White Bean and Acorn Squash Hummus
By Robin Plotkin, RD LD and Kylie Held
This is a twist on traditional hummus with the substitution of white beans for garbanzo beans and the addition of sweet acorn squash. A great dip for whole grain crackers or fresh carrot and bell pepper sticks.
Take this delicious hummus along as your holiday party contribution. Simply place it in a pretty serving bowl in the center of a serving platter with assorted colorful cut up vegetables around the bowl.
|1/2 teaspoon||olive oil|
|2/3 cup||great northern beans|
|2 tablespoons||milk (cow, almond, soy milk)|
|1 teaspoon||lemon juice|
Method of Preparation
- Preheat oven to 400 degrees Fahrenheit.
- Slice acorn squash in half and scoop out seeds. Place cut side down onto a foil-lined baking sheet.
- Slice hard end off of garlic cloves. Place onto a piece of foil and drizzle with ½ tsp olive oil. Wrap foil around cloves to completely seal the garlic cloves inside a foil pocket.
- Place acorn squash and garlic cloves into the oven and bake for 40 minutes.
- Add great northern beans, milk, lemon juice and salt to a food processor. Process/blend together by pulsing for 30 seconds.
- Scoop out the flesh from one half of the roasted acorn squash. Mash enough of the roasted squash to make 1/3 cup mashed acorn squash. Save the remaining acorn squash for other meals throughout the week.
- Add the mashed acorn squash to the pureed bean mixture. Process until smooth.
- Serve cold with vegetable slices or whole grain crackers.
Yield and Servings
Yield: 4 servings (1 cup of dip)
Serving Size: ¼ cup
Calories 67, Protein 3.5 g, Carbohydrates 13 g, Total fat 1 g, Cholesterol 0 mg, Sodium 83 mg, Sugars 1.3 g, Fiber 3.3 g