This quick and easy butternut squash hummus is the best fall appetizer! It’s best topped with some pomegranate seeds (the savory and sweet combo is amazing) and fresh chopped sage leaves. I like to use the Trader Joe’s pumpkin and cranberry crackers or Simple Mill’s rosemary and sea salt crackers for dipping.
This hummus dip is perfect for game day snacking, Thanksgiving appetizer, or literally anything. Just warning you, it’s highly addictive!
1 cup butternut squash puree from a can, I get mine at Trader Joe’s
1 can of chickpeas, rinsed and drained
juice of 1 lemon
1 tbsp olive oil
1/4 cup tahini
2 cloves of peeled garlic
1/2 tsp parika
1/4 tsp cayenne
dash of cinnamon
salt and pepper to taste
pomegranate seeds for topping
fresh chopped sage for topping
crackers for dipping
Add butternut squash puree, chickpeas, lemon juice, olive oil, tahini, garlic, paprika, cayenne, cinnamon, salt and pepper to a food processor and blend until smooth.
Taste and adjust seasonings if need be.
Top hummus with pomegranate seeds and sage and dip with crackers!