One of my favorite ways to eat seasonally is to take a classic recipe and give it a seasonal spin, like adding cranberries to basic muffins or pumpkin to macaroni and cheese. Butternut squash is one of my favorite autumnal ingredients, but it somehow often gets overlooked in my kitchen. It’s definitely a star in this hummus though!
With good TV back in full force in the fall, along with football season and the holidays, it seems like I’m always in need of a good appetizer to whip up this time of year. This hummus recipe is perfect because it’s familiar enough to appeal to most people, but just different enough to be interesting. Here butternut squash is roasted and combined with chickpeas, tahini, fresh lemon juice, and a few spices like smoked sweet paprika and ginger for a really addictive dip. Pumpkin seeds (also called pepitas) are quickly toasted in olive oil on the stovetop and drizzled on top of the hummus to add an addictive crunch factor.
You can serve this hummus with just about anything for dipping: pita bread, toasted pita chips, sliced baguette, crackers, or raw veggies all work well. If there are any leftovers, you can spread this hummus on a turkey or roasted veggie sandwich for a little fall flair.
Here are a few more hummus recipes you might enjoy:
Peanutty Thai Curry Hummus from An Edible Mosaic Roasted Garlic Kale Hummus from Recipe Girl Quick Smoky Red Pepper Hummus from An Edible Mosaic Jalapeno Honey Hummus from How Sweet It Is
