Butternut Hommus

Spread, Snack

Butternut Hommus Recipe

If you’re looking for a unique spin to a delicious spread for your next gathering, you found the right recipe! This roasted and pureed squash mixed with olive oil, tahini and salted to your liking is so flavorful. This is a simple spread that will leave you wanting more! Top with sumac for heated depth.  Serve with Radicchio spears or any other vegetable. 

3 1/2 Cups


  • 1 Butternut squash or any seasonal squash
  • Kosher Salt
  • Extra Virgin Olive Oil
  • Tahini
  • Pepitas ( Pumpkin seed)
  • Za’atar
  • Pumpkin Seed Oil


  1. Preheat oven to 400 degrees Fahrenheit. Split the squash in half length wise. Scoop out and save the seeds for another use. Season the squash with salt and rub the cut surface with 1 teaspoon of olive oil. Place the squash cut side up in a roasting pan, then pour 1/2 cup of water into the pan and roast until tender, 45 minutes to 1 hour. Allow to cool.
  2. Once cool enough to handle, scoop out the squash flesh put into the bowl of a food processor. Add 1/2 cup of olive oil and 1/4 cup of tahini. Process until it’s a nice and fluffy puree, stopping to scrape down the sides as necessary. Add cold water if needed to get the right consistency, then taste and adjust salt to your liking.
  3. To serve, spread the puree in a serving bowl. Sprinkle with the crispy pumpkin seeds, and za’atar, and drizzle with pumpkin seed oil.
  4. Cover any remains hommus and refrigerate for up to a week; bring to room temperature before serving.

Tips / Notes

  • Credited by José Andrés (Zaytinya)


Butternut Squash, Za’atar, Tahini, Pepitas, Extra Virgin Olive Oil

Butternut Hommus Reviews