Acorn Squash Hummus
Why I Love This Recipe
FEATURING: Acorn squash and garlic.
Roasted acorn squash blended with chickpeas makes for a heavenly creamy dip. Roasting squash is easy, but just keep your eye on it in the last minute or two to avoid over roasting it!
Ingredients You'll Need
1 cup peeled acorn squash, diced in 1/2 inch cubes
2 large garlic cloves, skin on
1 clove garlic, peeled & minced (~1 Tbsp) (optional)
1 lemon, juiced (2 Tbsp)
1 15-ounce (425 g) can chickpeas, lightly rinsed + drained
1/3 cup tahini
3-4 Tbsp olive oil, plus more for roasting garlic
Sea salt + pepper to taste (~1/4 tsp each)
1/2 tsp ground cumin
1/4 tsp paprika
1/4 tsp ground garam masala and/or cayenne pepper (optional)
1/2 cup fresh parsley, chopped (optional)
FOR SERVING (optional)
Whole-wheat pita chips (or crackers, or melba toasts)
Carrots (or other veggie of choice), cut in matchsticks
Preheat oven to 400 degrees F (204 C) and position a rack in the middle of the oven.
Add cubed and unpeeled garlic cloves to a baking sheet and drizzle with 1 Tbsp olive oil and a pinch each salt and pepper. Toss to combine.
Bake for 12-15 minutes, or until all squash is fork tender and the garlic is golden brown. Let cool 5 minutes.
Peel roasted garlic and add to food processor or blender, along with squash, 1 clove fresh minced garlic, lemon juice, chickpeas, tahini, olive oil, salt, pepper, cumin, paprika, garam masala (or cayenne pepper, if using, and parsley (optional).
Purée until creamy and smooth, scraping down sides as needed and adding more olive oil or a touch of water if it's too thick.
Taste and adjust seasonings. Then serve immediately with pita chips and vegetables of choice. Alternatively, refrigerate until fully chilled - about 3-4 hours - for a thicker, creamier dip.
Store leftovers, covered, in the refrigerator up to 4-5 days, though best when fresh.