This recipe for butternut squash hummus is a delicious variation of the traditional hummus. This dish is ideal for fall or any time of year because of the subtle sweetness and nutty flavor imparted by the roasted butternut squash. It's savory, creamy, and bursting with flavor.

Ingredients: 1 cup roasted butternut squash. 1 15-ounce can chickpeas, drained and rinsed. 2 cloves garlic, minced. 3 tablespoons tahini. 2 tablespoons olive oil. 2 tablespoons lemon juice. 1/2 teaspoon ground cumin. 1/2 teaspoon paprika. Salt and pepper to taste. 2-3 tablespoons water as needed. Toasted sesame seeds and fresh parsley for garnish.

Instructions: Put the roasted butternut squash, chickpeas, garlic that has been minced, tahini, olive oil, lemon juice, ground cumin, paprika, salt, and pepper in a food processor. If you need to, scrape down the sides of the food processor to make sure everything is well mixed. Blend until smooth. If the hummus is too thick, slowly add two to three tablespoons of water until it's like you like it. Add more salt, pepper, or lemon juice if you think it needs it after tasting. Put the butternut squash hummus in a bowl that will be used for serving. Add fresh parsley and toasted sesame seeds as a garnish. You can dip fresh vegetables, pita bread, or crackers in it. Have fun with your tasty Butternut Squash Hummus!

Prep Time: 15 minutes

Cook Time: 30 minutes

This unique twist on traditional hummus combines the flavors of edamame, miso, matcha, and wasabi for a delicious and nutritious dip. The edamame adds protein and a vibrant green color, while the miso and tahini provide depth of flavor. The matcha powder adds a subtle earthiness, and the wasabi paste gives a spicy kick. Perfect for serving as a snack or appetizer, this hummus is sure to impress!

Ingredients: 2 cups shelled edamame cooked. 2 tablespoons white miso paste. 2 tablespoons tahini. 2 cloves garlic, minced. 2 tablespoons lemon juice. 1 teaspoon matcha powder. 1 teaspoon wasabi paste. 2 tablespoons olive oil. Salt and pepper to taste. Water as needed.

Instructions: In a food processor, combine edamame, miso paste, tahini, garlic, lemon juice, matcha powder, wasabi paste, olive oil, salt, and pepper. Blend until smooth, scraping down the sides as needed. If the hummus is too thick, add water, 1 tablespoon at a time, until desired consistency is reached. Taste and adjust seasoning if needed. Transfer the hummus to a serving bowl. Garnish with a drizzle of olive oil, a sprinkle of matcha powder, and a pinch of sesame seeds, if desired. Serve with your favorite dippers.

Prep Time: 15 minutes

Cook Time: 0 minutes

Roasted Butternut Squash Hummus is a creamy and flavorful twist on traditional hummus, with the sweet and nutty flavor of roasted butternut squash. It's a perfect appetizer or snack option for parties or gatherings.

Ingredients: 1 small butternut squash, peeled and cubed. 2 tablespoons olive oil, divided. 1 can 15 ounces chickpeas, drained and rinsed. 2 cloves garlic, minced. 2 tablespoons tahini. 2 tablespoons lemon juice. 1/2 teaspoon ground cumin. 1/2 teaspoon smoked paprika. Salt and pepper to taste. 2 tablespoons water or more for desired consistency. Pita bread or vegetable sticks for serving.

Instructions: Preheat your oven to 400F 200C. Toss the cubed butternut squash with 1 tablespoon of olive oil, salt, and pepper on a baking sheet. Roast the squash in the preheated oven for about 25-30 minutes or until it's tender and slightly caramelized. Let it cool slightly. In a food processor, combine the roasted butternut squash, chickpeas, minced garlic, tahini, lemon juice, ground cumin, smoked paprika, salt, and pepper. Blend until smooth, scraping down the sides as needed. With the food processor running, slowly drizzle in the remaining 1 tablespoon of olive oil and water until you achieve your desired hummus consistency. Taste and adjust the seasonings, adding more salt, pepper, or lemon juice if necessary. Transfer the roasted butternut squash hummus to a serving bowl, garnish with a drizzle of olive oil, and a sprinkle of smoked paprika. Serve with pita bread or vegetable sticks for dipping. Enjoy!

Prep Time: 15 minutes

Cook Time: 30 minutes

With the creamy goodness of chickpeas and tahini combined with the rich umami flavor of white miso paste, miso hummus is a delightful twist on traditional hummus. It makes the ideal spread or dip for any situation.

Ingredients: 1 can 15 ounces chickpeas, drained and rinsed. 3 tablespoons tahini. 2 tablespoons white miso paste. 2 cloves garlic, minced. 2 tablespoons lemon juice. 2 tablespoons olive oil. 1/2 teaspoon ground cumin. Salt and pepper to taste. 2-3 tablespoons water for desired consistency. Sesame seeds and olive oil for garnish.

Instructions: This recipe calls for tahini, white miso paste, minced garlic, lemon juice, olive oil, ground cumin, salt, and pepper to be put in a food processor. Blend the ingredients together until they are smooth. Slowly add two to three tablespoons of water until you get the hummus consistency you want. You can add more salt, pepper, or lemon juice to suit your tastes if you think the seasoning needs it. Place the miso hummus in a bowl for serving. Add a little olive oil and sesame seeds on top to decorate. You can eat it with crackers, pita bread, or fresh vegetables. Have fun!

Prep Time: 10 minutes

Cook Time: 0 minutes

These Hummus Quesadilla Tacos are a delightful fusion of Mexican and Mediterranean flavors. They are quick to make and perfect for a light lunch or appetizer. The creamy hummus pairs wonderfully with the fresh veggies and cheese.

Ingredients: 4 small flour tortillas. 1 cup hummus. 1 cup shredded lettuce. 1 cup diced tomatoes. 1/2 cup diced red onions. 1/2 cup sliced black olives. 1/2 cup shredded cheddar cheese. 1/4 cup chopped fresh cilantro. 1 tablespoon olive oil. Salt and pepper to taste.

Instructions: Heat a non-stick skillet over medium heat and add olive oil. Place one tortilla in the skillet and spread 1/4 cup of hummus evenly on one half of the tortilla. Sprinkle 1/4 cup of shredded cheddar cheese on top of the hummus. Fold the tortilla in half, creating a semi-circle shape, and press gently with a spatula. Cook for 2-3 minutes on each side, or until the tortilla is golden brown and the cheese is melted. Repeat steps 2-5 for the remaining tortillas. Once all the quesadillas are cooked, carefully slice each one into 2 or 3 taco wedges. Top each taco with shredded lettuce, diced tomatoes, diced red onions, sliced black olives, and chopped fresh cilantro. Season with salt and pepper to taste. Serve your Hummus Quesadilla Tacos as a delicious and healthy snack or meal!

Prep Time: 15 minutes

Cook Time: 10 minutes

With the creamy goodness of chickpeas and tahini combined with the rich umami flavor of white miso paste, miso hummus is a delightful twist on traditional hummus. It makes the ideal spread or dip for any situation.

Ingredients: 1 can 15 ounces chickpeas, drained and rinsed. 3 tablespoons tahini. 2 tablespoons white miso paste. 2 cloves garlic, minced. 2 tablespoons lemon juice. 2 tablespoons olive oil. 1/2 teaspoon ground cumin. Salt and pepper to taste. 2-3 tablespoons water for desired consistency. Sesame seeds and olive oil for garnish.

Instructions: This recipe calls for tahini, white miso paste, minced garlic, lemon juice, olive oil, ground cumin, salt, and pepper to be put in a food processor. Blend the ingredients together until they are smooth. Slowly add two to three tablespoons of water until you get the hummus consistency you want. You can add more salt, pepper, or lemon juice to suit your tastes if you think the seasoning needs it. Place the miso hummus in a bowl for serving. Add a little olive oil and sesame seeds on top to decorate. You can eat it with crackers, pita bread, or fresh vegetables. Have fun!

Prep Time: 10 minutes

Cook Time: 0 minutes

With the creamy goodness of chickpeas and tahini combined with the rich umami flavor of white miso paste, miso hummus is a delightful twist on traditional hummus. It makes the ideal spread or dip for any situation.

Ingredients: 1 can 15 ounces chickpeas, drained and rinsed. 3 tablespoons tahini. 2 tablespoons white miso paste. 2 cloves garlic, minced. 2 tablespoons lemon juice. 2 tablespoons olive oil. 1/2 teaspoon ground cumin. Salt and pepper to taste. 2-3 tablespoons water for desired consistency. Sesame seeds and olive oil for garnish.

Instructions: This recipe calls for tahini, white miso paste, minced garlic, lemon juice, olive oil, ground cumin, salt, and pepper to be put in a food processor. Blend the ingredients together until they are smooth. Slowly add two to three tablespoons of water until you get the hummus consistency you want. You can add more salt, pepper, or lemon juice to suit your tastes if you think the seasoning needs it. Place the miso hummus in a bowl for serving. Add a little olive oil and sesame seeds on top to decorate. You can eat it with crackers, pita bread, or fresh vegetables. Have fun!

Prep Time: 10 minutes

Cook Time: 0 minutes

This quick and flavorful homemade hummus recipe is so easy to make. It's a great option for an easy and nutritious snack or as an appetizer at your next get-together.

Ingredients: 1 can 15 ounces of chickpeas, drained and rinsed. 3 tablespoons of tahini. 3 tablespoons of fresh lemon juice. 2 cloves of garlic, minced. 2 tablespoons of olive oil. 1/2 teaspoon of ground cumin. Salt and pepper to taste. 2 tablespoons of water adjust as needed. Optional garnishes: paprika, olive oil, fresh parsley. Pita bread or vegetables for serving.

Instructions: In a food processor, combine the chickpeas, tahini, lemon juice, minced garlic, olive oil, ground cumin, salt, and pepper. Process the mixture until it becomes a smooth paste, pausing to scrape down the sides of the processor bowl as needed. If the mixture is too thick, add water, one tablespoon at a time, until you achieve your desired consistency. Taste the hummus and adjust the seasoning with additional lemon juice, salt, or cumin as desired. Transfer the hummus to a serving bowl and drizzle with a bit of olive oil. You can also sprinkle some paprika and fresh parsley on top for garnish. Serve the speedy homemade hummus with pita bread, fresh vegetables, or your favorite dippers. Enjoy!

Prep Time: 10 minutes

Cook Time: 0 minutes