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+ servings
Butternut squash hummus in bowl with pomegranate and pepitas on top

Butternut Squash Hummus with Spiced Pepitas

Butternut Squash Hummus is ultra creamy with sweet and smoky flavors.  It's topped with utterly addictive spiced pepitas for a dip that everyone will remember!

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For the hummus:

  • 3 tablespoons extra virgin olive oil divided
  • 1 cup cubed butternut squash cut into 1" cubes*
  • 15 ounces chickpeas rinsed and drained
  • 2 tablespoons tahini
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon pure maple syrup
  • 2 cloves garlic
  • 1/2 teaspoon smoked paprika
  • 1/8 - 1/4 teaspoon cayenne pepper
  • 1/4 teaspoon kosher salt
  • 1-2 tablespoons of water optional
  • 1/4 cup pomegranate arils chopped fresh parsley or cilantro, for garnish (optional)

For the pepitas:

  • 1 cup raw pepitas
  • 1 tablespoon extra virgin olive oil
  • 1 tablespoon maple syrup
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon cayenne pepper
  • 1/4 teaspoon salt


Roast the butternut squash:

  • Preheat the oven to 375 degrees.  Adjust the oven racks to the upper and lower thirds of the oven.
  • Place the butternut squash on a rimmed baking sheet.  Toss with the olive oil and a pinch of salt and pepper and roast in the lower third of the oven in an even layer for 25-35 minutes until tender.  Remove from heat and set aside to cool slightly.

Roast the pepitas:

  • While the butternut squash roasts, place the pepitas on a parchment lined baking sheet.  Toss with the olive oil, maple syrup, spices, and salt and roast in the upper third of the oven for 8-10 minutes or until golden and crispy.  Remove from heat and cool.

Prepare the hummus:

  • Place the cooled butternut squash, chickpeas, tahini, lemon juice, maple syrup, garlic, smoked paprika, cayenne, pepper, and salt in the bowl of a food processor and pulse until coarsely chopped.
  • With the processor running, add the olive oil through the feed tube and process until smooth.  Add 1-2 tablespoons of water to thin out the hummus if desired.
  • Serve topped with the pepitas, and garnish with pomegranate and chopped cilantro or parsley if desired.  Enjoy!


  • The pepitas contain a high amount of fat and calories (about 170 calories and 15 grams of fat per 1/4 cup), but the fat is made up of the good fats (monounsaturated and polyunsaturated).  They also contain 9 grams of protein per serving and are rich in iron (14%).
  • You'll more than likely have some pepitas leftover which is a good thing because they're great for snacking!  Store in an airtight container at room temperature for up to 2 weeks.
  • *You may use canned butternut squash puree to save time but the flavor is much better with fresh roasted butternut squash!


Serving: 1g, Calories: 327kcal, Carbohydrates: 31g, Protein: 11g, Fat: 19g, Saturated Fat: 3g, Sodium: 204mg, Potassium: 436mg, Fiber: 7g, Sugar: 9g, Vitamin A: 2832IU, Vitamin C: 9mg, Calcium: 67mg, Iron: 4mg

Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.

Did you try this recipe?Be sure to tag @flavorthemoments with the hashtag #flavorthemoments on Instagram so I can see what you made!