Last holiday season a recipe developer I follow on Instagram had a series where she started each video with, “Nobody wants you to bring that tub of store bought hummus to the party. I’m here to show you how to make this instead.” She then went ahead to show how to make a fantastic appetizer or side dish. She used mostly pantry staples and other easily sourced ingredients but elevated them to create something you’d be proud to bring. That holiday season, we ended up making a number of her recipes and loved them! However, one thing she never did was teach her audience how to make a better-than-store-bought hummus.

Now, I love hummus and was determined to figure out a way to make my own hummus that people would ask me to bring to the party. Autumn is the perfect time to take this challenge on, as the sweet and acidic flavors of the spring and summer are exchanged for savory, warming profiles. This creamy homemade hummus combines the plant-powered goodness of canned chickpeas with the natural sweetness and velvety texture of roasted honeynut squash—a delicious and seasonal upgrade to traditional hummus. Chickpeas are a powerhouse legume, rich in plant-based protein, fiber, and essential minerals like iron and magnesium, making them a fantastic choice for supporting energy levels and digestion. Meanwhile, honeynut squash adds a boost of vitamin A, antioxidants, and complex carbohydrates to keep you coming back for another dollop.

Using canned chickpeas not only saves time but also makes this recipe incredibly affordable—perfect for meal prepping, snacking, or feeding a crowd without breaking the bank. This hummus is naturally vegan, gluten-free, and packed with nutrients, making it a smart, satisfying option for any occasion and can meet the dietary needs of any potential guest. Spread it, dip it, or enjoy it by the spoonful—healthy eating has never been so easy or economical.

Roasted Honeynut Squash Hummus

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Author: Brandon Hertzler
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Yield: 8 servings 1x

Ingredients

Scale

1 can of chickpeas – drained, liquid reserved
1 honeynut squash
1/2 lemon – juiced
1/4 c. tahini
2 Tbsp. olive oil
Salt and Pepper
Ice Cubes
Seasonal herbs – sage, thyme, cinnamon (optional)

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Instructions

Set your oven to 400 and heat a small pot of water over medium heat on the stovetop.
Cut the honeynut squash into one inch discs, down the neck of the squash. Leave the skin on. It will peel off easily later after roasting. Seeds and membranes should be scooped out. Seeds can be cleaned and roasted as a topping if you wish. Membranes should be discarded.
Prepare the squash to roast by drizzling with olive oil and season with salt, pepper, and spices if you like such as cinnamon, thyme, or sage.
Place the squash discs cut-side down on a parchment-lined baking sheet and roast for 20 to 30 minutes, or until fork-tender and caramelized. Skins will easily peel off of the honeynut squash once roasted. If any part of the flesh is hanging on, you can use a spoon to scoop it out of the skin.
While the squash are roasting, pour the contents of one can of chickpeas into the warmed water. Reserve chickpea liquid for later.Cook for 5-10 minutes. This will further soften the chickpeas and remove some of the skins. While this step is not necessary, warming the chickpeas and removing some of the skins will help create a silky smooth hummus.
While squash are roasting and the chickpeas are heating, mince 2 cloves of garlic and juice half of one lemon.
Once warmed, skim off any skins that have risen to the surface, drain with a colander, and dry the chickpeas on a paper towel or cloth.
Place all of your ingredients; warmed chickpeas, roasted squash, minced garlic, lemon juice, salt, tahini, and olive oil into the food processor. Pulse the ingredients until broken down into a mealy texture. At this point begin to add an ice cube and then pulse until the ice cube is fully blended. Adding ice cubes will help create a creamy texture and cool the warm ingredients. Add between 5 – 8 ice cubes. If the hummus becomes too thick, add in a drizzle of chickpea liquid a tablespoon or so at a time.
When the consistency reaches your preference, serve the hummus, topped with roasted seeds, a generous drizzle of olive oil, and flaky sea salt.

Keywords: appetizers, squash, hummus