This is the creamiest hummus I’ve made yet. So good! Of course, you need to have left over baked acorn squash to make the recipe — which I just happened to have! Simply bake some for dinner then use the left-overs for this awesome spread.
Because this has a slightly sweet undertone, it pairs very well with salty pretzels or crackers. Delish.
- 1 can (15oz) chickpeas, rinsed and drained
- 1 cup baked acorn squash (no peel)
- 1.5 Tbsp creamy peanut butter
- 2 Tbsp lemon juice
- 2 Tbsp olive oil
- 1 tsp salt
- ½ tsp pepper
- ¼ tsp cayenne
- Blend all ingredients together in a food processor.
- Done and done!