Name: Roasted Butternut Squash Hummus With Crispy Quinoa
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Ingredients: 1 Cup Cooked Quinoa; 1 Tablespoon Olive Oil; Salt & Pepper (to taste); 2 Cups Butternut Squash (2 cups cubed); 2 Tablespoons Olive Oil; 1 Teaspoon Cumin; Salt & Pepper (to taste); 15 Ounces Garbanzo Beans (drained and rinsed); ¼ Cup Tahini; 3 Tablespoons Olive Oil; 1 Lemon (juiced (1/4 cup)); 1 Teaspoon Cumin (divided); 1 Teaspoon Ground Turmeric; 2 Cloves Garlic; 1 Teaspoon Kosher Salt; ½ Teaspoon Ground Black Pepper; ¼ Cup Water (if needed to thin); ¼ Teaspoon Crushed Red Pepper Flakes (optional); Pomegranate Seeds; Pickled Onions; Chopped Pistachios

If you want a hummus that’s a little more than just the standard, this Roasted Butternut Squash Hummus with Crispy Quinoa is ready to be that recipe! The butternut squash brings natural sweetness and warmth, blending seamlessly with the creamy chickpeas, tahini, and olive oil for a hummus that’s smooth, rich, and super flavorful. What really sets this recipe apart is the toppings — the crunchy quinoa, the tangy pickled onions, the juicy pops of pomegranate seeds, and the chopped pistachios. It’s beautiful to look at and even better to eat.

A hand dips a seeded cracker into a bowl of hummus topped with pickled onions, pomegranate seeds, chopped pistachios, herbs, and spices. Crackers are arranged around the bowl on a plate.

Friends, I didn’t really set out to reinvent hummus here. I just wanted something that felt a little more interesting than the usual beige bowl. Especially this time of year when everything on the table starts to blend together. Roasting the butternut squash was the turning point. It brings this subtle sweetness and warmth that makes the hummus feel richer and more intentional. It’s still very much a dip you recognize — just one that has a little more going on — and we love that!

The best part is how straightforward it is. The only real prep here is roasting the butternut squash and getting the quinoa nice and crispy in the oven. Once that’s done, you’re basically there. Everything else goes straight into the food processor, and a few minutes later you’ve got a smooth, creamy hummus that tastes way more impressive than the effort it took.

I love serving this with pita chips, but it’s just as good with a veggie platter if that’s more your speed. Either way, you’ve now got something that checks all the boxes: easy to make, great for sharing, and something people actually ask about once they’ve tried it. It’s also perfect for serving alongside all of your favorite Middle Eastern dishes, like my Chicken Kebabs, Meat Stuffed Pitas (aka Arayes), and my tender Beef Kofta Kebabs.

A variety of ingredients in bowls on a table, including cubed butternut squash, chickpeas, quinoa, pistachios, pomegranate seeds, lemon, pickled onions, garlic, spices, olive oil, and tahini, with a knife on a cutting board. — *To make this, you’ll need quinoa, olive oil, salt, pepper, butternut squash, cumin, chickpeas, tahini, lemon, turmeric, garlic, red pepper flakes, pomegranate arils, pickled onions, and pistachios.*

A hand sprinkles spices over cubed butternut squash on a parchment-lined baking sheet, surrounded by bowls of ingredients like chickpeas, oil, and seasonings. — *To make this, you’ll need quinoa, olive oil, salt, pepper, butternut squash, cumin, chickpeas, tahini, lemon, turmeric, garlic, red pepper flakes, pomegranate arils, pickled onions, and pistachios.*

What You Need to Make This Red Pepper Hummus Recipe

Quinoa: Cooked quinoa gets a total glow-up here. Once roasted, it turns golden and crispy, adding that crunch on top that contrasts perfectly with the creamy hummus.
Olive Oil: Used throughout the recipe, olive oil helps the quinoa crisp, the squash caramelize, and the hummus blend into a smooth, rich dip. A good-quality olive oil really shines here.
Salt & Black Pepper: Simple but essential.
Butternut Squash: Roasted until fork-tender, the squash adds natural sweetness, warmth, and a gorgeous color.
Cumin: Earthy and warm, cumin complements the sweetness of the squash and gives the hummus that classic, comforting depth.
Garbanzo Beans: The creamy base of the hummus, chickpeas provide structure, richness, and plant-based protein, making this dip both nourishing and satisfying.

A baking sheet lined with parchment paper holds cooked quinoa spread evenly. Surrounding the tray are bowls with chickpeas, olive oil, spices, and a wooden spoon rests on the sheet. — *Spread the cooked quinoa onto a separate baking sheet, toss with olive oil, salt, and pepper, and bake for 20–25 minutes, stirring once, until golden and crispy.*

Tahini: Essential for that authentic hummus texture. Tahini adds nutty richness and helps everything blend into a silky, spoonable consistency.
Fresh Lemon Juice: Bright and acidic, lemon juice balances the richness of the tahini and olive oil and keeps the hummus from feeling heavy.
Ground Turmeric: Subtle and earthy, turmeric adds depth and gives the hummus its beautiful golden hue.
Garlic: Fresh garlic brings savory depth and rounds out the sweetness of the squash.
Crushed Red Pepper Flakes (optional): Adds a gentle kick of heat that keeps the flavors lively.
Pomegranate Arils: Juicy pops of sweetness that add freshness, color, and contrast on top.
Pickled Onions: Bright, tangy, and slightly sweet, these cut through the richness and add serious flavor balance.
Pistachios: Chopped pistachios add extra crunch and a buttery finish that makes the hummus feel festive and elevated.

How to Make This Roasted Butternut Squash Hummus

To make this butternut squash hummus, start by roasting the squash and crisping the quinoa. Preheat your oven to 400°F. Spread the cubed butternut squash onto a small baking sheet and toss with olive oil, cumin, salt, and pepper until evenly coated. Roast for 30–35 minutes, tossing halfway through, until the squash is fork-tender and lightly caramelized.

At the same time, spread the cooked quinoa onto a separate baking sheet, toss with olive oil, salt, and pepper, and bake for 20–25 minutes, stirring once, until golden and crispy. Keep an eye on it toward the end so it doesn’t burn. Once the squash is roasted, transfer it to a food processor along with the garbanzo beans, tahini, olive oil, lemon juice, cumin, turmeric, garlic, salt, black pepper, and crushed red pepper flakes if using.

A food processor filled with roasted butternut squash, chickpeas, spices, and tahini, surrounded by small bowls of spices, oil, and a halved lemon on a marble countertop. — Once the squash is roasted, transfer it to a food processor along with the rest of the ingredients.

A bowl of vibrant yellow hummus topped with pickled onions, chopped pistachios, pomegranate seeds, and herbs, surrounded by flatbread crackers on a plate. A bowl of pistachios is visible in the background. — Once the squash is roasted, transfer it to a food processor along with the rest of the ingredients.

Process for about 3 minutes, stopping to scrape down the sides as needed, until the hummus is very smooth and creamy. If the mixture feels too thick, add water a little at a time until you reach your desired consistency. Taste and adjust the seasoning as needed.

To serve, spread the hummus onto a shallow bowl or platter. Top with the crispy quinoa and finish with pomegranate arils, pickled onions, and chopped pistachios. Serve with pita chips or a fresh veggie platter, and enjoy.