Southwestern Squash Hummus

A fall twist on hummus that’s great for dipping veggies, crackers, and more

Southwestern Squash Hummus

  • Servings: makes about 2 1/4 cups
  • Difficulty: medium
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adapted from the Old Farmer's Almanac Recipe Contest

Cook and mash the squash ahead to make this recipe super fast. The hummus itself can be made ahead, too, and stored in the fridge for a few days, or the freezer for a few months!


6 cloves garlic (or 3/4 teaspoon garlic powder)
1 3/4 cup cooked and mashed winter squash
1/4 cup lime juice
1/4 cup sesame seeds or tahini
1 Tablespoon olive oil
3 teaspoons cumin
1/2 teaspoon coriander
1 teaspoon salt
1/2 teaspoon paprika
1/2 teaspoon chipotle (or other) pepper (optional if you dislike spicy)
handful fresh cilantro (optional)


To roast the squash: preheat oven to 400 degrees Fahrenheit. Cut squash in half lengthwise (stem to bottom), scoop out seeds and stringy parts, and place cut side down on a baking sheet. Roast 30 minutes, or until the thickest part is easily pierced with a fork. When cool enough to handle, remove skin and mash. (You can freeze the rest and use in any recipe that calls for canned pumpkin!)

You can also cube, boil, drain, and mash the squash for this recipe, but the above method decreases chopping effort required.

Put the garlic cloves into a food processor and pulse to chop fine. Add the squash, lime juice, sesame seeds, spices, and cilantro (if using). Blend until smooth, adding more oil if needed. Transfer to a bowl and serve or refrigerate. Garnish with cilantro, sesame seeds, and oil.