This Butternut Squash Hummus with Crispy Sage & Pepitas is a creamy fall dip made with roasted butternut squash, chickpeas, tahini, garlic, lemon, and warm spices.
The roasted squash adds natural sweetness and a beautiful golden color, while tahini and chickpeas keep the dip rich and savory.
Crispy sage leaves and toasted pepitas add the finishing contrast, making this an easy but impressive appetizer for Thanksgiving, fall gatherings, holiday snack boards, or cozy weekend entertaining.
Why You Will Love This Recipe
- Roasted butternut squash gives classic hummus a seasonal fall twist.
- The texture is smooth and creamy.
- Crispy sage adds an aromatic savory finish.
- Toasted pepitas provide satisfying crunch.
- It can be prepared ahead.
- It works with pita, crackers, crostini, or vegetables.
- It is naturally plant-based.
- It looks beautiful on Thanksgiving and fall appetizer tables.
Ingredients
For the Butternut Squash Hummus
- 2 cups peeled butternut squash, cut into cubes
- 1 tablespoon olive oil
- 1 can (15 oz) chickpeas, drained and rinsed
- ⅓ cup tahini
- 3 tablespoons fresh lemon juice
- 1 small garlic clove
- 2 tablespoons extra-virgin olive oil
- ½ teaspoon ground cumin
- ¼ teaspoon smoked paprika
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2–4 tablespoons cold water, as needed
For the Crispy Sage
- 10–12 fresh sage leaves
- 1 tablespoon olive oil
For the Topping
- ¼ cup pepitas
- Extra olive oil
- Smoked paprika
- Extra chickpeas, optional
- Fresh thyme or parsley, optional
For Serving
- Warm pita wedges
- Toasted baguette slices
- Crackers
- Cucumber
- Carrot sticks
- Celery
🍳 Step-by-Step Masterclass Instructions
Yield: 8 servings
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Step 1: Preheat the Oven
Preheat your oven to 425°F (220°C).
Line a baking sheet with parchment paper.
Step 2: Season the Squash
Place the butternut squash cubes on the baking sheet.
Drizzle with olive oil and season lightly with salt and black pepper.
Toss until evenly coated.
Step 3: Roast the Squash
Roast for approximately 25–30 minutes, turning once halfway through.
The squash should be completely tender with lightly caramelized edges.
Masterclass Tip: Let a few edges brown slightly. That caramelization gives the hummus deeper flavor.
Step 4: Cool Slightly
Remove the squash from the oven.
Let it cool for approximately 5–10 minutes.
Step 5: Toast the Pepitas
Place the pepitas in a dry skillet over medium-low heat.
Toast for approximately 2–4 minutes, stirring frequently.
Remove once fragrant and lightly golden.
Set aside.
Step 6: Make the Crispy Sage
Heat 1 tablespoon olive oil in a small skillet over medium heat.
Add the sage leaves in a single layer.
Cook for approximately 20–30 seconds per side until crisp.
Transfer to a paper towel-lined plate.
Masterclass Tip: Sage fries very quickly, so watch it closely to prevent burning.
Step 7: Add the Hummus Ingredients
Add the roasted squash to a food processor.
Add:
- Chickpeas
- Tahini
- Lemon juice
- Garlic
- Olive oil
- Cumin
- Smoked paprika
- Salt
- Black pepper
Step 8: Blend
Process for approximately 1 minute.
Scrape down the sides of the food processor.
Step 9: Adjust the Texture
With the processor running, add cold water 1 tablespoon at a time.
Continue blending until the hummus becomes smooth and creamy.
Step 10: Taste and Adjust
Taste the hummus.
Add more lemon juice for brightness, tahini for richness, or salt if needed.
Step 11: Create the Serving Swirl
Spoon the hummus into a shallow serving bowl.
Use the back of a spoon to create a wide swirl in the surface.
Step 12: Add Olive Oil
Drizzle a small amount of extra-virgin olive oil into the swirl.
Step 13: Add the Pepitas
Sprinkle the toasted pepitas over the hummus.
Distribute them naturally rather than covering the entire surface.
Step 14: Add Crispy Sage
Arrange the crispy sage leaves over the top.
Leave several whole so they remain visually recognizable.
Step 15: Finish the Dip
Add a light sprinkle of smoked paprika, cracked black pepper, and optional fresh thyme.
You can also add several roasted squash cubes or whole chickpeas for extra texture.
Step 16: Serve
Serve with warm pita, crostini, crackers, or fresh vegetables.
The finished dip should be silky and savory with natural roasted squash sweetness, nutty tahini, bright lemon, aromatic crispy sage, and crunchy toasted pepitas.
🔒 Storage & Reheating Tips
Refrigerator: Store the hummus in an airtight container for up to 4 days.
Make ahead: Prepare the hummus up to 2 days ahead, but keep the sage and pepitas separate until serving.
Crispy sage: Store cooled sage leaves in a dry airtight container at room temperature and use within 1 day for the best texture.
Pepitas: Toast up to several days ahead and store at room temperature in an airtight container.
Serving temperature: The hummus can be served chilled, at room temperature, or slightly warm.
Before serving: Let refrigerated hummus sit at room temperature for 15–20 minutes, then stir and add a fresh drizzle of olive oil.
Freezer: Freeze plain hummus without toppings for up to 1 month. Thaw overnight in the refrigerator and blend or stir well before serving.
Texture tip: If refrigerated hummus becomes too thick, stir in a teaspoon or two of cold water or olive oil.
