Get ready to fall in love with this Roasted Maple Butternut Squash Hummus Dip! It’s like autumn in a bowl, packed with cozy spices, sweet butternut squash, and crunchy roasted pecans.
We adore this dip for its flavor but it’s also so versatile. It’s perfect for dipping pita, naan, crackers, veggies, or any of your other favorite dippers! Trust us, this hummus is a total crowd-pleaser!
Table of Contents
- What Is Roasted Maple Butternut Squash Hummus Dip?
- Ingredients for the Best Butternut Squash Hummus Dip
- Step-By-Step Instructions to Make This Easy Hummus Recipe
- For the Hummus Dip
- For the Toppings
- How to Prepare the Hummus Dip
- How to Roast Butternut Squash
- How to Toast the Pecans
- Do I Need to Peel the Chickpeas?
- Serving Suggestions
- Storage Options
- More Recipes with Warm Fall Flavors You’ll Love
- Roasted Maple Butternut Squash Hummus Dip Recipe
What Is Roasted Maple Butternut Squash Hummus Dip?
Just like more traditional hummus recipes, this hummus dip is made with a base of chickpeas and tahini and is served as a dip or spread. However, for an extra boost of warm fall flavors, we took it up a notch with the addition of warm spices, sweet butternut squash, and roasted pecans! It’s guaranteed to become a new fall staple for your household. Honestly, how could it not? Hummus dip on its own is a great snack, but add in the maple syrup and cinnamon, and this becomes a winner for sure.
Ingredients for the Best Butternut Squash Hummus Dip
The ingredients for this hummus dip are simple and delicious. You just need the following items.
- Tahini – Smooth and creamy, tahini is made from ground sesame seeds and is a crucial component in your hummus, helping to thin it out and add even more flavor.
- Extra Virgin Olive Oil – The addition of olive oil will help smooth out the rest of the ingredients into a dip.
- Chickpeas – Also known as garbanzo beans, chickpeas are the main ingredient in this hummus dip. Make sure you rinse and drain them if you use a canned version!
- Maple syrup – Just a dash of syrup provides a hint of sweetness that transforms this hummus dip from good to great.
- Cinnamon and Nutmeg – These warm spices create the classic fall flavors we all know and love.
- Cayenne Pepper – Technically, cayenne is optional, but who doesn’t love a sweet and spicy combo?!
- Water – Use as little or as much water as you’d like to get your hummus dip to the perfect consistency.
- Butternut Squash – Sweet and full of nutrients, roasted squash is used as a topping for a bit of extra fall flavor that will leave you coming back for more.
Step-By-Step Instructions to Make This Easy Hummus Recipe
The secret to making the best hummus dip is to prepare the ingredients separately. Then, add them all together and blend! Don’t worry; we’ll walk you through the steps.
For the Hummus Dip
- Place all of your hummus ingredients into a blender.
- Blend until a smooth texture is formed. Use water to thin out your hummus dip as needed.
For the Toppings
- Preheat the oven to 400°F.
- Toss the butternut squash and chickpeas with the remaining ingredients.
- Spread the mixture out into an even layer in a baking dish.
- Roast until the butternut squash is fork tender.
- Toast the pecans for about 7-10 minutes at 325°F.
How to Prepare the Hummus Dip
The easiest part of this recipe, making this hummus dip is a breeze and it comes together in minutes.
- Place all of your hummus ingredients into a blender.
- Blend until a smooth texture is formed. Use water to thin out your hummus dip as needed.
How to Roast Butternut Squash
Roasting the squash in the oven is the key to releasing its natural sugars, making it extra sweet!
- Slice off the ends of the butternut squash.
- Peel the outer skin.
- Cut the squash in half lengthwise.
- Remove all of the seeds.
- Dice the remaining squash into even pieces.
- Toss all of the ingredients together.
- Arrange the mixture on a baking dish in a single layer.
- Roast at 400°F for 15-18 minutes.
How to Toast the Pecans
Adding toasted pecans is the final cherry on top that makes this dish truly incredible. Not only does it add loads of flavor, but it also provides a satisfying crunch that pairs perfectly with the smooth texture of the hummus.
- Preheat the oven to 325°F.
- Place the pecan halves on a baking dish in a single layer.
- Toast for about 7-10 minutes, making sure to toss them halfway through so they cook evenly!
Do I Need to Peel the Chickpeas?
While not necessary, it is recommended to peel the chickpeas before using them. To peel the chickpeas easily, just warm them up on the stove. Then, rinse and rub them together between your hands. This will cause the skins to fall right off, giving your hummus dip a creamier and richer texture and taste.
Serving Suggestions
There are endless ways to serve this hummus dip! In fact, we’ve been known to just eat it with a spoon. However, some fantastic options for dipping include:
- Pita Bread
- Pita Chips
- Naan Bread
- Sliced Veggies
Storage Options
In our homes, this recipe disappears within minutes of us making it! However, if you do want to store it, just place it in an airtight container in the fridge for 3-4 days.
More Recipes with Warm Fall Flavors You’ll Love
Can’t get enough fall flavors? Here are some other fall-inspired dishes you might enjoy:
- Light and filling, this Fall Harvest Salad uses lots of fall staples for a healthy meal full of flavor.
- These Pumpkin Pancakes make for an unforgettable breakfast your whole family will love!
- Simple and sweet, no one can ever say no to a serving of Baked Cinnamon French Toast.
- An easy comfort food, this Slow Cooker Butternut Squash is healthy, vegan, and perfect for weeknight dinners.
Roasted Maple Butternut Squash Hummus Dip
Ingredients
Cinnamon Maple Hummus
- 1/3 cup tahini stirred
- 1/4 cup extra virgin olive oil
- 1 16 ounce can Bush’s Chickpeas rinsed and drained
- 1 teaspoon maple syrup
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/2 teaspoon sea salt more or less to taste
- 1/8 teaspoon cayenne pepper optional
- 1/4 cup water
Roasted Butternut Squash and Chickpeas
- 2 cups butternut squash peeled and chopped into 1/2 inch pieces
- 1 16 ounce can Bush’s Chickpeas rinsed and drained
- 2 Tablespoons maple syrup
- 1/2 teaspoon cinnamon
- 3 Tablespoons extra virgin olive oil
- 1 teaspoon sea salt more or less to taste
- 1/2 teaspoon fresh ground black pepper
Toasted Pecans
- 4 ounces raw halved pecans
Instructions
Cinnamon Maple Hummus
- In a food processor, add all your ingredients. Pulse until smooth. Add an extra splash of water if the hummus is too thick.1/3 cup tahini, 1/4 cup extra virgin olive oil, 1 16 ounce can Bush’s Chickpeas, 1 teaspoon maple syrup, 1/2 teaspoon cinnamon, 1/4 teaspoon nutmeg, 1/2 teaspoon sea salt, 1/8 teaspoon cayenne pepper, 1/4 cup water
Roasted Butternut Squash and Chickpeas
- Preheat oven to 400 degrees F.
- Add all the ingredients in a baking dish. Toss everything together until it is all coated. Spread into a single layer. Bake for 15-18 minutes or until butternut squash is fork tender. Set aside to cool slightly.2 cups butternut squash, 1 16 ounce can Bush’s Chickpeas, 2 Tablespoons maple syrup, 1/2 teaspoon cinnamon, 3 Tablespoons extra virgin olive oil, 1 teaspoon sea salt, 1/2 teaspoon fresh ground black pepper
Toasted Pecans
- Preheat oven to 325 degrees F.
- Line a large baking dish with parchment paper.
- Place pecan halves in a single layer on the sheet.4 ounces raw halved pecans
- Bake for 7-10 minutes, tossing half way through. They will smell nutty and heavenly! Let cool.
Assemble
- In a 10-inch bowl spread the hummus. Top with the roasted butternut squash and chickpeas.
- Garnish with a drizzle of maple syrup, olive oil, toasted pecans and sweet paprika.
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Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
