Instructions

1. In a bowl combine the tahini, olive oil, garlic, cinnamon, nutmeg, salt and pepper. Throw in a high power blender or food processor and blend until smooth.
2. Add the butternut squash and add the chickpeas with the blender or processor running, a little at a time until smooth. If using roasted butternut squash and you need fluid, use the brine from the chickpeas a little at a time. Blend until smooth.
3. In a small saucepan, melt the butter over medium heat. Once melted, swirl the pan until it bubbles and specks of brown butter start to form (2 mins) add in the sage leaves, cook for 1 additional minute. (3 mins) Remove from heat and leave the sage leaves in there.
4. To assemble: Pour hummus into a serving bowl. Make indentions with a spoon or spatula and drizzle the browned butter and sage leaves over the hummus. Sprinkle with toasted pine nuts. Serve with bread, crackers or veggies.