butternut squash & rosemary white bean hummus

butternut squash & rosemary white bean hummus

On a mission to make tasty, healthy football foods.


This hummus is the first installment.

I remember the first time I tried hummus. I was in high school visiting my aunt who lives in San Francisco and my sister who was living with my aunt for the summer. So this was probably 2004ish maybe.


I got to my aunt’s cute apartment off Union, and I looked in the refrigerator to get a snack. Typical snacks at my house in Tupelo, MS – pretzels, baked lays, nutter butter bars, maybe some nature valley granola bars. Snacks in my aunt’s refrigerator – hummus.

Had NO clue what it was at the time, but my sister said she just fell in love with it.


Tried some hummus with a cracker that tasted like cardboard. Immediately walked to the corner market to buy some ice cream.

Hated. It.

LOVES it now. I think, at the time, I couldn’t get past what I knew it was. Plus the crackers didn’t help.

I especially like making my own hummus although you will always find a store bought hummus in my refrigerator as well.

I had soooo many white beans left over from the salad I made Monday so I decided to use leftovers in hummus and take it to a football party last weekend.


BIG HIT! And it made so much so I’ve been eating on it all week.

I topped it with coconut bacon. Ever heard of this stuff? I’m now addicted to it. It’s smoky, sweet, chewy and sooo good.

butternut squash & rosemary white bean hummus


  • 1 cup butternut squash puree (about 1/2 of a large, cooked butternut squash)
  • 1 1/2 cups cooked white beans (canned is fine)
  • 1/4 cup olive oil
  • 2 tbs tahini
  • 2 tsp apple cider vinegar
  • 1/2 tsp cinnamon
  • 1/2 tsp smoked paprika
  • 1/2 tsp cayenne pepper
  • 1 tbs fresh rosemary
  • Salt & pepper, to taste


  1. To roast my butternut squash, I cut in half, scoop out the seeds and brush with olive or coconut oil. Roast, face down, on 425 degrees for about 50 minutes (depending on the size) or until cooked all the way through. Let cool and scoop out the flesh.
  2. In a blender or food processor, blend all hummus ingredients except olive oil. Pulse until combined. While pulsing, stream in the olive oil. Blend/process until hummus reaches your desired consistency.
  3. Top with coconut bacon, if desired. Store in the refrigerator.


Leave a Comment

Your email address will not be published. Required fields are marked *