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Roasted Maple Butternut Squash Hummus

Easy homemade hummus made with canned chickpeas and topped with roasted maple butter squash!
Course Appetizer, dinner, lunch
Cuisine American, arab food, middle eastern
Calories
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

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