Name: Roasted Butternut Squash Hummus with Pomegranate and Pepitas Recipe
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Middle Eastern
Ingredients: 1 1/2 cups butternut squash, cut into 1-inch cubes; 2 tablespoons olive oil; 1/4 teaspoon salt; 1/4 teaspoon pepper; 1/4 teaspoon freshly ground nutmeg; 1 1/2 cups cooked chickpeas; 1/2 cup tahini; 1/3 cup olive oil; 1/4 teaspoon salt; 1/4 teaspoon pepper; 3 tablespoons ice water; 1/2 cup cooked chickpeas (for topping); 2 tablespoons pomegranate molasses; 3 tablespoons pomegranate arils; 2 tablespoons roasted pepitas; 1 bunch fresh sage leaves

Jump to Recipe· 4.7 from 144 reviews

If you’re looking for something fresh, vibrant, and downright irresistible, let me introduce you to this Roasted Butternut Squash Hummus with Pomegranate and Pepitas Recipe. It’s one of those gems I stumbled upon and now can’t live without. Creamy roasted squash blended with chickpeas creates such a mellow base, and then you get that pop of tangy pomegranate and the crunch of toasted pepitas—it’s a full-on flavor party that’s perfect for any snack time or party spread. Trust me, you’ll want to keep this recipe close!

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Why You’ll Love This Recipe

Perfect Balance of Flavors: Roasted butternut squash adds natural sweetness that pairs beautifully with tangy pomegranate and nutty pepitas.
Simple Yet Sophisticated: Despite a handful of ingredients, it feels fancy enough to impress guests but easy enough for weeknight snacks.
Versatile and Nutrient-Packed: Not only delicious, but loaded with fiber, healthy fats, and antioxidants.
Crowd-Pleaser: My family goes crazy for this, and I bet yours will too!

A white bowl filled with a creamy light beige hummus base, topped with a scattering of whole golden chickpeas, bright red pomegranate seeds, and small green pumpkin seeds. The hummus surface shows smooth swirls with a slight drizzle of golden olive oil around the edges. The bowl sits on a white marbled surface with a blue and white striped cloth nearby, and in the blurred background, there is a small white bowl holding more pomegranate seeds. photo taken with an iphone --ar 2:3 --v 7 - Roasted Butternut Squash Hummus with Pomegranate and Pepitas, roasted butternut squash hummus, healthy squash hummus dip, pomegranate and pepitas hummus, vibrant fall appetizer

Ingredients You’ll Need

These ingredients come together to create a creamy, richly flavored hummus with delightful texture contrasts. The beauty is that most you might already have on hand, but fresh squash and pomegranate definitely elevate the dish.

Flat lay of vibrant cubed butternut squash in warm orange tones, smooth beige chickpeas both whole and shelled, creamy off-white tahini, glossy deep red pomegranate arils scattered with bright jewel-like shine, rustic green sage leaves with soft textured edges, and shiny golden-brown roasted pepitas arranged naturally with some overlapping, placed on white marbled surface, photo taken with an iphone --ar 2:3 --v 7 - Roasted Butternut Squash Hummus with Pomegranate and Pepitas, roasted butternut squash hummus, healthy squash hummus dip, pomegranate and pepitas hummus, vibrant fall appetizer

Butternut Squash: Look for firm, bright-orange flesh; it roasts beautifully and adds that natural sweetness and creaminess you’ll love.
Olive Oil: A good quality extra virgin olive oil really shines both in roasting and blending.
Salt and Pepper: Essential for seasoning — don’t skimp as they bring all flavors together.
Freshly Ground Nutmeg: Just a pinch adds subtle warmth to the squash.
Chickpeas: Use canned or cooked from scratch—both work great.
Tahini: The classic hummus ingredient that adds nuttiness and creaminess; make sure it’s fresh and well-stirred.
Ice Water: It helps to loosen the hummus to a smoothly spreadable consistency.
Pomegranate Molasses: This is the secret tangy-sweet kick that pairs perfectly with squash.
Pomegranate Arils: Fresh seeds not only look gorgeous but give that juicy burst under your teeth.
Roasted Pepitas: Pumpkin seeds roasted add a welcome crunch and earthy flavor contrast.
Sage Leaves: Fresh sage brings an herbal, slightly peppery note that lifts everything.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love to tweak this Roasted Butternut Squash Hummus with Pomegranate and Pepitas Recipe depending on the season or mood. It’s so flexible, you can easily make it your own and still keep that beautiful balance.

Spicy Kick: Add a pinch of cayenne or smoked paprika while blending for a subtle heat that complements the squash sweetness—I found my family really loved this twist.
Herb Swap: Instead of sage, try fresh rosemary or thyme for a different savory note that pairs nicely.
Dairy Boost: Stir in some crumbled feta or a dollop of Greek yogurt on top for creaminess with a tangy punch.
Nut-Free: Simply omit the tahini and substitute with sunflower seed butter for a safe alternative.

How to Make Roasted Butternut Squash Hummus with Pomegranate and Pepitas Recipe

Step 1: Roast the Butternut Squash to Perfection

Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper—this makes cleanup way easier. Toss your cubed butternut squash with olive oil, salt, pepper, and that little pinch of nutmeg. I like to roast it for about 30 minutes total, flipping halfway through, until it’s fork tender and lightly caramelized at the edges. This roasting step is key for unlocking that sweet, earthy flavor and creamy texture that makes the hummus so dreamy.

Step 2: Puree Chickpeas and Squash

In a food processor, blend 1½ cups of chickpeas until smooth. Adding the roasted squash next, blend again until everything forms a creamy mixture. Don’t rush this part—you want to get a silky base, so scraping down the sides a couple of times really helps create that perfect texture.

Step 3: Add Tahini, Olive Oil, Seasonings, and Water

Next, add your tahini and pulse until integrated. Then, with the processor running, slowly stream in olive oil—this emulsifies the mixture nicely. Season with salt and pepper, then add ice water little by little as the processor keeps going. This step creates the smooth spreadability that sets this hummus apart from any other. I usually stop halfway through to taste and adjust seasoning as needed.

Step 4: Finish with Pomegranate Molasses, Toppings, and Serve

Spoon your luscious hummus into a bowl and drizzle with tangy pomegranate molasses and olive oil for extra richness. Scatter reserved chickpeas, chopped fresh sage, pomegranate arils, and roasted pepitas on top for that beautiful contrast of textures and flavors. Serve it immediately—you’ll be amazed at how festive and fresh it looks and tastes.

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Pro Tips for Making Roasted Butternut Squash Hummus with Pomegranate and Pepitas Recipe

Roast Squash Evenly: Cut squash into uniform cubes so they roast at the same rate and get perfectly tender.
Use Ice Water for Smoothness: I discovered that adding cold water slowly while blending makes the hummus silkier without watering it down.
Reserve Chickpeas for Texture: Keeping some whole chickpeas for the topping adds a lovely rustic touch and a bit of bite.
Manage Bitterness: I avoid over-roasting pepitas to keep them crisp and nutty rather than bitter, which balances the sweetness of squash.

How to Serve Roasted Butternut Squash Hummus with Pomegranate and Pepitas Recipe

A white bowl is filled with a smooth, creamy beige hummus, spread evenly across the bottom. On top, there is a round pile of whole light beige chickpeas, scattered with small green pumpkin seeds and bright red pomegranate seeds, creating a colorful contrast. A drizzle of dark olive oil is visible on the surface of the hummus, adding a shiny touch. In the background, there is a white bowl with pumpkin seeds, a white plate holding two halves of a bright red pomegranate, and part of a white bowl with cut pita bread pieces, all set on a blue and white striped cloth over a white marbled surface. Photo taken with an iphone --ar 2:3 --v 7 - Roasted Butternut Squash Hummus with Pomegranate and Pepitas, roasted butternut squash hummus, healthy squash hummus dip, pomegranate and pepitas hummus, vibrant fall appetizer

Garnishes

Personally, I love topping this hummus with fresh pomegranate arils for that jewel-like pop and a handful of roasted pepitas for crunch. Sage adds a fragrant, green note that keeps the flavors balanced. A drizzle of pomegranate molasses right before serving gives a glossy finish and an addictive tangy sweetness.

Side Dishes

This Roasted Butternut Squash Hummus pairs beautifully with warm pita bread or crisp veggies like cucumber and carrots. I also serve it alongside grilled meats or roasted vegetable platters—the creamy, sweet, and nutty notes complement smoky and savory flavors perfectly.

Creative Ways to Present

For special occasions, I’ve served this hummus in a hollowed-out mini pumpkin or squash—it makes such a striking centerpiece! Another fun way is to layer it in clear glasses with pomegranate seeds and pepitas for an elegant party dip. It always steals the show.

Make Ahead and Storage

Storing Leftovers

Leftover hummus keeps well in an airtight container in the fridge for about 4-5 days. I like to drizzle a little olive oil on top to keep it moist and fresh-looking. Just give it a good stir before serving again.

Freezing

I’ve frozen this hummus in portion-sized containers without issue. The texture might thicken a bit after thawing, so just stir in a little olive oil or water to regain that perfect creaminess when you’re ready to eat it.

Reheating

This hummus is best enjoyed chilled or at room temperature. If you prefer it a bit warmer, gently bring it to room temp or microwave in short bursts, stirring in between, so it doesn’t dry out.

FAQs

Can I use canned butternut squash instead of fresh?

Fresh butternut squash is definitely ideal for roasting and brings the best flavor and texture. Canned squash tends to be mushier and can alter the hummus’ consistency and sweetness, so I wouldn’t recommend it for this recipe.
Is pomegranate molasses necessary?

Pomegranate molasses adds that unique tangy-sweet depth to the hummus, enhancing the roasted squash flavor. If you don’t have it, you can substitute with a mix of pomegranate juice reduced to a syrup or a little balsamic vinegar, though the flavor won’t be quite the same.
Can I make this recipe vegan and gluten-free?

Absolutely! This hummus is naturally gluten-free and vegan as long as you use vegan-friendly ingredients like pure tahini and olive oil. Always double-check store-bought items just in case.
How do I store the hummus to keep it fresh?

Store in an airtight container in the fridge, drizzled with a little olive oil on top to lock in moisture. It should stay fresh for up to 5 days.

Final Thoughts

This Roasted Butternut Squash Hummus with Pomegranate and Pepitas Recipe is one of those dishes I never thought I’d fall so hard for—but I absolutely have. The creamy texture, balanced flavors, and the way it looks so festive on a table make it my go-to for both casual snacks and gatherings. I can’t wait for you to try it and make it your own—share it with friends, play with the toppings, and most importantly, enjoy every bite like you’re in the cozy comfort of your own kitchen.