Acorn Squash Hummus

Here's a delicious twist on traditional hummus. This Acorn Squash Hummus recipe will soon become your favorite go-to snack! Make up a batch today to have on hand all week!

Serves: 4-6

Ingredients

Use Organic if possible

• 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

Preparation

1. Preheat oven to 400 degrees.

2. Cut squash in half, remove seeds then cut slices and place on a foiled lined cookie sheet.

3. Drizzle squash with olive oil and bake for 30-40 minutes, until the squash is fork tender.

4. Remove squash and let cool, then remove skins and save the flesh (should be about 1 cup or so of the flesh).

5. 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.

6. Top with fresh parsley and serve with veggies.

7. Hummus lasts 3-4 days refrigerated.