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Butternut Squash Hummus

Butternut Squash Hummus with Brown Butter & Fried Sage

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.

Course Appetizer, Snack
Servings 10


  • 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


  1. 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.

  2. 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.

  3. 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.