Acorn Squash Hummus

Roasted acorn squash blended with chickpeas to make the creamiest fall-inspired hummus ever! Vegan, 
Course Appetizer
Cuisine American
Keyword vegan
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 2 servings
Author Stacey Eckert



  • Preheat the oven to 400 degrees.
  • Cut the acorn squash in half and remove the seeds. Line a tray with parchment paper and put the squash face up and drizzle with 1 tbsp olive oil.
  • Bake the squash for 20 minutes or until pierced with a fork easily. Remove it from the oven & let it cool enough so you can handle it.
  • While the squash is roasting, drain and rinse the chickpeas. Add them to the blender.
  • Scoop the squash out of the skins and add it to the blender too. Add garlic, lemon juice, olive oil, and seasonings. Blend on high until the hummus is completely smooth & creamy.
  • (Optional) Top with a drizzle of olive oil and red pepper flakes to garnish.