Say goodbye to plain old hummus and give this savory roasted acorn squash hummus recipe without tahini a try instead! It’s super creamy, flavorful, and it’s the perfect fall-inspired snack to enjoy during the holidays. Vegan and gluten-free.
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Are you sick and tired of eating the same old plain traditional chickpea hummus? If so, this roasted acorn squash hummus recipe is exactly what you’ve been craving! The acorn squash gives hummus so much flavor and it adds so much creaminess.
Also, if you’re looking for a way to make homemade hummus without tahini, adding roasted acorn squash is the perfect substitution! The roasted squash adds flavor and makes the hummus extra smooth and creamy (that’s exactly what tahini does).
You can make this roasted acorn squash hummus all year round (like I do!) but it’s especially delicious and seasonal to make it during the fall. You’re going to love this easy to make, protein-packed, and super tasty snack or appetizer!
How to Make This Acorn Squash Hummus Recipe Without Tahini – Step by Step
Step #1 – Preheat the oven to 400 degrees. Use a sharp knife to carefully slice the acorn squash in half (try to cut around the stem as it’s tough to cut through) and remove the seeds.
Step #2: Drizzle a tiny bit of olive oil over the inside of the squash and use your fingers to massage it all over the exposed flesh. Season with a sprinkle of smoked paprika, sea salt and pepper. Bake for 45-60 minutes or until tender when pierced with a knife.
Step #3 – When the squash is almost done roasting, start to prepare the rest of the hummus ingredients in a blender or food processor. Rinse and drain one 14 oz can of chickpeas and then add them to the blender. Also add one small garlic clove, fresh lemon juice, olive oil, garam masala, cumin, smoked paprika, salt, and pepper.
Step #4 – When the acorn squash is done cooking, wait until it’s cool enough to handle and then scoop out the flesh and add it to the blender. Discard the skin. Blend on high until the hummus is smooth and creamy. Garnish with spicy red pepper flakes or a light sprinkle of smoked paprika.
Do I Have to Put Tahini in Hummus?
No, you don’t have to put tahini in hummus, it’s delicious with or without it. Tahini paste is added to hummus to make it smooth, creamy, and flavorful. However, you can use other ingredients to get a similar effect.
Can You Make Hummus Without Tahini or Oil?
Yes, you can make hummus without tahini or oil. If you’re looking for tahini substitutes, I go into detail in the next paragraph about different options you can use. If you follow a WFPB diet and don’t consume oil, you can substitute water for oil.
What Can You Use in Place of Tahini in Hummus?
If you want to make this hummus recipe without tahini because you don’t have it on hand or you just don’t want to use it, you can use any of the following ingredients as a substitute.
- Acorn Squash
- Peanut Butter
- Almond Butter
- Cashew Butter
- Sun Butter
- Sesame Oil
What Should You Eat With Homemade Hummus?
Pita bread, crackers, baby carrots, raw broccoli, raw cauliflower, celery sticks, cucumber slices, zucchini slices, sweet potato fries, and chips are all tasty options to dip into healthy homemade hummus.
What to do With Leftover Hummus?
There’s a couple ways to use up leftover hummus if you’re over dipping with crackers or veggies. You can use leftover hummus to make hummus quesadillas (recipe coming soon!) or add a little bit of hot pasta water to the hummus and turn it into pasta sauce.
You can also add a dollop of hummus to roasted vegetable wraps or water it down a little bit and use it as a salad dressing. If you don’t like any of thee options, you can freeze leftover hummus for a future snack.
Acorn Squash Hummus Notes
- You can substitute white beans for chickpeas, both options make this creamy hummus recipe without tahini.
- Fresh lemon juice is my favorite way to give hummus dip a bright flavor, but if you don’t have it you could substitute a lime or white wine vinegar.
- If you don’t want to use oil to make hummus, you can substitute water 1:1.
- Acorn squash skin is edible but it doesn’t blend very well into the hummus, so I recommend scooping out the squash and discarding the skin.
- If you do want to add tahini to the hummus, I recommend to add 2 tbsp. I buy tahini at Trader Joe’s because it’s inexpensive, organic, and vegan. You can see the price and what it looks like in my vegan Trader Joe’s grocery list.
- Store the leftover acorn squash hummus without tahini in an airtight container in the fridge for 4-5 days or freeze it for a future snack.
More Vegan Hummus Recipes You’ll Love!
Carob Peanut Butter Dessert Hummus
Dark Chocolate Dessert Hummus Truffles
Roasted Red Pepper Flavored Hummus Recipe Without Tahini
Roasted Vegetable Hummus Wraps
If you’ve tried this quick and easy hummus recipe without tahini, or any other recipe on the blog, please remember to rate the recipe and let me know what you thought of it in the comments below, I love hearing from you! You can also FOLLOW ME on FACEBOOK, TWITTER, INSTAGRAM and PINTEREST to see more delicious vegan recipes!
Roasted Acorn Squash Hummus Recipe Without Tahini
Equipment
- Blender or Food Processor
- Baking Tray
Ingredients
- 1 small acorn squash
- (1) 14 oz can chickpeas rinsed and drained
- 1 small garlic clove roughly chopped
- 1 tbsp fresh lemon juice (about half a large lemon)
- 1/4 tsp garam masala
- 1/4 tsp cumin
- 1/4 tsp smoked paprika
- 3 + 1 tbsp + tsp olive oil
- 1/4 tsp Himalayan pink sea salt
- black pepper to taste
- red pepper flakes
Instructions
- Preheat the oven to 400 degrees. Slice the acorn squash in half (try to cut around the stem as it’s tough to cut through) and remove the seeds.
- Drizzle a tiny bit of olive oil over the inside of the squash and use your fingers to. massage it all over the exposed flesh. Season wtih a sprinkle of smoked paprike, sea salt and pepper. Bake for 45-60 minutes or until tender when pierced with a knife.
- When the squash is almost done roasting, start to prepare the rest of the hummus ingredients in a blender or food processor. Rinse and drain one 14 oz can of chickpeas and then add them to the blender. Also add one small garlic clove, fresh lemon juice, olive oil, garam masala, cumin, smoked paprika, salt, and pepper.
- When the acorn squash is done cooking, wait until it’s cool enough to handle and then scoop out the flesh and add it to the blender. Discard the skin. Blend on high until the hummus is smooth and creamy. Garnish with red pepper flakes.
Notes
- You can substitute white beans for chickpeas, both options make delicious hummus without tahini.
- Fresh lemon juice is my favorite way to give hummus a bright flavor, but if you don't have it you could substitute a lime or white wine vinegar.
- If you don't want to use oil to make hummus, you can substitute water 1:1.
- Acorn squash skin is edible but it doesn't blend very well into the hummus, so I recommend scooping out the squash and discarding the skin.
- If you want to add tahini, I recommend to add 2 tbsp.
- Store the leftover acorn squash hummus without tahini in an airtight container in the fridge for 4-5 days or freeze it for a future snack.
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