Butternut Squash Hummus with Seeded Crackers is a silky, golden dip that brings autumn's bounty to your table in the most flavorful way. Roasted squash meets creamy tahini, garlic, and lemon for a nutrient-packed twist on traditional hummus, while the crispy, crunchy seed crackers offer a satisfying contrast. This vibrant appetizer is perfect for Thanksgiving or any fall gathering, offering guests something both familiar and refreshingly new.
While hummus is a staple of Middle Eastern cuisine, known for its chickpea-tahini base and garlicky zing, this variation introduces roasted butternut squash—an American autumn favorite. The fusion of classic hummus with seasonal produce bridges culinary traditions, reflecting a modern appreciation for nutritious, plant-based ingredients. Seed crackers, inspired by Nordic crispbreads, add a rustic, wholesome touch, echoing the Scandinavian love for simple, nourishing foods.
The roasted butternut squash adds a natural sweetness and creamy texture to the hummus, blending seamlessly with tahini’s nuttiness. A splash of lemon juice brightens the flavor, while garlic and cumin introduce a savory depth. The seed crackers are a symphony of textures—sunflower, pumpkin, chia, sesame—all baked into crispy perfection, bringing earthy tones and a touch of crunch to each bite.
The hummus begins with roasting the squash until it caramelizes and deepens in flavor. It’s then blended with tahini, lemon, and garlic to achieve that velvety smooth texture. The seed crackers come together as a simple batter, spread thinly on a sheet, and baked until golden and crisp. The contrast between the creamy dip and the toothsome crackers is what makes this dish so satisfying.
A vibrant fall appetizer featuring roasted butternut squash blended into creamy hummus and paired with homemade seed crackers. Perfect for holiday gatherings.
Preheat oven to 375°F. Spread cubed butternut squash on a baking sheet, drizzle with 1 tablespoon olive oil, and toss to coat.
Bake for 25–30 minutes, flipping halfway through, until tender and lightly browned.
In a food processor, add roasted squash, chickpeas, tahini, lemon juice, garlic, cumin, and 1 tablespoon olive oil. Blend until smooth.
Add salt and pepper to taste and blend again.
In a bowl, combine sunflower seeds, pumpkin seeds, chia, sesame, almond flour, water, and salt. Stir until thickened.
Spread the mixture thinly on a parchment-lined baking sheet. Bake at 375°F for 25–30 minutes, until golden and crisp.
Once cool, break into rustic pieces.
Place the hummus in a shallow serving bowl or spread it on a platter with a swirl on top. Drizzle with extra-virgin olive oil and sprinkle with smoked paprika, chopped fresh parsley, or pomegranate seeds for a festive touch.
Arrange the seeded crackers around the hummus or in a basket on the side.
The butternut squash hummus and seed crackers are a testament to the beauty of seasonal eating. It’s a cozy, elegant appetizer that elevates the humble squash to something party-worthy. The creamy dip and crunchy crackers play off each other like a perfect autumn duet.
Serve the hummus in a wide shallow bowl with a drizzle of olive oil and a sprinkle of paprika or za’atar. Add pomegranate seeds for a pop of color and tartness. For variety, try the crackers with different seeds or swap almond flour with oat flour for a nut-free version.
Feel free to customize the spices and textures to your taste. This recipe is versatile and forgiving—whether you want to make it spicier, nuttier, or even sweeter. Embrace the season and get creative with what you have.