Roasted acorn squash hummus is vegan, vegetarian, and low-calorie. It’s a creamy delicious snack that’s packed with protein that everyone will love!
Acorn Squash Hummus
Acorn squash is my absolute favorite squash! It has such a creamy texture and sweet flavor. I love to roast slices of acorn squash as a side dish or make acorn squash soup – It’s so tasty!
I love hummus too, so, why not make acorn squash hummus?
Hummus is smooth and creamy on its own, blending it with acorn squash gives it an extra layer of flavor and a hidden veggie! You guys know that I like to hide extra veggies in my recipes so you don’t even know your eating something really good for you!
A FEW OF OUR FAVORITE HIDDEN VEGETABLE RECIPES:
- 30-Minute ginger cauliflower fried rice
- Italian lentil quinoa meatballs
- Watermelon popsicles
- Coconut crusted cauliflower tacos
- Butternut squash spinach pasta sauce
- Roasted cauliflower cashew cream alfredo sauce
- Acorn squash hummus
- Cashew cream spinach artichoke dip
Acorn Squash Seeds
Look at that squash! Aren’t the colors beautiful? When I roast squash, I like to sprinkle cayenne pepper and paprika on top. Sweet and spicy is one of my favorite flavor combos. The smell coming out of the oven is when the squash is baking is absolutely mouthwatering!
Don’t forget to save the seeds that you scoop out of the acorn squash. Rinse and dry them, bake at 300 degrees for 20 minutes with your favorite seasonings and you have a delicious snack! I like to use as many parts of the vegetable that I can, I hate wasting food.
What’s the Secret to Getting Super Smooth Acorn Squash Hummus?
The key to making your acorn squash hummus SUPER creamy is to peel the skins off the chickpeas before you blend them. It’s really simple, it only took me 5 minutes to peel a whole can of chickpeas. Just hold the chickpea with two fingers and the rub, the skin will come right off.
Don’t get me wrong, the skins are totally edible but if you don’t remove the skins, the acorn squash hummus will have a slightly grainier consistency. Still delicious, just not as smooth as when you remove the skins. I think it’s definitely worth the 5 minutes to peel them.
Speaking of chickpeas, have you guys tried crunchy baked chickpeas? They’re sooo good, it’s one of my favorite healthy protein-packed snacks! Definitely give them a try if you haven’t yet.
What’s Chickpea Aquafaba?
Have you guys heard of Aquafaba? It’s bean juice that’s used as a vegan egg replacement.
It’s a pretty new concept to me, I just recently read about it while I was on Pinterest one day. You know the juice that’s in the can of chickpeas, that you usually toss? It’s being used in all kinds of dessert recipes!
When it’s whipped, it looks just like meringue and when drained from the chickpeas, it looks like egg whites. Crazy right!?
UPDATE – I whipped the aquafaba with a little bit of cream of tartar until it had stiff peaks. It turned into a delicious whipped cream! It really works, I was shocked!
Acorn Squash Hummus Dippers:
I like hummus with all kinds of dippers! What’s your favorite?
- Zucchini sticks
- Tortilla chips
- Carrot sticks
- Broccoli stalks
- Cucumber slices
- Cauliflower florets
Today, I was feeling like dunking some cucumber slices into the acorn squash hummus. Creamy and crunchy – another delicious flavor combo! Also, sprinkle some red pepper flakes on top for an extra kick and a drizzle of olive oil so it looks extra fancy!
- 1 small acorn squash
- 1 Tbsp of olive oil + a pinch of paprika, cayenne, garam masala, salt & pepper for roasting the squash.
- 1 can chickpeas, rinsed and drained
- 1 garlic clove, minced
- 1 Tbsp Lemon juice
- ⅛ tsp garam masala
- ⅛ tsp cayenne pepper
- 3-4 Tbsp olive oil
- Sea salt & pepper to taste
- Red pepper flakes to garnish
- Preheat oven to 400 degrees.
- Cut the acorn squash in half, remove the seeds. (Rinse, dry and roast the seeds for a snack!)
- Line a tray with parchment paper, put squash face up and drizzle with olive oil. Sprinkle a pinch of paprika, garam masala, cayenne, salt and pepper over each half of squash.
- Bake for 20-25 minutes or until pierced with a fork easily. Remove & let cool.
- Drain and rinse the chickpeas. Remove the skins & add to the blender.
- Scoop the squash out of the skins and add it to the blender.
- Add garlic, lemon juice, olive oil, ⅛ tsp cayenne, ⅛ tsp garam masala, and pepper.
- Blend on high until completely smooth & creamy.
- Top with a drizzle of olive oil and red pepper flakes to garnish.
Most hummus recipes have tahini in them but I don’t usually add it. I don’t use tahini for many other recipes so I generally don’t have it on hand and I don’t want to buy a big jar of it for the occasional hummus recipe. If you have tahini, feel free to add it, it’s delicious!
Do you like classic, plain hummus or do you like to add different ingredients to make it unique? Let me know in the comments!
This post contains affiliate links, which means I will make a small commission (with no extra cost to you) if you make a purchase by using one of my links. I just like to share the products I actually use on a daily basis with my readers.
NEVER MISS A STACEY HOMEMAKER CREATION!
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