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Acorn Squash Hummus

December 17, 2016 By Kristen Feola

Acorn Squash Hummus

Acorn Squash Hummus

Adding acorn squash to hummus takes it to a whole new nutritional level, boosting your intake of vitamins A, C, and B-6. The squash adds a subtle, sweet flavor that you'll enjoy.
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Print Recipe
Course Snack
Servings 12
Calories 146 kcal

Ingredients
  

  • 1 15-ounce can chickpeas, rinsed and drained
  • 1 cup cooked acorn squash
  • 1/4 cup tahini
  • 1/4 cup water
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons fresh lemon juice
  • 2 cloves garlic, minced
  • 1/4 cup fresh parsley, packed
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground cumin

Instructions
 

  • Place ingredients in a food processor or blender. Process, scraping sides of bowl often, until mixture is a smooth paste. You can either refrigerate at this point, or serve immediately.

Notes

  • Substitute butternut squash for acorn squash for a slightly different flavor.
  • Hummus has more flavor after it has been refrigerated at least 24 hours before serving. It can be refrigerated up to a week and frozen up to 3 months.
  • Use as a dip for fresh vegetables.
  • Serve with Whole Grain Tortillas.

Nutrition

Calories: 146kcalCarbohydrates: 9gProtein: 5gFat: 10gFiber: 3g
Previous Post: « January 2017 Online Daniel Fast
Next Post: Butternut Squash Fries »

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