Fall Hummus Bowls

This hummus is all jazzed up with baked butternut squash and warming spices like cardamom, ginger, cinnamon, nutmeg, and cayenne. Topped with some roasted butternut squash and sumac-maple roasted walnuts for crunch and a little drizzle of pomegranate molasses for some tang.

Spiced Butternut Squash Hummus, 

My favorite dipping items are apples, raw veggies (like tomatoes, carrots, and cauliflower), and crackers (these hot honey crackers are so good with it!). Apples might seem like a weird combination with hummus, but it works with the butternut squash and spices in this particular one. This hummus is still savory but errs slightly on the sweet and spicy side, instead of being super garlic-y and lemony like traditional hummus. If I run out of things to dip with, I love eating the leftover hummus by the fork with the roasted butternut squash and roasted walnuts.

The Pomegranate Molasses, Sumac Maple Roasted Walnuts, and Roasted Butternut Squash are fun additions to add crunch and a pop of flavor, but the hummus is also great by itself.

Spiced Butternut Squash Hummus + Pomegranate Molasses, Sumac Maple Roasted Walnuts, And Roasted Squash

Yields 2 cups hummus

Spiced Butternut Squash Hummus:

• 1 can chickpeas, drained and rinsed

• 1/4 cup tahini

• Juice from 1 lemon

• 1/2 cup baked butternut squash (see directions below for how-to)

• 2 tsp. maple syrup

• 1/4 tsp. ground cayenne and cinnamon

• 1/8 tsp. ground nutmeg, allspice, cardamom, and ginger

• Salt + pepper to taste

Toppings:

• Sumac + Maple Roasted Walnuts (see recipe below)

• Roasted Butternut Squash

• Pomegranate Molasses (storebought or can be made homemade by reducing 4 cups of pomegranate juice with 1/2 cup of sugar over the stove until a thickened syrup is formed)

• Vegetables of choice (carrots, cauliflower, cucumber, bell peppers, cucumber, celery, tomatoes, snap peas, etc.)

• Apple slices

• Pita/Crackers of choice (these Nuffs Hot Honey crackers are delish and go SO well with this hummus - I found a pack at Whole Foods.)

Sumac and Maple Roasted Walnuts:

• 1 cup walnut halves (can sub with pecans)

• 2 tsp. sumac

• 3 tbs. maple syrup

• 1 tbs. olive oil

• 1/2 tsp. kosher salt

Bake the butternut squash for puree: Preheat oven to 375ºF. Cut a butternut squash down the middle longways. Scoop the seeds out with a spoon. Lightly oil and salt the flesh of one-half of the squash. Peel and cut the other half into small bite-sized cubes and set aside for later. On a parchment-lined sheet tray, bake the full half flesh side down for roughly 45 minutes, or until the flesh is fork-tender. Remove and allow to cool before scooping out the flesh and discarding the skin. We’re only using 1/2 cup of this for the hummus, so save the rest of the baked squash to make pasta sauces, add to baked goods, mix into mashed sweet potatoes, or freeze and use in a fall smoothie! Turn the oven to 425ºF.

Make the hummus: Blend all of the hummus ingredients until very smooth, adding splashes of cold water as needed to get a smooth texture. Season to taste and refrigerate until chilled. While the hummus is chilling:

Roast the squash + pecans: Toss the butternut squash cubes with a drizzle of olive oil, salt, and pepper. Spread onto a parchment-lined sheet tray. Roast until golden brown and crispy, about 10-15 minutes on each side (flip halfway through).

Toss the pecans with the sumac, maple, salt, and oil. Spread onto another parchment-lined sheet tray. Roast for about 8-10 minutes, until bubbly and toasty. Watch carefully, as they cook fast. Let cool before assembling hummus bowls. This can also be done well in advance and stored in an airtight container.

To assemble: Spread the chilled hummus onto a plate/bowl (I love a shallow bowl for this). Drizzle with the pomegranate molasses. Garnish with the roasted squash and sumac + maple roasted pecans. Enjoy with your dipping items of choice!