Description
A seasonal hummus recipe that’s made with chipotle peppers and creamy honeynut squash. This spicy honeynut squash is Fall at its finest!
Ingredients
Scale
- 1 Honeynut Squash (Halved and seeds removed)
- 1 15oz. Can Garbanzo Beans (Drained and Rinsed, Liquid Reserved)
- 2–3 Chipotle Peppers with Adobo Sauce
- 1 Lemon (Juiced)
- 3 Cloves Garlic
- 3 TBsp Tahini
- 2 Tbsp Olive Oil
- 1/4 tsp Salt and Pepper (or to Taste)
Instructions
- Preheat the oven to 400℉.
- Half the squash and scoop out the seeds. (The seeds can also be roasted for a healthy snack!)
- Place the squash cut side down on a baking sheet that has been coated with a thin layer of oil. Place the unpeeled garlic and the seeds (if you desire) on the baking sheet as well.
- Bake for 5 minutes and check the seeds. If they are brown and beginning to pop, remove them from the pan.
- Continue to cook the squash and garlic for 10-15 minutes. Remove from the oven and allow to cool.
- Place the rest of the ingredients for the hummus into a blender.
- When the squash is cool, scoop out the flesh into the blender (discard the skin). Peel the garlic and add that to the blender as well.
- Blend on high until very smooth. Scrape down the side of the blender to promote even texture. If the hummus is too dry, add the saved liquid from the garbanzo beans or olive oil until a desired consistency is reached.
- Transfer to a bowl and top with the toasted squash seeds and extra adobo sauce as a garnish.
- Serve with pita bread, crackers, or fresh cut veggies and enjoy!
- Leftover hummus can be refrigerated in an airtight container for up to 5 days.
Notes
- The equipment listed above contains affiliate links to products that we personally use, love, and recommend!
Keywords: Fall Hummus Recipe, Honeynut Squash Recipe, Healthy Vegan Snack
