butternut squash adds natural sweetness and a velvety texture.
- Red lentils create a smooth, earthy base that pairs beautifully with the squash.
- Tahini brings the nutty richness that every hummus needs.
- Garlic and chili pepper add depth and a gentle warmth.
- Sumac brightens the dip with its citrusy tang.
- Toasted squash seeds finish the dish with a satisfying crunch.
The result is creamy, savory, slightly sweet, and just a little smoky from the roasted squash.
What Is Hummus?
Hummus is a Middle Eastern dip or spread, traditionally made into a puree from chickpeas, tahini and other ingredients. I know all about hummus because I am second generation Syrian. In my home, growing up, we always made hummus from scratch.
Fast forward to the 21st century, where plant based foods have become elevated, and greatly expanding the traditional hummus, just makes sense as a desired source of protein from various legumes.
The added fiber and bone building benefits from the sesame seeds in the tahini, vitamin C and digestive aids from the lemons, the medicinal properties from the garlic; makes hummus one of the best homemade recipes to have in the fridge always!
Why Butternut Hummus?
Butternut squash, in my opinion, has the most flavor of all the autumn squash veggies. Squash can often be very mild in flavor, just look at the pumpkin we all rave about.
When I first made pumpkin hummus, I knew it needed way more flavor added, since pumpkin is basically bland in flavor. For this reason, I drizzled chili oil across the top, instead of the traditional olive oil drizzle and serve it with my very own Pumpkin Pita.
Butternut squash, which has lots of flavor, with its beautiful bright orange color, needed to be made into a hummus that would not lessen its color.
For this reason, I chose red lentils instead of chickpeas to make this delicious hummus, with the bright and colorful addition of sumac.
Roasted Butternut Squash Seeds
Many of us love Pepitas, roasted pumpkin seeds, and have become popular this time of year. And so, I roasted the butternut squash seeds in olive oil and salt.
Once the seeds were roasted and cooled, I ground them into a coarse crumble to sprinkle on top of the butternut squash hummus.
The nutty flavor, paired with coarse salt, tastes amazing on top of the garlic, red lentil infused hummus!
The Challenge Of Roasted Butternut Squash Hummus
A challenge you ask? The challenge is definitely not in the making of the hummus, but rather a challenge of a different sort! My local library, AACPL, invited me to accept a Mystery Ingredient Challenge!
I was to stop at the library and pick up a bag, set aside for me, and inside the bag would have a mystery ingredient. Along with the mystery ingredient, a big fat butternut squash, was two books with titles that somehow were woven into the challenge.
I was to make a dish from the mystery ingredient and I knew immediately I would create a recipe for Butternut Squash Hummus!
How fun, for us adults, to partake in games, mysteries and group participation in something that we might learn something from each other. Later, in November, we will all gather for a zoom meeting and share what we made, and learned from the mystery ingredient challenge!
How To Make Roasted Butternut Squash Hummus
- In the making of this hummus, first the squash and the seeds need to be roasted. I oiled and salted the seeds, then laid them on a baking sheet along with the squash.
- Once the seeds began to smell nutty, I removed the seeds and allowed the squash to finish roasting until soft.
- Meanwhile, I prepared the red lentils by simmering them with lots of garlic, a few hot chilies and a large orange rind.
Traditional hummus is made with the acidity of lemons, but I used the acidity of an orange rind instead. The added flavor soften the kick of the chilis and enhanced the squash.
- Finally, once the lentils and squash are cooked and cooled, they are pureed along with tahini and a few other ingredients.
I chose to serve the hummus inside the roasted butternut squash shell, and sprinkle the salt roasted, crushed seeds on top. Spectacular!
It just so happened that I had a homemade loaf of spelt bread on hand to serve with the hummus, but I was also tempted to make my pumpkin pita bread, using butternut squash as well. Next time!
Why You’ll Love This Recipe
There are so many reasons to love this roasted butternut squash hummus, especially since in the autumn, pumpkin gets all the attention, however here are more reasons to roast a few butternut squash for this recipe.
- A creative twist on traditional hummus using creamy red lentils instead of chickpeas
- Naturally sweet and silky from roasted butternut squash
- Balanced Middle Eastern flavors with tahini, garlic, chili pepper, and tangy sumac
- Zero waste cooking by toasting the butternut seeds for garnish
- A beautiful presentation served right in the roasted squash shell
- Perfect for fall gatherings, mezze platters, or healthy snacking
Other Related Recipes To Love
The whimsy of serving this butternut hummus in its shell didn’t first appear in my kitchen when I made the hummus, nearly every autumn I make a Flavor Rich Butternut Squash Soup and serve it in a hollowed out butternut squash shell.
Then there are the red lentils which always appear in my kitchen for the tradition of serving a bean-type soup on New Year’s Day, only for me, since by January I’ve had enough of grey winter, I made a luscious Carrot Ginger Red Lentil Bisque that is as colorful as it is delicious and nutritious!
And last but not least, as it competes in color and nutrition to this butternut hummus, is my recipe for the Best Mediterranean Beet Hummus, made from beetroots I love to grow and loaded with garlic and tons of flavor!
Tools You’ll Need
Simple kitchen tools are all you need to create this smooth and flavorful hummus.
- Baking sheet pan – For roasting the butternut squash until fork tender, and toasting the butternut squash seeds until golden and crunchy.
- Saucepan – Perfect for cooking the red lentils until soft and ready to blend.
- Blender, processor or Immersion blender – Essential for transforming the lentils and roasted squash into a creamy hummus.
- Cutting board and Chopping knife – Needed to prepare the squash and other ingredients.
- Metal spoon – to scoop and stir
- Measuring tools – To keep the balance of flavors just right.
Ingredients for Roasted Butternut Squash Hummus
This creamy hummus comes together with a handful of wholesome ingredients that balance sweet, nutty, and savory flavors.
- Butternut Squash – Roasting butternut squash brings out its natural sweetness and creates a silky texture that blends beautifully into hummus. The golden flesh adds warmth and depth while giving the dip its vibrant color.
- Red Lentils – Instead of traditional chickpeas, this recipe uses red lentils. They cook quickly and blend into an incredibly smooth and creamy base while echoing the warm orange tones of the roasted squash.
- Tahini – Tahini, a paste made from ground sesame seeds, is essential to the rich nutty flavor that defines good hummus. It adds depth and helps create the velvety texture.
- Garlic – A clove or two of garlic provides that unmistakable savory bite that balances the sweetness of the squash.
- Olive Oil – A drizzle of good olive oil adds richness and helps emulsify the hummus into a smooth dip.
- Sumac – Sumac brings a bright citrusy tang that lifts the flavors and keeps the hummus from tasting too heavy.
- Chili Pepper – Just a pinch adds gentle warmth and a subtle contrast to the sweetness of the squash.
- Butternut Squash Seeds – Instead of discarding the seeds, they are toasted until crisp and nutty, creating a delicious garnish that adds texture and celebrates the whole ingredient.
How To Serve Roasted Butternut Squash Hummus
For a stunning presentation, spoon the creamy hummus back into the roasted butternut squash shell. Drizzle with olive oil, sprinkle with toasted squash seeds, and dust lightly with sumac.
Serve with warm pita bread, flatbread, or fresh vegetables like cucumber, carrots, and radishes. The vibrant color and nutty aroma make it a centerpiece-worthy dip for fall gatherings or holiday mezze boards.
Roasted Butternut Squash Hummus
Equipment
- Sheet pan with parchment paper
- Food processor or blender
Ingredients
- 2 cups Butternut squash roasted and pureed
- 1 tbsp Olive oil
- 1 cup Red lentils
- 3 Garlic cloves
- 2 Chili peppers small
- 2 1/2 cups Water
- 1 Orange rind
- 1 1/2 tsp Salt more for seeds
- 1/4 cup Tahini homemade
- 1 tbsp Sumac
- 1/3 cup Butternut squash seeds removed from squash
Instructions
- Preheat the oven to 375Place parchment paper on a sheet pan and brush olive oil across the parchment paper.
- Cut the squash in half (lengthwise), scoop out the seeds. Rinse the seeds to remove stringy squash, pat dry, sprinkle with salt. Lay the squash, face down, on an olive oil brushed baking sheet with the seeds on the side. Roast the seeds until they smell nutty, about 15-minutes, and the squash until tender, about 45-minutes.
- While the squash is roasting, place the lentils, water, garlic, chilies and orange rind in a medium saucepan with a lid. Simmer until the lentils are soft and have absorbed most of the water, about 20-minutes. Cool.
- Cool the seeds and grind them, setting aside to add later. Cool the squash and carefully scoop out the tender flesh, reserving the butternut shell, should you want to serve the hummus in the shell.
- Transfer the cooled squash and cooled lentil mixture (rinds and all), to a processor or blender, and add the sumac, tahini and salt. Puree until creamy. Serve with the prepared seeds on top.
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I believe the table... that place that draws people to gather, is the most powerful symbol of togetherness. All that happens before the table is set, the planning, the gathering, the preparing, are all an intricate part of the dance that create the mood of celebration to share with friends and loved ones.