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Butternut Squash Hummus in Plate with Pomegranate Seeds and chips on charger.

Roasted Butternut Squash and Carrot Hummus

An alternative to traditional hummus, Butternut Squash and Carrot Hummus is a healthy, clean dip or spread for veggies, wraps or in a bowl.
Course Appetizer
Cuisine Mediterranean
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 8


  • 1 pound butternut squash diced
  • 10 baby carrots
  • 3 TBSP olive oil divided
  • ¼ cup tahini
  • 1 lemon juiced
  • 1 clove garlic peel
  • ¾ cup canned chickpeas drained
  • 2 tsp honey
  • 1 tsp cumin
  • 1-2 TBSP water
  • 1 tsp kosher salt
  • ½ tsp pepper


  • Preheat oven to 400°.
  • Place squash and carrots on a sheet pan and drizzle with 1 TBSP of the olive oil. 
  • Place in preheated oven and roast for 25 minutes until veggies are nice and golden.
  • Once the timer goes off, remove the veggies from the oven and let cool for about 10 minutes.
  • Meanwhile, add tahini, lemon juice and garlic to the food processor and pulse until a nice paste forms.
  • Add the chickpeas, squash and carrots to the processor in that order and pulse each until incorporated for about a minute. 
  • Add the water as needed to get to the desired consistency.
  • Add the honey, cumin and S/P. Correct for taste preference.


  • Serve with toasted pita triangles, blue corn tortilla chips or veggies.
  • Garnish with pomegranate seeds, toasted shelled pumpkin or sunflower seed seeds or pine nuts.