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Butternut Squash Hummus

Try this unique hummus that replaces chickpeas with roasted butternut squash, or whatever fall squash you like!

Winter Squash Hummus.jpg


  • 120 ml (½ cup) extra virgin olive oil, or water
  • 35 g (¼ cup) sesame seeds, toasted
  • 2 cloves garlic, peeled
  • 1 lemon, peeled
  • 525 g (1 ) roasted butternut squash, or other squash, peeled, cut into large chunks, about 1 large


  1. With a peeler or paring knife, remove the peel and white pith from the lemon, leaving just the flesh.
  2. Place all ingredients into the Vitamix container in the order listed and secure the lid.
  3. Start the blender on its lowest speed, then quickly increase to its highest speed. Blend for 60 seconds, using the tamper to press ingredients toward the blades.

Chef's Notes

  • Dipping a veggie in a veggie? What an excellent and flavorful way to reap the nutritional benefits of plants!
  • This slightly-sweet recipe pairs perfectly with raw vegetables, and showcases a hummus without chickpeas. The Vitamix pulverizes the lemon and sesame seeds to form a delicious base without having to buy tahini or squeeze lemons.

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