Acorn Squash Hummus Recipe
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1 2 roasted acorn squash which you d have baked in half for 40 minutes at 375f after drizzling with a little olive oil or vegan butter 1 tbsp 1 2 tsp tahini.
Acorn squash hummus recipe. 2 tablespoons fresh lemon juice. In a medium sized food processor cup add the roasted acorn squash chickpeas garlic lemon juice tahini smoked paprika salt and pepper. Flip the squash over and use a spoon to scoop out the squash and you can discard the skin.
Scoop the squash out of the skin and place in a food processor. 2 tablespoons extra virgin olive oil. Cut acorn squash in half scoop out seeds and place in dish.
1 4 cup fresh parsley packed. Add the remaining ingredients. Place the entire squash in the embers of a medium charcoal and wood fire after you have finished cooking another meal or set up a small charcoal fire place the squash on the grill grate rack.
2 cloves garlic minced. Place the acorn squash in the oven cut side up and roast for 50 minutes. Roast the squash according to these directions then let cool.
Clear out the seeds and place the top and bottom pieces of squash face down on the prepared baking sheet. Slice about one third off the top of the acorn squash so you can use the lower portion as a deep serving bowl for the hummus. Cut top of head of garlic off drizzle with oil and place in dish alongside squash.
Blend on high until the hummus is smooth and creamy stopping occasionally to scrape down the edges with a spatula. Remove from the oven and place on a plate cut side down. Line 9 x 13 baking dish with parchment paper.
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