Butternut Squash Hummus with Crispy Quinoa

This creamy, velvety hummus takes everything you love about the classic dip and gives it a cozy, autumn twist. Roasted butternut squash adds a gentle sweetness and golden hue, while crispy quinoa delivers a delightful crunch with every bite. Topped with pops of color from dried cranberries, red onions, and crunchy pumpkin seeds, it’s as beautiful to look at as it is to eat. Whether you’re scooping it up with pita chips or smearing it on toast, this hummus brings comfort and warmth to any table.

Behind the Recipe

This recipe came about on a chilly fall afternoon when I had leftover roasted butternut squash sitting in the fridge and no desire to make another soup. Inspired by the cozy flavors of the season, I thought, why not blend it into hummus? A few pantry staples and a handful of crunchy toppings later, I found myself with a creamy, golden dip that quickly became a new favorite.

Recipe Origin or Trivia

Hummus has deep roots in Middle Eastern cuisine, celebrated for centuries as a staple dish rich in both flavor and nutrition. Traditionally made with chickpeas, tahini, lemon, and garlic, it’s evolved over time into countless variations around the world. The addition of roasted vegetables like butternut squash is a modern twist that adds color and natural sweetness, making it perfect for seasonal gatherings or plant-based meals with flair.

Why You’ll Love Butternut Squash Hummus with Crispy Quinoa

When you bring together creamy hummus, sweet squash, and crisp quinoa, magic happens. Here’s why this one’s a game-changer:

Versatile: Serve it as a dip, spread, or side. It fits perfectly at parties or weekday lunches.

Budget-Friendly: Most ingredients are pantry staples, and squash is affordable when in season.

Quick and Easy: With minimal prep and a blender doing most of the work, it’s done in under an hour.

Customizable: You can swap toppings or even change up the squash to suit your mood.

Crowd-Pleasing: It’s vibrant, unique, and gets devoured fast every time I bring it out.

Make-Ahead Friendly: The flavors deepen over time, so it’s even better the next day.

Great for Leftovers: Use it in wraps, sandwiches, or as a flavorful base in grain bowls.

Chef’s Pro Tips for Perfect Results

To make sure your hummus hits all the right notes, here are a few kitchen tips I always follow:

Roast your squash until deeply caramelized for maximum flavor.

Blend the tahini and lemon juice first for extra creaminess.

Rinse your chickpeas well to avoid any canned aftertaste.

Cook quinoa until crispy by pan-frying it in a bit of oil.

Chill the hummus before serving to let the flavors meld beautifully.

Kitchen Tools You’ll Need

You don’t need much to bring this dish to life, just a few basic tools:

High-Powered Blender or Food Processor: For achieving that ultra-smooth hummus texture.

Sheet Pan: To roast the squash evenly.

Small Skillet: To crisp up the quinoa without burning it.

Mixing Bowl: For tossing the toppings together before serving.

Serving Dish or Bowl: Something shallow and wide to show off all those gorgeous layers.

Ingredients in Butternut Squash Hummus with Crispy Quinoa

Each component plays its part to balance flavor and texture. Here’s what you’ll need:

Butternut Squash: 2 cups peeled and cubed. Roasted until tender and slightly caramelized, it gives the hummus its naturally sweet depth and silky texture.

Canned Chickpeas: 1 can (15 ounces), drained and rinsed. The base of the hummus, providing creaminess and protein.

Tahini: ¼ cup. Adds nuttiness and rich body to the dip.

Garlic: 1 clove. Gives that signature hummus bite without overpowering.

Lemon Juice: 2 tablespoons fresh. Brings brightness and helps balance the sweetness of the squash.

Olive Oil: 2 tablespoons plus extra for drizzling. Smoothes out the texture and adds richness.

Salt: ¾ teaspoon. Essential for enhancing all the flavors.

Ground Cumin: ½ teaspoon. Adds a warm, earthy background note.

Cooked Quinoa: ½ cup. Crisped in a skillet for a toasty topping.

Red Onion: 2 tablespoons finely chopped. Adds zing and color.

Dried Cranberries: 2 tablespoons. A tart and chewy contrast to the creamy base.

Pumpkin Seeds: 2 tablespoons toasted. For crunch and a nutty finish.

Fresh Parsley: 1 tablespoon chopped. For color and freshness on top.

Ingredient Substitutions

Want to switch things up a bit? No problem.

Butternut Squash: Try roasted sweet potatoes or carrots.

Canned Chickpeas: Cooked white beans work as a milder alternative.

Tahini: Swap with sunflower seed butter or Greek yogurt.

Lemon Juice: Use apple cider vinegar in a pinch.

Pumpkin Seeds: Chopped walnuts or sunflower seeds are great too.

Ingredient Spotlight

Butternut Squash: This bright orange squash is packed with fiber, vitamins A and C, and natural sweetness. When roasted, its texture becomes creamy and caramel-like, perfect for blending into dips.

Tahini: Made from ground sesame seeds, tahini brings richness, a hint of bitterness, and that classic hummus flavor. It’s the glue that holds everything together and elevates the mouthfeel.

Instructions for Making Butternut Squash Hummus with Crispy Quinoa

You’re just a few simple steps away from hummus heaven. Let’s get into it:

Preheat Your Equipment:
Preheat your oven to 400°F (200°C). Line a sheet pan with parchment paper.

Combine Ingredients:
Spread the cubed butternut squash on the sheet pan, drizzle with 1 tablespoon olive oil, and sprinkle with a pinch of salt. Roast for 25–30 minutes until golden and fork-tender.

Prepare Your Cooking Vessel:
While the squash roasts, cook quinoa according to package instructions. Once cooked and fluffy, heat 1 tablespoon olive oil in a small skillet over medium heat and pan-fry the quinoa until crispy, about 5–7 minutes, stirring occasionally.

Assemble the Dish:
In a food processor, combine roasted squash, chickpeas, tahini, garlic, lemon juice, cumin, remaining olive oil, and salt. Blend until smooth and creamy, scraping down sides as needed.

Cook to Perfection:
Adjust consistency with a splash of water if needed. Taste and adjust seasoning.

Finishing Touches:
Transfer hummus to a serving bowl. Top with crispy quinoa, red onions, cranberries, pumpkin seeds, and chopped parsley. Drizzle with a touch more olive oil if desired.

Serve and Enjoy:
Serve with warm pita, veggie sticks, or as part of a mezze platter. Chill slightly before serving for the best texture.

Texture & Flavor Secrets

This dish is all about contrast. The hummus is silky and creamy from the squash and tahini, while the quinoa delivers a nutty crunch. Bright lemon and garlic cut through the sweetness, and the toppings add bursts of chewiness, zing, and toasty goodness. Every bite surprises you just enough to keep going back for more.

Cooking Tips & Tricks

Let’s make this even easier and more flavorful:

Roast extra squash and save time later in the week.

Use cold water to thin out hummus for a fluffier texture.

Double the quinoa topping for added crunch on salads or soups.

Store toppings separately if making ahead to keep textures fresh.

What to Avoid

Avoid these little hiccups to keep your hummus on point:

Don’t under-roast the squash, or it’ll be too firm to blend.

Avoid over-blending, which can make the texture pasty instead of creamy.

Don’t skip rinsing chickpeas, which can leave a metallic taste.

Avoid overcrowding the skillet when crisping quinoa, or it won’t get crunchy.

Nutrition Facts

Servings: 6
Calories per serving: 220

Note: These are approximate values.

Preparation Time

Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes

Make-Ahead and Storage Tips

This hummus is perfect for prepping ahead. You can roast the squash and crisp the quinoa up to 2 days in advance. Store the hummus in an airtight container in the fridge for up to 5 days. Keep toppings in separate containers to preserve their texture. It’s not freezer-friendly due to the texture change, but reheating the toppings slightly can bring them back to life.

How to Serve Butternut Squash Hummus with Crispy Quinoa

Serve this with warm pita wedges, cucumber slices, or crusty bread. It also makes a stunning addition to a fall grazing board or paired with grilled chicken or roasted vegetables in a grain bowl. Don’t forget a drizzle of extra olive oil and a sprinkle of sea salt to finish.

Creative Leftover Transformations

Have leftovers? Here’s how to reimagine them:

Spread it on toast and top with a fried egg for a hearty breakfast.

Use it as a base for a grain bowl with roasted veggies and greens.

Stir it into pasta as a creamy sauce.

Use it as a sandwich spread with grilled veggies or falafel.

Additional Tips

If your hummus feels too thick, a splash of ice water during blending can make it creamier. Taste as you go, and don’t be afraid to add an extra squeeze of lemon or a pinch more salt. Toasting your pumpkin seeds before topping makes a world of difference.

Make It a Showstopper

Serve it in a wide, shallow bowl with toppings artfully arranged in sections. Use a swirl technique when spooning in the hummus, then finish with a drizzle of olive oil and a sprinkle of flaky salt or smoked paprika. It’ll look just as good as it tastes.

Variations to Try

Spicy Kick: Add harissa or cayenne for heat.

Maple Touch: Stir in a touch of maple syrup to enhance the squash’s sweetness.

Beet It Up: Blend in roasted beets for a vibrant pink twist.

Herby Version: Add basil or cilantro to the blend for a fresh flavor.

Nutty Crunch: Top with toasted almonds or pistachios instead of pumpkin seeds.

FAQ’s

1. Can I use frozen butternut squash?

Yes, just roast it straight from frozen until golden and caramelized.

2. How do I make the hummus extra smooth?

Blend the tahini and lemon juice first before adding the other ingredients. Also, peeling chickpeas helps.

3. Can I make this without tahini?

Yes, swap with Greek yogurt or sunflower seed butter for a similar creamy feel.

4. What else can I use instead of quinoa?

Try crispy lentils or even crushed roasted chickpeas.

5. Can I serve this warm?

Absolutely. Gently warm it up for a cozy, comforting dip.

6. How long does it last in the fridge?

It stays fresh for up to 5 days when stored in an airtight container.

7. Is this gluten-free?

Yes, as long as you serve it with gluten-free sides.

8. Can I use homemade chickpeas?

Yes, just make sure they’re cooked until very soft for best texture.

9. What if my hummus is too thick?

Add a bit of ice water while blending until you get the desired consistency.

10. Can I freeze this hummus?

Not recommended, as the texture can get grainy after thawing.

Conclusion

Let me tell you, this butternut squash hummus with crispy quinoa is worth every bite. It’s cozy, colorful, and a true flavor party in a bowl. Whether you’re sharing it with friends or savoring it solo, this dish brings comfort and creativity to your table. Trust me, you’re going to love this.

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