Butternut Squash Hummus

Butternut Squash Hummus

Hummus, the centuries-old combination of chickpeas and tahini, is pretty much a standard today when it comes to a quick appetizer. But, alas, chick peas are technically a legume.  They contain dreaded phytic acid (a supposed anti-nutrient that blocks the body’s absorption of key nutrients), which makes them a no-no for Paleo. What’s a caveman to do?

The answer: Butternut Squash Hummus. I was buying this by the the gallons from a local market, but they suddenly stopped selling it. I was forced to develop my own recipe, and I think it came out pretty tasty. It’s a bit lighter than traditional hummus. The subtle sweetness of the squash plays well with the bitterness of tahini.

Butternut Squash Hummus makes the perfect dip for veggies and Paleo-friendly chips, and a great spread on wraps. It’s a simple process so you can whip some up at a moment’s notice.

I’d love to tell you that I plucked a ripe squash from my garden for this recipe…but instead I opted for the pre-cut squash from the supermarket. I thoroughly enjoy the simplicity of this recipe, and it’s a great added timesaver.

Simply steam the squash for about 15 minutes, until it is fork tender.

Transfer the squash to a blender or food processor. Add some tahini, apple cider vinegar, lemon juice, a garlic clove, and sea salt.

Blend until smooth. Transfer the hummus to a bowl and refrigerate for at least 30 minutes.

Butternut Squash Hummus makes the perfect Paleo and Whole30 friendly dip!

Garnish with some fresh parsley, toasted pepitas or squash seeds, paprika, and a drizzle of olive oil. Enjoy!

Butternut Squash Hummus

Butternut Squash Hummus

Cook Time 20 minutes


  • 2 cups butternut squash cubed
  • 2 tablespoons tahini
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon lemon juice
  • 1/4 cup olive oil
  • 1 garlic clove
  • 1 teaspoon sea salt

For Garnish

  • toasted pepitas or squash seeds
  • fresh parsley
  • paprika
  • olive oil


  1. Pour a few inches of water into a pot lined with a steamer basket and bring it to a boil. Add the squash, cover, and steam for 12-15 minutes until fork tender.
  2. Transfer the squash to a food processor or blender and add the remaining ingredients. Blend until smooth.
  3. Refrigerate for at least 30 minutes before serving. Garnish with parsley, pepitas, paprika, and a drizzle of olive oil before serving.