If you’re looking for an easy and delicious Paleo and Whole30 compliant appetizer this roasted butternut squash hummus recipe is the perfect option. Gluten-free with no legumes, it makes a tasty, low carb, and healthy dip.

Traditional 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.
I’ve previously steamed the squash in this recipe in an effort to save time, but I have found that roasting it in the oven really brings out its sweetness and improves the overall flavor of this hummus.
Even if you’re not on a Whole30 or following a Paleo diet, I still think you’ll find this delightful dip a perfect snack.
Ingredients and Equipment
For this recipe you’ll need:
- Butternut squash: about 3 cups of peeled and cubed butternut squash, or roughly a one pound whole squash. To save time, you can purchase the squash already peeled and pre-cut.
- Tahini: tahini is simply ground sesame seeds. You’ll find it in the international section of the grocery store.
- Roasted red peppers: you’ll need roughly 1/3 cup of drained and chopped roasted red peppers in water
- Garlic: one clove of fresh garlic
- Extra virgin olive oil: avocado oil also works
- Apple cider vinegar
- Lemon juice
- Smoked paprika: I love the smoky flavor that smoked paprika adds, but regular sweet paprika works great too.
- Sea salt or kosher salt
- Garnish: chopped fresh parsley, roasted pepitas, and/or sesame seeds are all good options. If you are using a whole butternut squash, save and roast the squash seeds for the perfect topping.

For equipment you’ll need a food processor or high speed blender and a baking sheet.
How to Make Butternut Squash Hummus
Start by roasting the squash. Spread the cubed squash out on a lined baking sheet and drizzle a little olive oil on top.
Transfer the squash to a preheated 400°F oven and roast, tossing occasionally, until the squash is caramelized and very tender. This should take about 30-35 minutes.

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

Blend everything for a few minutes on constant speed until smooth.

Transfer the hummus to a bowl, cover, and refrigerate it for at least 30 minutes.
Garnish with some fresh parsley, toasted pepitas or squash seeds, paprika, and a drizzle of olive oil. before serving.
Serving Suggestions
This humus makes a great creamy dip for a variety of items like:
- Sliced fresh vegetables: radishes, cucumbers, carrots, and bell peppers are some of my favorites
- Plantain chips
- Grain free crackers or tortilla chips
It also makes a nice spread on your favorite gluten free wrap or bread.

Storage
Store butternut squash hummus in an airtight container in the refrigerator for up to three days.
Give it a stir and allow it to come to room temperature before re-serving.
More Tasty Dip Recipes
Butternut Squash Hummus
Ingredients
- 3 cups butternut squash peeled and cubed
- 1/4 cup extra virgin olive oil plus 1 tablespoon for roasting
- 1/3 cup roasted red peppers drained and roughly chopped
- 2 tablespoons tahini
- 1 tablespoon apple cider vinegar
- 1 tablespoon fresh lemon juice
- 1 clove garlic peeled
- 1 teaspoon sea salt
- 1/2 teaspoon smoked paprika
For Garnish
- toasted pepitas or roasted squash seeds
- fresh parsley chopped
- extra virgin olive oil
Instructions
- Preheat the oven to 400°F (200°C)
- Line a baking sheet with parchment paper or a silicon mat. Scatter the squash out in an even layer and drizzle some olive oil over top of it. Transfer the baking sheet to the oven and roast the squash, tossing occasionally, until it is tender and lightly browned, about 30-35 minutes.
- Remove the baking sheet from the oven and carefully transfer the squash to a food processor or high speed blender. Add in 1/4 cup of olive oil, the roasted red peppers, tahini, apple cider vinegar, lemon juice, garlic, salt, and smoked paprika. Blend on constant speed for 1-2 minutes until creamy and smooth.
- Transfer the hummus to a bowl, cover, and refrigerate it for at least 30 minutes. Stir and garnish with parsley, pepitas, and a drizzle of olive oil before serving.
Nutrition
The ingredient or equipment sections above may contain affiliate links to products that I personally use or recommend!
Shelby
Wednesday 3rd of February 2021
How long would you say this stays good for? Planning to make tomorrow, thanks for the recipe!