Roasted Maple Butternut Squash Hummus

Made with warm spices, sweet butternut squash, and roasted pecans, this Roasted Maple Butternut Squash Hummus Dip has all your favorite fall flavors in just one recipe! Serve it as an appetizer or snack with pita, naan, crackers, and more!

Key Ingredients

tahini extra virgin olive oil Bush’s Chickpeas  maple syrup cinnamon nutmeg sea salt  cayenne pepper butternut squash

In a food processor, add all your ingredients. Pulse until smooth. Add an extra splash of water if the hummus is too thick.


Bake at 400 for 15-18 minutes or until butternut squash is fork tender. Set aside to cool slightly.

Preheat oven to 325. Line a large baking dish with parchment paper. Place pecan halves in a single layer and bake for 7-10 minutes, tossing half way through.

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.

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