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.
Servings 12
Calories 146 kcal
- 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
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.
- 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.
Calories: 146kcalCarbohydrates: 9gProtein: 5gFat: 10gFiber: 3g