Acorn Squash Hummus

Acorn Squash Hummus
Serves 12
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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Ingredients
  1. 1 (15-ounce) can chickpeas, rinsed and drained
  2. 1 cup cooked acorn squash
  3. 1/4 cup tahini
  4. 1/4 cup water
  5. 2 tablespoons extra-virgin olive oil
  6. 2 tablespoons fresh lemon juice
  7. 2 cloves garlic, minced
  8. 1/4 cup fresh parsley, packed
  9. 1/2 teaspoon salt
  10. 1/4 teaspoon ground cumin
Instructions
  1. 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
  1. 1. Substitute butternut squash for acorn squash for a slightly different flavor.
  2. 2. 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.
  3. 3. Use as a dip for fresh vegetables.
  4. 4. Serve with Whole Grain Tortillas.
Calories per serving
  1. Total Fat 10 g
  2. Total Carbohydrate 9 g
  3. Dietary Fiber 3g
  4. Sugars 0 g
  5. Protein 5 g
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