Description
This fun seasonal recipe is easy to make and fun to eat! These Vegan Stuffed Squash Blossoms are filled with a creamy white bean mixture and then baked for a gourmet appetizer that is also incredibly healthy!
Ingredients
Scale
8 Squash Blossoms or more (Baby Zucchini removed if attached to blossoms)
1 Bunch Fresh Sage
1 Recipe of White Bean Hummus or store-bought hummus
Instructions
- Preheat the oven to 350 degrees.
- Make the White Bean Hummus. When making this hummus for a filling I tend to make it dryer then I would if I were making it for a dip. To do so, use slightly less reserved bean liquid. This will help prevent it from oozing out of the blossoms while they cook.
- Wash Squash Blossoms and carefully remove the stamen inside the blossom trying not to ripe the leaves of the flower.
- Carefully open the flowers and place a sage leaf inside followed by 1-2 Tbsp of the hummus mixture. Close each blossom and twist slightly to seal.
- Place on a lightly greased baking sheet and bake for 10-12 minutes.
- Serve immediately while warm.
- Leftovers can be refrigerated for up to 5 days. Simply reheat the blossoms in the oven on a low heat or in a microwave until warm.
Notes
- You may have some leftover white bean hummus, if you are making your own. It’s great with chopped fresh veggies, pita bread, or crackers for a healthy snack.
Keywords: vegan, squash blossom, appetizer, summer
