Butternut Squash Blender Hummus {paleo, Vegan, Whole 30}

Who knew the humble cauliflower could be transformed into such a dreamy, creamy dip? This bean-less hummus is just as nutritious and satisfying as the original. Try it with carrot sticks, bell pepper slices, or gluten-free crackers for a healthy snack, appetizer, or side dish.

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Servings: 8

Prep Time: 00:00

Cook Time: 00:00

Main Ingredients

2 cups cooked cauliflower (i roasted mine)

1 cup cooked butternut squash (i roasted mine)

1 tablespoon each fresh rosemary*, olive oil, lemon juice, and tahini (or cashew butter)

1/2 teaspoon each garlic powder, lemon pepper, lemon zest, and salt


1Combine all the ingredients in the blender or food processor. Blend until smooth.

2Store in airtight container and enjoy for 10-14 days.

Additional Notes

*If you cannot find fresh rosemary, substitute 1 teaspoon dried rosemary.

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