This Roasted Butternut Hummus recipe is one of those wonderful occurrences in life where you know that you really feel like something and so combine a bunch of ingredients together to create the fantasy food of your dreams, and, you succeed!

In this case, my fantasy involved hummus and roasted butternut. Luckily for me, hummus is so easy to experiment with that it wasn’t difficult for me to add a few extra ingredients to achieve the balance of flavours I wanted. As a bonus recipe, I explain how to use those wraps you’ve been keeping in the fridge for the past two weeks to make some delicious chips to scoop up the hummus.

As I created this roasted butternut hummus from scratch, the recipe doesn’t include exact measurements. I decided to keep the recipe rough as I know that people enjoy different textures and consistencies when it comes to hummus, however, I’ll explain what I did and how I prefer my hummus as a reference.

Chip being dipped with Roasted Butternut Squash Hummus


For the hummus:

  • 2 tins chickpeas
  • 2 heaped tbsps tahini
  • 1 medium butternut
  • 1 white onion
  • Olive oil
  • Feta cheese
  • Salt & pepper
  • Smoked paprika
  • Any other spices you like! (e.g. oregano, cumin, garlic salt)

For the chips:

  • Leftover wraps (amount depends on how many people you’re serving, 1 wrap = 8 chips)
  • Olive oil
  • Salt & pepper
  • Fresh rosemary sprigs

Enjoying the Roasted Butternut Squash Hummus


  1. Preheat the oven to 180°C.
  2. Peel and deseed the butternut, chopping it into cubes for roasting. Next, peel the onion and slice it into rings. Toss the butternut and onion into a roasting pan and drizzle over a generous amount of olive oil. Crack some salt and pepper over the veg and use your hands to rub in the olive oil. Place the veg in the oven and cook until golden and slightly charred on the outside, roughly 40 minutes (a skewer should be inserted and taken out easily). Remove from the oven and allow to cool slightly.
  3. While your butternut is roasting, start preparing the hummus. Place the chickpeas, tahini, and about ¼ cup olive oil in a large bowl and process using a stick blender. Continue to blend the ingredients until the hummus reaches your desired consistency. I like mine smooth, with just a few chunks of chickpea left in the hummus. To reach a thinner consistency, simply add more olive oil until you’re happy with the result. *
  4. Once you’ve reached your desired hummus consistency, add the roasted butternut and onion, salt, pepper, and a dash of smoked paprika to the bowl and process using a stick blender. Continue to blend the mixture until there are no more chunks of butternut left (unless you like that) and you’re left with a thick paste. **
  5. Now that you have your butternut hummus at your desired consistency and flavour, crumble a ring of feta cheese into the paste and stir in using a spoon. Set aside.
  6. For the chips, cut the wraps into triangles using a knife or pizza cutter. Make sure that you get 8 triangles out of each wrap so that your chips aren’t too big.
  7. Place these triangles on baking trays, making sure that they don’t cover one another, and drizzle a little olive oil over them. Using a basting brush, brush the olive oil over the triangles evenly. Crack some salt and pepper over the triangles and tear off the rosemary leaves and scatter over the top. Place the trays in the oven at 180°C until the chips are nice and brown on the outside.
  8. Remove the chips from the oven and place on a cooling rack until completely cool.
  9. To serve, place your hummus into bowls, drizzle over a little more olive oil and a dash of paprika, place your chips around the bowls and enjoy!

* Be careful not to add too much oil however – you don’t want to end up with chickpea and olive oil soup.

** At this stage, you can add whatever spices you like to give your hummus more flavour – I added a little oregano, garlic spice and cumin.

Looking for more kitchen inspiration? Check out the rest of MTF’s Recipes!


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