You’re going to be dipping everything into this beautiful vibrantEasy Creamy Squash Pecan & Maple Hummus! It's perfect for fall, and the flavors work wondefulyl well together!
1 1/2cups/300g Cooked chickpeasor 15oz can drained.
2tbspTahini
2tbspof cumin
1/4tspof salt
1handful pecan nuts
2tbspwater
For the Squash:
1/2cuppeeled and chopped butternut Squash
1/4tspnutmeg
1tbspmaple syrup
1pinchchili flakes
Instructions
Preheat the oven to 375F/200C.
Place the cubed squash onto a parchment paper lined tray and add the maple, nutmeg, and chili flakes. Mix well, then bake in the oven for about 20 minutes.Be careful, because, it may burn quickyl, as it has maple syrup which caremelizes and cooks quicker.
Once the squash is cooked and cooled, add all ingredients in a blender/food processor and blitz for 2-3 minutes until completely smooth.
Notes
This hummus can be stored in the fridge for up to 4 days.