Raise your hand if you’ve ever had hummus for dinner.
Sometimes a bowl of hummus with warm pita, pita chips or crisp veggies becomes an entire meal. Add a simple Greek salad, some feta, and a drizzle of olive oil and you’re good to go. It’s an easy, satisfying dinner—bonus points for a family-sized container.
Let’s be honest: it’s easy to find yourself elbow-deep in hummus because it’s that delicious. It’s also relatively nutritious compared with many snack options, so you can feel a little better about diving in—wine and chips notwithstanding.
What you’re looking at tastes like creamy frosting—minus the sugar. It’s velvety, rich and perfectly smooth, the kind of hummus you could spread on everything.
This version has a lot of fall flavor: roasted spiced butternut squash, a tang of pomegranate molasses, fragrant sage, jewel-like pomegranate arils, toasted pepitas and a touch of nutmeg. It’s comfort food with seasonal character.
It’s not a squash-only dip; it retains the classic hummus backbone so you still get that chickpea-tahini balance with a gentle squash presence. It’s smooth and buttery with a hint of autumn spices—subtle and balanced rather than overpowering.
One of the best parts is the contrast between the creamy hummus and crunchy toppings. Scatter extra chickpeas, chopped sage, pomegranate arils and pepitas over the top for texture and visual appeal. This is the kind of dish made for sharing—especially on the weekend.
Grab chips, torn pita or fresh vegetables and dig in while the flavors are bright. It’s an easy way to elevate hummus into something special without much extra work.
Roasted Butternut Squash Hummus
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Ingredients
- 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
Instructions
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Preheat the oven to 400°F. Line a baking sheet with parchment paper. Toss the butternut squash cubes with 2 tablespoons olive oil, salt, pepper and nutmeg. Roast until fork-tender, about 30 minutes total, flipping once halfway through. Let cool slightly.
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In a food processor, puree 1 1/2 cups chickpeas until smooth. Add the roasted squash and process until combined. Add the tahini and blend for another minute, scraping down the sides as needed. With the processor running, stream in 1/3 cup olive oil until smooth. Season with salt and pepper, then add the ice water while processing to achieve a silky texture.
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Transfer the hummus to a serving bowl. Drizzle with pomegranate molasses and a bit more olive oil. Top with the reserved chickpeas, chopped sage, pomegranate arils and roasted pepitas. Serve immediately.
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I’ll just take a big spoon.