Roasted Maple Butternut Squash Hummus
Easy homemade hummus made with canned chickpeas and topped with roasted maple butter squash!
Ingredients
Cinnamon Maple Hummus
- 1/3 cup tahini (stirred)
- 1/4 cup extra virgin olive oil
- 1 16 oz can Bush’s Chickpeas (rinsed and drained)
- 1 tsp maple syrup
- 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- 1/2 tsp sea salt (more or less to taste)
- 1/8 tsp 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 oz can Bush’s Chickpeas (rinsed and drained)
- 2 tbsp maple syrup
- 1/2 tsp cinnamon
- 3 tbsp extra virgin olive oil
- 1 tsp sea salt (more or less to taste)
- 1/2 tsp fresh ground black pepper
Toasted Pecans
- 4 oz 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.
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.
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.
- 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
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