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Acorn Squash Hummus

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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

Taco Salad

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Taco Salad

Taco Salad

When I was a young girl, I would get to choose the dish I wanted for my birthday dinner. Most of the time, I went with tacos. I loved trying to stuff my tacos as full as I could, and I can still remember the c-r-u-n-c-h as I would bite into those tasty La Tiara shells. This Taco Salad recipe was inspired by my taco memories from childhood. The first time I made this dish, my husband questioned if it was really Daniel Fast approved because it tasted so good.
4.34 from 12 votes
Print Recipe
Course Salad
Servings 4

Ingredients
  

  • 1 14.5-ounce can corn kernels, drained
  • 1 15.5-ounce can pinto beans, undrained
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon salt
  • 1 tablespoon extra-virgin olive oil
  • 1/2 cup diced onion
  • 1 15-ounce can black beans, rinsed and drained
  • 1/2 tablespoon Taco Seasoning
  • 2 cups torn romaine or iceberg lettuce
  • Garnishes: Avocado slices, chopped green onions, sliced olives, and/or diced tomatoes

Instructions
 

  • Preheat oven to 425 degrees. Spread corn kernels out in one layer on a lightly oiled 11 x 17-inch baking sheet. Bake for 20-25 minutes, or until corn is browned and slightly crunchy.
  • While corn is roasting, place pinto beans in a small saucepan over medium heat. Add garlic powder and salt. Cook 10 minutes, stirring occasionally. Using a fork or potato masher, mash beans until they are the consistency of refried beans. Lower heat, and continue to cook until some of the liquid has evaporated and beans have thickened, about 10 minutes more. Stir frequently to avoid scalding beans on the bottom of the pan.
  • Heat olive oil over medium heat, and add onions. Cook until onions are soft and translucent. Add black beans, corn, and taco seasoning. Stir well to coat. Reduce heat to low, and keep warm until pinto beans are done. To serve, place about 1/2 cup lettuce on each plate, and top with 1/4 cup pinto beans and a heaping 1/2 cup of black bean and corn mixture. Add desired toppings to salad.
  • Yield: 4 servings (serving size: about 1 1/2 cups)