Maple Butternut Squash Hummus
Prep time
Total time
Recipe type: snack, appetizer
Serves: 2 cups
  • 1 15.5 oz can chickpeas
  • 1 10 oz bag frozen butternut squash, thawed and drained, if needed
  • 2 Tablespoons tahini
  • 1 teaspoon cinnamon
  • 2 Tablespoons pure maple syrup
  • 1 pinch salt
  • 2 Tablespoons avocado oil or EVOO
  • pumpkin seeds
  • maple syrup for drizzling
  1. Rinse and drain chickpeas. Put chickpeas, squash, and tahini in food processor and pulse until well-blended. Add cinnamon, salt and maple syrup and process on high speed. Drizzle oil in while processing until desired consistency is reached.
  2. Place hummus in a shallow bowl; top with pumpkin seeds, cinnamon and a drizzle of maple syrup. Serve with crackers, naan, or crudite. Cover and refrigerate unused portion up to one week.
Recipe by ABCs and Garden Peas at