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Butternut squash houmous recipe

Butternut squash houmous recipe

5 ratings

This vibrantly coloured houmous is made with roasted squash instead of the traditional chickpeas. It's best served with slices of warm pitta and vegetable sticks for dunking. See method

  • Serves 6-8
  • 15 mins to prepare and 30 mins to cook, 5 mins to cool
  • 76 calories / serving
  • Healthy


  • 500g (1lb) butternut squash, peeled, deseeded and cut into bite-sized cubes
  • 2 tbsp extra virgin olive oil, plus extra for drizzling
  • 1 tsp ground allspice
  • 5 tbsp soya yogurt
  • 2 tbsp tahini
  • 1 garlic clove, crushed
  • ½ tsp ground coriander
  • juice of 1 lemon
  • 2 tbsp chopped coriander leaves
  • 1 tsp sesame seeds, toasted
If you don't have any butternut squash, try sweet potato

Each serving contains

  • Energy

  • Fat

    5g 8%
  • Saturates

    1g 4%
  • Sugars

    3g 4%
  • Salt

    trace 0%

of the reference intake
Carbohydrate 5.7g Protein 1.9g Fibre 1.4g


  1. Preheat the oven to gas 5, 190°C, fan 170°C.
  2. Put the squash in a bowl with half the olive oil and the allspice. Season, and turn the squash until coated. Tip the squash into a baking tray and roast for 30 minutes, turning once, until tender and golden in places. Leave to cool for 5 minutes.
  3. Put the squash in a food processor with the yogurt, tahini, garlic, ground coriander and lemon juice, season and blend until smooth. (Alternatively mash with a potato masher or the back of a fork.) Add a little warm water if the mixture is too thick.
  4. Spoon the humous into a serving bowl and serve sprinkled with fresh coriander and sesame seeds and a drizzle of olive oil.

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