Sweet and a little smoky, this hummus gets a surprising boost of flavor from roasted acorn squash.
Acorn Squash Hummus Recipe
Squash and hummus don’t instantly sound like a perfect pairing. In fact, it may seem like the squash wouldn’t bring much to the party at all. However, we’re going to char that squash before whipping it into the hummus for a smoky/chunky hummus that’s a great change of pace from the usual.
Yields 4 servings
- 1 acorn squash, halved and seeds removed
- 4 tablespoons butter
- Salt and pepper
- 8 tablespoons olive oil
- 4 teaspoons liquid smoke
- 2 cans chickpeas
- 2 tablespoons garlic powder
- 3 tablespoons tahini
- Juice of 1 lemon
- Preheat oven to 350 degrees F.
- Cover the inside of the squash with butter, salt and pepper.
- Bake the squash for an hour or until fork tender, then peel the skin with a knife.
- Mix the olive oil and liquid smoke together and pour into a plastic bag.
- Add the squash to the bag and shake to coat.
- Put the squash back on the baking sheet and broil for 5 minutes or until a char starts to form.
- Put the squash, chickpeas, garlic powder, tahini and lemon juice into a food processor and pulse until smooth.
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