Cucumber Cup with Butternut Squash Hummus

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Hey guys! I am loving these AWESOME cucumber cups with butternut squash “hummus.” If you are anything like me, you miss hummus like crazy while on Whole30, so I have created a delicious hummus that is free of chickpeas and completely Whole30 compliant. You are going to love this!!


  • 2 medium butternut squashes

  • 1 cucumber

  • ⅓ cup pine nuts

  • ⅓ cup olive or avocado oil

  • 3 garlic cloves

  • Juice of 1 lemon

  • 2 tbs tahini

  • 1 cup water

  • Sprigs of fresh basil to garnish


Cut the cucumber in 3/4 inch. Use a melon baller to hollow out the inside of the cucumber. Cut/cube the butternut squash and season with salt, pepper and olive oil. Roast the butternut squash on 375 degrees for 20-25 minutes. Finally, blend roasted squash and all other ingredients together in the blender until smooth. Fill a plastic sandwich bag with the creamy mixture and cut a whole at one of the corners. Pipe each cucumber with the hummus. Garnish with pine nuts and/or fresh basil.


Enjoy as an appetizer or a fun snack!