Roasted Yellow Squash Hummus: The Ultimate Summer Harvest Recipe

Fresh-made yellow squash hummus ready for snacking

If you have a vegetable garden, you probably already know the rule: look away from your squash patch for five minutes, and you’ll suddenly find yourself with a wheelbarrow’s worth of giant yellow crooknecks.

Don’t get me wrong—we love summer squash. It’s versatile, sweet, and incredibly prolific. But there comes a point in the season where you just can’t look at another side dish of sautéed squash and zucchini. (Though I have plenty of other ways of cooking it.)

Never turn your back on a squash or you’ll be overwhelmed!

Enter my absolute favorite way to use up the harvest: Roasted Yellow Squash Hummus.

This isn’t your average dip. By roasting the squash first, we caramelize its natural sugars and evaporate excess moisture, resulting in a velvety, vibrant, and slightly sweet upgrade to traditional hummus. It combines the tangy, nutty punch of chickpeas and tahini with the creamy goodness of fresh squash.

Why You’ll Love It (Aside from Countertops Cleared of Squash)

Aside from being a total crowd-pleaser at summer gatherings, this recipe is a nutritional powerhouse. It is naturally gluten-free, vegan (though we have a vegetarian yogurt option below!), and packed with health benefits:

• Plant-Based Protein & Fiber: Keeps you full and satisfied.
• Vitamin-Rich: Squash adds a heavy dose of Vitamins A and C to boost your immune system.
• Anti-Inflammatory Fats: Healthy doses of olive oil and sesame-rich tahini.

In our house, this is a summer staple. We whip up a batch every Sunday and keep it in the fridge for easy snacking all week long. Here is my foolproof recipe, complete with a low-carb alternative and a tahini-free option so everyone can dig in.

Terri’s Roasted Squash Hummus (The Classic)

Prep Time: 15 min | Cook Time: 30 min | Yield: 2-½ to 3 cups

The ingredients for yellow crookneck squash hummus

Ingredients

• 2 medium yellow crookneck or straightneck squash, sliced into 1/2-inch rounds (no need to peel!)
• 1 can (15 oz) chickpeas (garbanzo beans), drained and rinsed
• 1/3 cup tahini (sesame paste)
• 1/4 cup fresh lemon juice
• 1–2 cloves garlic, roughly chopped
• 2 tbsp olive oil (plus more for drizzling)
• 1/2 tsp ground cumin
• 1/2 tsp smoked paprika (trust me, this smoky contrast to the sweet squash is magic)
• Salt and black pepper to taste

Diet Adjustments & Swaps

The Low-Carb, No-Chickpea Alternative
Want something a bit lighter or keto-friendly? Skip the chickpeas entirely. This version relies on the squash itself for structure, creating a beautiful, dip-style spread.

• The Swap: Omit the chickpeas. Instead, use 3 medium yellow squash and bump the tahini up to 1/2 cup (the extra tahini helps thicken the naturally watery squash).

The Tangy Yogurt Alternative
Don’t have tahini or not a fan of the flavor? You can swap it out for a brighter, tangier finish.

• The Swap: Replace the 1/3 cup of tahini with 1/3 cup of plain Greek yogurt. (Note: Only do this for the chickpea version! If you try this with the low-carb, no-chickpea version, the dip will turn out too runny).

Step-by-Step Instructions

Step 1: Roast to Caramelize

The squash chopped and ready to roast

After roasting

Preheat your oven to 400°F (200°C). Toss your squash slices with 1 tablespoon of olive oil, salt, and pepper. Spread them on a baking sheet or in a pan. Roast for 25 to 30 minutes until the edges are beautifully golden brown and tender. Let them cool for a few minutes.

Terri’s Pro-Tip: Don’t skip the roasting! Squash holds a lot of water. Roasting intensifies the flavor and keeps your hummus from becoming a watery soup.

Step 2: Whip the Base

Add the garlic, lemon juice, and tahini to your food processor. Process for about 1 minute until the mixture becomes thick, creamy, and pale.

Why we do this: Whipping the tahini and lemon juice before adding the other ingredients is the ultimate culinary secret to getting restaurant-quality, ultra-smooth hummus.

Step 3: Combine and Purée

Add your roasted yellow squash, chickpeas (if using), cumin, smoked paprika, and a pinch of salt. Blend until completely smooth. With the food processor still running, slowly drizzle in the remaining olive oil.

Step 4: Taste and Adjust

Give it a taste test. Because summer squash is naturally sweet, you might want an extra squeeze of fresh lemon juice or another pinch of salt to balance the flavors. If the classic version feels a bit too thick, add a tablespoon of warm water and pulse. (The no-chickpea version will already be perfectly creamy!)

How to Serve It

Scrape the hummus into a shallow bowl, use the back of a spoon to create a beautiful swirl on top, and fill that well with a generous drizzle of good olive oil. Top with toasted pine nuts, pumpkin seeds, or an extra dusting of smoked paprika.

Yellow squash hummus ready to eat

Serve it up with warm pita bread, crisp cucumber slices, radishes, carrots, green beans or whatever is fresh from the garden.

Live and learn moment: We tried rushing this once by boiling the squash instead of roasting. Learn from our soggy mistakes—stick to the oven!