Butternut Squash Hummus

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!

butternut squash hummus


Butternut Squash Hummus



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!

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