Roasted Maple Butternut Squash Hummus Dip

5 from 1 vote

Roasted Maple Butternut Squash Hummus Dip

Sweet, creamy, and good for you, this Roasted Maple Butternut Squash Hummus Dip is perfect for a healthy appetizer or easy snack!

Prep Time10

Cook Time18

Total Time28

Course: Appetizer, dinner, lunch

Cuisine: American, arab food, middle eastern

Keyword: easy hummus recipe, how to make a roasted butternut squash, how to make hummus, maple butternut squash recipe, maple hummus, roasted butternut squash

Servings:

Author: Food Dolls

Equipment

1 Food processor
1 Baking dish

Ingredients

Cinnamon Maple Hummus

1/3 cup tahini stirred
1/4 cup extra virgin olive oil
1 16 ounce can Bush’s Chickpeas rinsed and drained
1 teaspoon maple syrup
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/2 teaspoon sea salt more or less to taste
1/8 teaspoon cayenne pepper optional
1/4 cup water

Roasted Butternut Squash and Chickpeas

2 cups butternut squash peeled and chopped into 1/2 inch pieces
1 16 ounce can Bush’s Chickpeas rinsed and drained
2 Tablespoons maple syrup
1/2 teaspoon cinnamon
3 Tablespoons extra virgin olive oil
1 teaspoon sea salt more or less to taste
1/2 teaspoon fresh ground black pepper

Toasted Pecans

4 ounces raw halved pecans

Instructions

Cinnamon Maple Hummus

In a food processor, add all your ingredients. Pulse until smooth. Add an extra splash of water if the hummus is too thick.
1/3 cup tahini, 1/4 cup extra virgin olive oil, 1 16 ounce can Bush’s Chickpeas, 1 teaspoon maple syrup, 1/2 teaspoon cinnamon, 1/4 teaspoon nutmeg, 1/2 teaspoon sea salt, 1/8 teaspoon cayenne pepper, 1/4 cup water

Roasted Butternut Squash and Chickpeas

Preheat oven to 400 degrees F.
Add all the ingredients in a baking dish. Toss everything together until it is all coated. Spread into a single layer. Bake for 15-18 minutes or until butternut squash is fork tender. Set aside to cool slightly.
2 cups butternut squash, 1 16 ounce can Bush’s Chickpeas, 2 Tablespoons maple syrup, 1/2 teaspoon cinnamon, 3 Tablespoons extra virgin olive oil, 1 teaspoon sea salt, 1/2 teaspoon fresh ground black pepper

Toasted Pecans

Preheat oven to 325 degrees F.
Line a large baking dish with parchment paper.
Place pecan halves in a single layer on the sheet.
4 ounces raw halved pecans
Bake for 7-10 minutes, tossing half way through. They will smell nutty and heavenly! Let cool.

Assemble

In a 10-inch bowl spread the hummus. Top with the roasted butternut squash and chickpeas.
Garnish with a drizzle of maple syrup, olive oil, toasted pecans and sweet paprika.

Video

Nutrition