Pecan Smoked Winter Squash Hummus, Candied Pecans

Chef Thomas McKeown View Bio


  • 1 ½ lb Local Winter Squash, such as butternut
  • 3 Tbsp Georgia Olive Oil, divided
  • 1 ½ cup Chickpeas, drained with liquid reserved
  • 2 Tbsp Tahini
  • 2 clove Minced Garlic
  • 1 ea Lemon, juiced
  • ½ tsp Salt
  • To taste Black Pepper
  • Pinch Cumin
  • ¼ tsp Paprika
  • ½ cup Candied Pecans, chopped
  • Applewood smoked salt, to taste (optional)


  1. Cut winter squash in half and deseed. Coat with Georgia Olive Oil, salt and pepper. Place on a smoker on medium heat with pecan wood. Smoke until fork tender, about 1 ½ hours. Or, bake at 350 degrees for 1 hour or until tender.
  2. Add squash, 1 ½ Tbsp olive oil, chickpeas, tahini, garlic, and lemon to a food processor or blender and process until smooth.
  3. Add in spices and blend until well combined. Taste for seasoning. If baked, add applewood smoked salt for seasoning to create a smoky flavor. Top with more olive oil and candied pecans for garnish.
  4. Serve with vegetables, crackers, or toasted bread for dipping.