Best Butternut Squash Hummus Recipe: This Creamy Butternut Squash Hummus Is a Fall Favorite by Donna John

Snacks Vegetables
3 months ago
Best Butternut Squash Hummus Recipe: This Creamy Butternut Squash Hummus Is a Fall Favorite

Enjoy the fall season's bounty by making this easy butternut squash hummus recipe. It's creamy, healthy and packed with flavor. Enjoy with pita chips, crackers, vegetables or spread on toasted bread.

Cuisine: American
Prep Time: 10 minutes
Cook Time: 20 minutes to roast squash
Total Time: 30 minutes

Ingredients

  • 1 1/2 cups roasted butternut squash
  • 2 tablespoons olive oil
  • 1 can chickpeas, rinsed and drained
  • 2 tablespoons tahini
  • 2 garlic cloves
  • juice of 1 lemon
  • 1 - 2 tablespoons water (depends on thickness you desire)
  • 1/4 teaspoon smoked paprika
  • 1/4 teaspoon cumin
  • hazelnuts

Here's how to make it:

  1. Add all ingredients except hazelnuts to a food processor or blender. Season with salt and pepper, to taste. Process until smooth. Taste and adjust seasonings as needed.
  2. Pour into a serving bowl. Drizzle with a little more olive oil, sprinkle with more paprika and garnish with hazelnuts or roast the squash seeds and use those.

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Related Products on Amazon We Think You May Like:

Olive Oil
Olive Oil $4 & Up
Chickpeas
Chickpeas $1 & Up
Tahini
Tahini $3 & Up
Ground Cumin
Ground Cumin $3 & Up
Hazelnuts
Hazelnuts $5 & Up
Pita Chips
Pita Chips $3 & Up
Crackers
Crackers $3 & Up
Blenders
Blenders $25 & Up

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Elisa A. Schmitz 30Seconds
Holy smokes, does that look delish! Can't wait to try, Donna John!
Meredith Schneider
This sounds and looks amazing!
Donna John
Last night we made food: Thanksgiving Boozy Pecan Pie Milkshake Recipe: A Decadent, Creamy Bourbon Milkshake Recipe (Oh, My!) and today it was butternut squash hummus. If you haven't tried this, you really need to. It's delicious. My kids wanted it spicier, so we added more paprika (and used smoked paprika) and a few shakes of cayenne, too. Instead of hazelnuts we toasted the squash seeds, seasoned them with paprika and cumin, and sprinkled them over the top. My son even made a to-go container. Ate it with pita chips, naan and carrots. Meredith Schneider Elisa All 30SecondMom

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