by ADMIN on NOVEMBER 16, 2011
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. Baked Acorn Squash Hummus Prep time: 10 mins Total time: 10 mins Serves: 12 Creamy hummus with a slightly sweet undertone.
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!