Smooth and creamy butternut squash hummus, perfect as a healthy snack or appetizer. Naturally sweet, lightly spiced, and packed with flavor.

Scale

2 cups roasted butternut squash cubes

1 can (15 oz) chickpeas, drained and rinsed

3 tbsp tahini

2 tbsp olive oil

1–2 cloves garlic

1 tsp lemon juice

1/2 tsp ground cumin

Salt and pepper, to taste

Optional: paprika or fresh parsley for garnish

1. Place roasted butternut squash, chickpeas, tahini, olive oil, garlic, lemon juice, and cumin in a food processor.

2. Blend until smooth and creamy, adding water a tablespoon at a time if needed to reach desired consistency.

3. Season with salt and pepper to taste.

4. Transfer to a serving bowl and garnish with paprika or fresh parsley if desired.

5. Serve with pita bread, crackers, or fresh vegetables.

Roast butternut squash ahead of time to save prep time.

Can be stored in an airtight container in the refrigerator for up to 5 days.

Add a pinch of cayenne for extra heat.

Keywords: Butternut Squash Hummus, Healthy Snack, Appetizer, Fall Snack