I know it’s February and you might be thinking about (and looking forward to) spring and radishes more than pumpkins but I’m hoping this recipe will bring your mind back to the humble butternut squash. In this recipe it is blended together with roasted garlic, cannellini beans and a bunch of spices to make the most delicious and warming dip or spread.

The spices that I use in this recipe remind me of North African flavours and is a lovely mixture of a spice and heat and warming and sweet. If you are not into a bit of sweetness in your savoury dishes then I would still make this dip but simply omit the maple syrup and cinnamon. That way you are sticking to the more savoury spices and the sweetness will only be coming from the roasted butternut. Either way you try it I have a feeling you’re going to enjoy!

Other hummus recipes and bean dips you might like: Classic Hummus, Roasted Bell Pepper and Cannellini Bean Dip, Herby Pesto Hummus and Smokey Butter Bean Hummus.

Malin x

Roasted Butternut Squash Hummus

Makes roughly 1,5 cup


A piece of butternut squash large enough to yield 1 cup of chunks after peeling

1 can cannelini beans, or equivalent home-cooked

1/2 lemon, juice

2 tbsp tahini

2 tbsp nutritional yeast

1 tsp maple syrup

0,5 tsp aleppo pepper flakes

0,5 tsp smoked paprika

0,5 tsp ground coriander

0,25 tsp cinnamon

Top with:

Pumpkin seeds

Thyme leaves

Dusting of smoked paprika

Privacy Preference Center