Roasted Acorn Squash Hummus
Servings
12Serving size
about 1/4 cupThis recipe can be multiplied and keeps well for up to 5 days in the refrigerator.
Ingredients
| 1 squash (4 inch dia) Acorn squash (cut in half lengthwise and seeded) |
| 1 15 ounce can Canned no salt added white beans (drained and rinsed) |
| 1 Tbsp. Olive oil |
| 5 leaves Fresh basil |
| 1/2 tsp. Paprika |
| 1/2 tsp. Salt |
| 1 to taste Black pepper |
| 1/16 tsp. Cayenne pepper (or to taste) |
Instructions
Place the acorn squash in the oven cut side up and roast for 50 minutes.
Remove from the oven and place on a plate cut side down. Let cool completely.
Scoop the squash out of the skin and place in a food processor.
Add the white beans, olive oil, basil, paprika, salt, pepper and cayenne pepper.
Process until smooth.
Chill.
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Special Diet Information
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Lactose
This recipe is safe for those who are lactose intolerant.
Recipe Notes
People ask me all the time about when to use different oils. I always say that using an extra virgin olive oil should be kept for finishing or in dishes where you won’t cook away the flavor. This hummus is a great example of that and the flavor of your best, fruity, extra virgin olive oil is perfect for this Mediterranean inspired hummus.