Spiced Squash Hummus
Spiced and roasted acorn squash whipped with white beans or chickpeas makes the perfect healthy dip. A great game-day snack with zucchini, carrot or sweet pepper spears.
You will need an 8 cup (or larger) food processor for this recipe, or a high speed blender like a Vitamix.
Set your oven to 400 degrees. Slice your acorn squash in half, and slice off a small circle of the skin from the back so it rests evenly on the baking sheet. Scoop out seeds and save for another use (or rinse and roast alongside squash!). Paint the flesh with some olive oil, and sprinkle about 2/3rds of your spice blend on top.
Roast for 1 hour, or until squash is easily pierced with a knife. Allow to cool.
While the squash is roasting, add your sunflower seeds to your food processor. Pulse till it becomes a flour, and then process on high until it turns from a flour to a paste.
Once it looks like a paste, add in 4 tbsp of oil (melted coconut or sunflower) 2 tbsp at a time, and continue to blend till it's nice and smooth-- this might take a few minutes.
Allow the squash to cool, then scoop it into the bowl of the processor (appx 4 cups of squash) and add in the salt, the beans or peas, the garlic and lemon juice. Process till very smooth, again this will take a couple of minutes to become totally smooth, and taste to adjust seasoning. If it needs a bit more of bite, add more lemon juice.
Wrap with cling wrap and chill. Serve cold with the rest of the spices sprinkled on top along with pita or sliced vegetables.
Inspired by Stacey Homemaker's Acorn Squash Hummus.
Ingredients
Directions
You will need an 8 cup (or larger) food processor for this recipe, or a high speed blender like a Vitamix.
Set your oven to 400 degrees. Slice your acorn squash in half, and slice off a small circle of the skin from the back so it rests evenly on the baking sheet. Scoop out seeds and save for another use (or rinse and roast alongside squash!). Paint the flesh with some olive oil, and sprinkle about 2/3rds of your spice blend on top.
Roast for 1 hour, or until squash is easily pierced with a knife. Allow to cool.
While the squash is roasting, add your sunflower seeds to your food processor. Pulse till it becomes a flour, and then process on high until it turns from a flour to a paste.
Once it looks like a paste, add in 4 tbsp of oil (melted coconut or sunflower) 2 tbsp at a time, and continue to blend till it's nice and smooth-- this might take a few minutes.
Allow the squash to cool, then scoop it into the bowl of the processor (appx 4 cups of squash) and add in the salt, the beans or peas, the garlic and lemon juice. Process till very smooth, again this will take a couple of minutes to become totally smooth, and taste to adjust seasoning. If it needs a bit more of bite, add more lemon juice.
Wrap with cling wrap and chill. Serve cold with the rest of the spices sprinkled on top along with pita or sliced vegetables.