This Butternut Squash Hummus with Brown Butter & Fried Sage is an fall easy appetizer and snack. The nutty brown butter gives an extra flavor punch to the already rich hummus.
We are officially halfway through September and the fall equinox is less than a week away so I’m going to say it’s officially okay for me to start posting fall recipes. I mean, let’s think about it – by the time you read this, put all the ingredients on your shopping list, finally get around to schlepping to the store, and then get into the kitchen to make it, it will probably be fall. And you know what? That is good enough for me!
Plus, let’s be honest, I was too excited about this recipe to wait. I got the idea after searching through my cookbook club’s monthly pick, Eat Cook LA, which features a hummus recipe with brown butter on it. It’s pure genius and I knew I had to make my own seasonal version with herbs and vegetables (because I’m always trying to add more vegetables into everything).
The result is this silky and flavor-packed Butternut Squash Hummus with Brown Butter & Fried Sage. To keep the recipe manageable but delicious, I cut corners and also don’t. To cut a corner, I use canned chickpeas and pureed butternut squash which not only allows us to speed up the cooking process but also gives complete control over how sweet the hummus will be. And then on the flip side, I take the extra time to peel the chickpeas (I KNOW – this sounds like it would be super annoying but a light pinch causes the skin to come right off, I promise). If the idea of peeling 2 cans of chickpeas is annoying enough to make you not want to make this recipe then don’t peel the chickpeas. Don’t worry – the hummus will still taste delicious but just won’t be as smooth.
This Butternut Squash Hummus with Brown Butter & Fried Sage is an fall easy appetizer and snack. The nutty brown butter gives an extra flavor punch to the already rich hummus.
- 1/3 cup olive oil
- juice from 1 lemon
- 1 tsp cinnamon
- 2 garlic cloves peeled
- 1/2 cup tahini
- 1/2 tsp salt
- 2 15 oz cans of chickpeas drained, rinsed, and peeled (optional on peeling but recommended)
- 1 15 oz can of pureed butternut squash
- pepper to taste
- 3 Tbsp butter
- 1 Tbsp roughly torn sage leaves
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Whisk together the olive oil, lemon juice, cinnamon, garlic cloves, tahini, and salt in a food processor until smooth. With the processor running, add in the chickpeas, 1/2 cup at a time, until smooth. Next, add in the butternut squash and pulse until completely smooth. Set aside.
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In a small saucepan, melt the butter over medium heat. Once melted, watch closely and swirl the pan often until it bubbles and specks of brown butter start to form. Remove from heat and add in sage leaves.
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To assemble: Transfer hummus to a small serving bowl and use the back of the spoon to create an indent in the center. Pour browned butter and sage leaves over the hummus. Sprinkle with a dash of salt and pepper. Serve right away with crackers.
Love hummus? Make sure to bookmark some of these additional hummus recipes:
