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Acorn Squash Hummus from The Effortlessly Flavorful Vegan Kitchen

Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour


  • 1 cup chickpeas dry measurement, soaked overnight, rinsed and drained (about 2, 15-ounce cans of chickpeas)
  • 2 tablespoons My Favorite Tahini Ever
  • 4 tablespoons lemon juice freshly squeezed
  • 1 teaspoon ground cumin
  • 1 teaspoon Himalayan pink salt
  • ¾ cup chickpea cooking water
  • 1/2 roasted small acorn squash


  • If making the chickpeas from scratch (which I highly recommend), soak them overnight or for about 8 hours with filtered water
  • Get rid of the water, rinse them in a colander very well, and boil them with plenty of filtered water for about 45 minutes, or until they are completely soft and fall apart between your fingers
  • Save the water from cooking, as we will use some in this recipe
  • Cut the acorn squash in half width-wise, and scoop out the seeds with a spoon
  • Place cut-side down on a parchment-lined baking sheet, and bake at 400F for about 40 minutes, or until it is entirely soft and can easily be pierced with a fork
  • Once the acorn squash is ready and slightly cooled, you are ready to make the hummus
  • Place the boiled and soft chickpeas in a food processor, and process for about 5-7 minutes until a pretty smooth paste results. This step is crucial for smooth hummus, and I was taught it by my best friend, who is Palestinian and a hummus master :)
  • Then, add the tahini, lemon juice, cumin, salt, chickpea cooking water, and scooped out acorn squash (without seeds or peel) into the food processor, and process for about 5-7 more minutes, until very smooth.