Eat + Drink

Boosted Butternut Squash Hummus

Dr. Tara Weir

I have eaten a lot of hummus in my day and I gotta say, this is good hummus.  Like REALLY good hummus.  Trust me on this one.  Make it, then slather it thick on bread, sweet potato toast, tacos, or roasted veggies; use it as a pizza sauce or dip for crudités, apple slices or crackers; toss it with your favourite noodles; or add a big dollop to your burger meat, soup or salad.  You'll be one happy camper. Beautiful Butternut Butternut squash is incredibly nutrient-dense and packed with vitamins & minerals such as vitamin A, C, potassium and magnesium.  It is also rich in fibre and anti-inflammatory, disease-fighting phytonutrients, including the carotenoid antioxidants lutein & zeaxanthin. It is believed that squash consumption may help to boost the immune system; improve bone, eye and heart health; and even reduce the risk of diabetes, high blood pressure, and certain cancers. Here I have turned some pre-roasted butternut squash into a fibre + healthy fat + protein-boosted hummus.


This recipe makes approximately 3 cups of hummus.  It can be kept in the fridge in an airtight container for 5 days or frozen for a couple months — just thaw for a day in the fridge and stir well before using. Blend together until smooth (I use the purée setting on my Vitamix)
  • 2 cups peeled, diced and roasted butternut squash
  • 1 can (1.5 cups) chickpeas
  • 1/3 cup tahini
  • 1/4 cup Organika Health Ginger Bone Broth Powder
  • juice from one lemon
  • 1 Tbsp MCT oil or extra virgin olive oil
  • salt & pepper to taste
  • optional cumin or cayenne pepper as desired
    By: Dr. Tara Sunshine (@drtarasunshine)

Tara is an avid traveller, fitness enthusiast, and aspiring chef who endeavours to inspire others to experience the joy & richness of life.