Acorn Squash Hummus

Serves: 4-6

Use Organic:

1 acorn squash

1 cup garbanzo beans

1 scoop Garden of Life Collagen Peptides

2 garlic cloves

3 Tbsp. olive oil

3 Tbsp. water (if needed to make the hummus thinner)

1 Tbsp. lemon juice

1 tsp. coconut aminos

¼ tsp. sea salt

Fresh veggies for dipping and parsley for garnishing


Preheat oven to 400 degrees. Cut squash in half, remove seeds then cut slices and place on a foiled lined cookie sheet. Drizzle squash with olive oil and bake for 30-40 minutes, until the squash is fork tender. Remove squash and let cool, then remove skins and save the flesh (should be about 1 cup or so of the flesh). Place squash and remaining ingredients (except for water) into a food processor using the “s” blade and process until smooth. If you need to add water to make the hummus a little smoother, do so one tablespoon at a time. Top with fresh parsley and serve with veggies. Hummus lasts 3-4 days refrigerated.



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