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Vegan Roasted Butternut Squash Hummus

Christmas is almost here, so cue the effortless concepts that you can whip up in minutes!! When it comes to holidays or even dining out for that matter, I love apps! A taste of this here, a taste of that there, it’s just more of an experience for me with that approach. 
That being said, I love the holidays as there are tons of apps to sample and try leaving your tastebuds always on their toes!! When thinking of effortless, I was instantly drawn to hummus. While traditional hummus has lost it’s flair over the years, it made way for countless modern hummus blends that help you to relive your love for hummus!!
When it comes to hummus I’ve done a Green Goddess, Cucumber with Tofu Feta, a Curried Sweet Potato, an Edamame, and even a dessert hummus. (don’t knock it till you try it!). I love to make homemade hummus as you just can’t go wrong, the process is full proof, the cost is pennies, and it gets more people in the kitchen realizing that they can whip up their own healthier eats. Rather than buying a $4 container of pre-made hummus with fillers and contributing to the accumulating plastic waste, you can just.. 
Make it yourself!
In keep with the holiday theme, I realized I had never done a butternut squash variety. This type has a flavor profile comparable to sweet potatoes, naturally sweet, and just compliments so many fall winter dishes. Knowing that I instantly knew it would be a game changing recipe. In terms of adding flavor to hummus or any dish for that matter, I love to infuse oils. Rather than buying fancy oils or making them and risking them going rancid, you can easily infuse any oil! Simply add the oil to a pan with the fresh herbs, cook for a bit, discard the herbs and use as you see fit!

What’s fab about this hummus, is everything! It’s quick, easy, affordable, flavor packed, can easily be made in bulk, captures the essence of fall/winter, perf pairs with traditional bread or fresh veggies, is protein packed, filling, has a gorgeous color, the rosemary oil just puts it over the top!

If you’re searching for the perfect effortless vegan app for your holiday or just something new to snack on, you have to try this vegan Butternut Squash Hummus with rosemary infused oil!!
Why this recipe is great: 
Protein Packed
Flavor Packed
Perf for fall/winter
Can easily be made in bulk
Made with rosemary infused oil
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Vegan Roasted Butternut Squash Hummus with rosemary infused oil

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  • Author: Eat Drink Shrink
  • Total Time: 10 minutes
  • Yield: 2 cups 1x


  • 3 cups butternut squash, diced
  • 4 cloves garlic, peeled
  • 1/2 cup olive oil, divided
  • 1 15-ounce can chickpeas, drained & rinsed
  • 1/2 lemon, juiced
  • 1/3 cup tahini
  • 1/4 cup ice water
  • salt & ground black pepper, to season
  • 1/2 tsp paprika
  • 1/2 tsp cumin 
  • 1 sprig rosemary 


  1. Preheat the oven to 400 degrees. Line a baking sheet with parchment paper and set aside.
  2. Place the cubed butternut squash in a large bowl and drizzle with 3 tablespoons of olive oil. Season with 1/2 tsp salt and 1/4 tsp ground pepper. Toss to coat evenly & spread out on the parchment-lined baking sheet.
  3. Place the cloves of garlic in a small piece of tin foil and drizzle with 1 tablespoon of olive oil. Sprinkle with a few pinches each salt & ground black pepper. Encase the garlic with the foil, sealing it tightly. Place the foil pack on the baking sheet with the squash.
  4. Roast for 20-25 minutes, or until the squash is roasted and very tender. You should be able to easily smash it with a fork.
  5. Prepare the hummus
  6. In a pan over medium head add the remaining olive oil and the sprig of rosemary and cook for 3-5 minutes. Discard the rosemary and set the oil aside.
  7. To the bowl of a food processor, add the roasted butternut squash, roasted garlic, chickpeas,  Pulse a few times to break everything up into small pieces. Add in the lemon juice, tahini, cumin, paprika, and 1/2 teaspoon of salt and turn the food processor on.
  8. With the processor running, slowly add in the remaining cup rosemary olive oil. Allow the processor to run for a good 2-3 minutes. The hummus will still have small chunks, but definitely have a creamy hummus texture.
  9. With the processor running, slowly add the ice water 1 tablespoon at a time. This is when the hummus will begin to really smooth out. Add more/less water until the desired texture is reached.
  10. Serve the roasted butternut squash hummus in a bowl topped with an extra drizzle of olive oil, garish with rosemary and paprika and serve with veggies. You could additionally add toasted pine nuts
  • Prep Time: 10 minutes



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