Save This chai-spiced butternut squash hummus is the cozy, velvety dip I crave when fall’s in full swing. Creamy, gently sweet roasted squash blends with chickpeas and warming chai-inspired spices to create a snack that feels both comforting and unexpected. It’s such an awesome twist on classic hummus and always disappears first at gatherings. Whether you are meal prepping for busy weeks or setting out appetizers for friends, this recipe is a total crowd-pleaser.
Every time I make this, it brings back memories of rainy weekends when my family would gather by the kitchen just to steal spoonfuls straight from the food processor. This hummus has become a little celebration of the cozy season for us.
Ingredients
- Butternut squash: peeled seeded and cubed adds sweet creaminess and beautiful color Look for squash that feels heavy for its size and has a matte skin
- Olive oil: helps roast the squash until golden and flavorful Use extra virgin for best taste
- Chickpeas: provide the classic hummus base and plant protein Use freshly cooked or canned but rinse thoroughly for a smooth dip
- Ground cinnamon, ginger, cardamom, cloves, nutmeg, black pepper, coriander: chai spices build layered warmth and aromatic depth Choose fresh ground spices for boldest flavor
- Smoked paprika optional: offers a subtle smoky note that complements sweet and savory flavors Use high quality Spanish or Hungarian paprika if possible
- Tahini: thickens and enriches the hummus Choose smooth tahini with a pourable consistency and mild taste
- Lemon juice: brightens up the flavors and balances the sweetness Use fresh squeezed for lively acidity
- Garlic: delivers savory backbone Pick a plump clove and mince finely for even flavor
- Sea salt: brings all the elements together Taste and adjust as needed
- Cold water: thins out for an ultra creamy consistency Start with less and add as you blend
- Maple syrup or agave optional: lightly enhances the natural sweetness especially if your squash is less sweet Seek 100 percent pure syrup
- Olive oil for drizzling: adds gloss and a touch of richness before serving
- Roasted pumpkin seeds: give crunch and a nutty topping Use unsalted seeds for best texture and flavor
- Fresh cilantro or parsley: bring freshness and a pop of color Choose tender bright green leaves
Instructions
- Preheat the Oven:
- Set your oven to 400 degrees F or 200 degrees C and line a baking sheet with parchment paper for easy cleanup.
- Roast the Butternut Squash:
- Toss the squash cubes with olive oil and a pinch of salt directly on the baking sheet. Make sure they are in a single layer for even roasting. Roast for 30 to 35 minutes until pieces are tender and edges are lightly caramelized. Let them cool for several minutes to make blending easier.
- Prepare the Hummus Base:
- In a food processor add your still warm squash, drained chickpeas, tahini, lemon juice, minced garlic, sea salt, the entire set of chai spices, and maple syrup if you are using it. The residual warmth from the squash helps the flavors blend quickly. Process on high until everything is finely blended. Pause to scrape down the sides to catch every bit.
- Adjust Texture:
- With the food processor running slowly add cold water one tablespoon at a time. Stop and check the texture after every addition. Keep going until the hummus is fully creamy and spins easily around the blade. This step takes patience but is key to achieving that swoon-worthy silkiness.
- Taste and Season:
- Turn off the processor and taste your hummus. Add more salt lemon juice or a touch more spice if you love extra warmth. Blend again for just a few seconds more to marry the flavors.
- Serve and Garnish:
- Spoon the hummus into a wide shallow serving bowl. Use the back of your spoon to create a swirl on the surface. Drizzle with olive oil and scatter roasted pumpkin seeds and lots of fresh herbs across the top for flavor and crunch.
Save I absolutely love the smoky warmth the paprika brings especially paired with the sweet earthiness of roasted squash. I will never forget the first time my youngest declared it tasted like autumn in a bowl and insisted we serve it at every fall family gathering. It has become our seasonal tradition.
Storage Tips
Store hummus in an airtight container in the refrigerator for up to five days. The flavors mellow and deepen after a day or two. For longer storage transfer to freezer-safe containers with a little olive oil drizzled on top to help seal in moisture. Thaw overnight in the fridge and stir before serving.
Ingredient Substitutions
No butternut squash on hand Try sweet potato or kabocha squash for similar sweetness and creamy texture. If you need to skip tahini sunflower seed butter makes a great nut-free sub. Adjust the chai spices to taste if you love extra warmth.
Serving Suggestions
Spoon alongside crisp veggies like carrot sticks or cucumber rounds for a refreshing contrast. Spread generously on grainy toast for a savory breakfast or hearty snack. Use as a flavorful base in wraps with greens roasted veggies and pickled onions for a next-level lunch.
Cultural and Seasonal Context
This recipe beautifully blends Middle Eastern hummus with the warming spice palette of chai. The inspiration comes from travels where autumn markets brimmed with squashes and the air was filled with spice aromas. It is the perfect way to transition from summer salads to more comforting fall spreads.
Save Friends who claimed they did not like squash or hummus have changed their minds after a bite of this dip. The colors alone make it a showstopper at any potluck. Kids especially love scooping it up with crackers and calling it sunshine dip.
Recipe FAQ
- → How do I achieve a smooth consistency?
Blend the ingredients in a food processor and add cold water gradually until the hummus becomes creamy.
- → Can I use sweet potato instead of squash?
Yes, sweet potato can be substituted for butternut squash, delivering a slightly different flavor.
- → Which dips or sides pair well?
This hummus is delicious with pita chips, fresh veggies, or used as a flavorful sandwich spread.
- → How should I roast the butternut squash?
Toss cubed squash with olive oil and roast at 400°F until tender and caramelized.
- → Is this dish suitable for special diets?
It's vegan and gluten-free. Check tahini and chickpea labels to avoid cross-contamination.
- → What garnish works best?
Drizzle olive oil, then top with roasted pumpkin seeds and freshly chopped cilantro or parsley.