One of our very favorite parts of our job is when we get to partner with talented chefs and people who want to use black garlic to create new, unique recipes for everyone to enjoy. This Acorn Squash Hummus with Black Garlic is NO exception. Look at how beautiful it is! The colors are mesmerizing and drool-worthy, and the recipe is vegan to boot.
It's incredibly simple to make (the best part!), and is a sure crowd pleaser, whether that crowd is a party or your family around the dinner table. Thanks to The Kelly Diet for sharing!
- 1 acorn squash
- 1 can organic chickpeas
- 1/4 cup of water
- 5 basil leaves
- 1/2 lemon
- pinch of paprika
- pinch of cayenne pepper
- pinch of Himalayan salt
- 1 tsp Black Garlic puree
- Toppings: red pepper flakes, goji berries, or whatever you like!
- Cut acorn squash in half, de-seed & bake at 400 degrees for 30 minutes.
- Add the cooked flesh form half of the squash to a food processor with 1 organic can chickpeas (drained and rinsed), 1/4 cup filtered water, 5 fresh basil leaves, half a lemon (skin removed), a little paprika, cayenne, Himalayan salt & 1 tsp black garlic puree.
- Blend well & top with things like red pepper flakes or goji berries.