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Easy Creamy Squash Pecan & Maple Hummus

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!
Prep Time 5 mins
Cook Time 20 mins
Total Time 25 mins
Course Appetizer, Snack
Cuisine Mediterranean
Servings 4
Calories 199 kcal


  • 1 1/2 cups/300g Cooked chickpeas or 15oz can drained.
  • 2 tbsp Tahini
  • 2 tbsp of cumin
  • 1/4 tsp of salt
  • 1 handful pecan nuts
  • 2 tbsp water
  • For the Squash:
  • 1/2 cup peeled and chopped butternut Squash
  • 1/4 tsp nutmeg
  • 1 tbsp maple syrup
  • 1 pinch chili flakes


  • 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.


This hummus can be stored in the fridge for up to 4 days.


Serving: 50gCalories: 199kcalCarbohydrates: 19.1gProtein: 7.9gFat: 6.2gFiber: 4.1gSugar: 4.9g
Keyword beetroot, creamy, dip, easytomake, healthy, hummus, proteinsnack, vegan, wfpb
Tried this recipe?Let us know how it was!