Game day. Tailgating. Movie night. After school snacktime. Can you think of an occasion that wouldn’t benefit from a great hummus recipe? This one is a little unexpected, and I think that may be why it’s one of our favorites. A sweet, creamy butternut squash hummus made with all-natural ingredients, perfect for kids and ideal for pairing with crackers, veggies, naan, or just about anything.
In fact, you can just eat it off the spoon if you want. I won’t tell.
Today, our hummus recipe sidekick is organic, gluten-free, non-gmo, vegan snacks from our sponsor, Mary’s Gone Crackers. Because…well, because they’re awesome and packed with so much good stuff. And when you add even more good stuff to the aforementioned good stuff?
*Mind = blown*
I left out the expected garlic and lemon and kicked the sweetness of the squash up just a little with some pure maple syrup. Notes of cinnamon warmed it up, and the combination of squash and tahini gave it a velvety smooth texture that even hummus skeptics will love.
To keep it easy, I used frozen butternut, but a fresh, roasted squash would only make this recipe better. The next time I have a few extra minutes or a few extra squash, the roasted version of this recipe is definitely happening.
(If you use a fresh squash, be sure to save the seeds to garnish your hummus. You can roast them just like pumpkin seeds!) And don’t forget the drizzle of maple! It’s the cherry on top, only better.
- 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
- 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.
- 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.
Now, if I could just decide whether I like it better with the crackers…or Mary’s Gone Crackers Sea Salt Pretzels!
I guess I’d better keep testing!