Roasted Butternut Squash Hummus



  • 2 cups roasted butternut squash ( I roasted in about a tbsp of olive oil and a sprinkle of cinnamon for about 30- 40 mins at 405)
  • 1 15 oz can chickpeas, drained and rinsed
  • 2 tablespoons extra virgin olive oil
  • 2 cloves garlic
  • pumpkin seeds (pepitas)
  • 1/3 cup ice cold water
  • 4 fresh sage leaves


  1. Place roasted butternut squash into a food processor
  2. Add the chickpeas, garlic, sage leaves, olive oil.
  3. Process until smooth and all is combined.
  4. Slowly pour in 1/3 cup of ice cold water as the mixture is processing.
  5. Place in container and top with pumpkin seeds!
  6. Store in the fridge.


Original Recipe  


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