Smoky Acorn Squash Hummus

This oil-free roasted acorn squash hummus is creamy, sweet, and smoky! It's a delicious Fall-inspired snack to enjoy for breakfast on toast, with crackers for lunch, or as a filling in quesadillas for dinner!

Course Appetizer

Cuisine American

Prep Time 10

Cook Time 45

Total Time 55

Servings servings

Calories 135kcal

Author Stacey Eckert

Equipment

Food Processor
Sheet Pan

Ingredients

½ cup roasted acorn squash
14 oz can chickpeas rinsed and drained
1 small garlic clove minced
2 tbsp fresh lemon juice
1 tbsp tahini
½ tsp smoked paprika
¼ tsp salt
⅛ tsp black pepper to taste
⅛ tsp chili pepper flakes (garnish)
⅛ tsp dried parsley (garnish)

Instructions

Preheat the oven to 400 degrees.
Slice the acorn squash in half (try to cut around the stem because it’s tough to cut through) and scoop out the seeds. Place both halves face down on a parchment-lined sheet pan and bake for 45 minutes or until the squash is tender when pierced with a knife.
When the squash is done roasting, let it cool for a few minutes until you can safely handle it. Flip the squash over and use a spoon to scoop out the squash and you can discard the skin.
In a medium-sized food processor cup, add the roasted acorn squash, chickpeas, garlic, lemon juice, tahini, smoked paprika, salt, and pepper. Blend on high until the hummus is smooth and creamy, stopping occasionally to scrape down the edges with a spatula. If you have trouble processing the mixture, add 1 tbsp of water (or aquafaba) at a time to help it along until you're happy with the consistency.
Garnish with a sprinkle of chili pepper flakes, dried parsley, and smoked paprika before serving.

Notes

Pick out a small acorn squash because you only need ½ cup to make this smoky hummus recipe.
Don't try to cut through the stem because it is very tough. It's easiest to start the cut right next to the stem and press down hard until the knife slides through.
Place the squash cut side down on the baking tray to protect the insides from burning while it's roasting. The skin will be discarded so it's ok if it gets a little dark.
When the squash is done roasting, let it sit for a few minutes to cool until you can handle it safely.
Store the leftover smoky hummus in an airtight container in the fridge for 4-5 days or you can freeze it for a future snack.

Nutrition