Want more recipes?

Download our recipe app and get hundreds of whole-food, plant-based recipes at your fingertips.

Download the app
  • Prep-time: / Ready In:
  • Serves 6 to 8

Get the party started with this hearty vegan hummus recipe featuring the flavors of acorn squash and a hint of curry. For a festive presentation, use the scooped-out squash shell as a serving bowl for your hummus, and surround it with your favorite crudités and/or crackers for dipping. This recipe is the featured appetizer in our 2017 Forks Thanksgiving menu. Click here to view the entire vegan Thanksgiving menu and download a mini e-cookbook of all the recipes.

Curried Acorn Squash Hummus with Crudités


  • 1 small acorn squash (about 1.5 pounds)
  • 1 medium sweet onion, cut into ¼-inch dice (2 cups)
  • 1 tablespoon fresh garlic, minced (6 cloves)
  • ½ tablespoon curry powder
  • 1 (15-oz.) can chickpeas, rinsed and drained (or 1½ cups cooked chickpeas)
  • ¼ cup fresh lemon juice
  • 1 tablespoon tahini
  • 2 tablespoons fresh parsley, finely chopped
  • Sea salt
  • Ground black pepper
  • Assorted fresh vegetables, for dipping


  1. Preheat oven to 400°F. Line a baking sheet with parchment paper.
  2. Slice about one-third off the top of the acorn squash so you can use the lower portion as a deep serving bowl for the hummus. Clear out the seeds, and place the top and bottom pieces of squash face-down on the prepared baking sheet. Bake for 30 minutes. Set squash aside until cool enough to handle.
  3. Scoop out the squash flesh from both pieces, being careful not to break the shell of the larger piece.
  4. Meanwhile, sauté the onion, garlic, curry powder, and ½ cup water in a sauté pan, for 10 minutes over medium heat, stirring occasionally. Let it cool for 5 minutes.
  5. Transfer onion mixture to the bowl of a food processor; add chickpeas, scooped-out squash flesh, lemon juice, tahini, and parsley. Blend to a smooth consistency, add salt and pepper to taste, and blend again briefly to incorporate.
  6. Scoop hummus back into the acorn squash shell, and serve with crudités or crackers.

Comments (7)

(4.67 from 3 votes)
Your Rating has been added Your Comment has been added
Add a Comment and/or Rating
Leave a Reply
Recipe Rating
Please provide a rating
Your email address will not be published. Required fields are marked *
You need to provide a comment or rating to submit
Stacie5 months ago
Do you want to report this comment as inappropriate?

Wow this is delicious! I doubled the curry powder and tahini and it’s so flavorful! Mine turned out a bit runny but I think it’s because I used a vitamix to blend instead of the food processor. I don’t mind the consistency and I think it will thicken up just right in the refrigerator. I can’t wait until it cools so I can enjoy with some raw carrots and broccoli! Scrumptious!

Kristine S6 months ago
Do you want to report this comment as inappropriate?

I don’t know if I used too much squash, but it is a little squash heavy. I will look for a smaller squash next time. Maybe it would be better to say how many cups of squash to use instead of just a small squash. I also think it needs more curry and will use 1 tsp next time – and maybe add garlic and onion powder. More tahini, too

Sherry7 months ago
Do you want to report this comment as inappropriate?

Can the tahini be omitted or substituted with something oil-free?

Jesse7 months ago
Do you want to report this comment as inappropriate?

I’d like to see hummus recipes that don’t require industrial technology. I never made hummus before October and I do not want to follow any of the recipes I have found online. I don’t have a “food processor” and the blender is not a good tool for hummus. Some of these online recipes boast of being the -smoothest- in the known universe. So what? A fork is perfect to mash the pulse and other ingredients. The hand-mashed stuff tastes better and is easier and quicker. And why does everybody wash canned chick peas? Is the juice so distasteful (or toxic) that you can’t leave even a touch of it on the beans?

Laura7 months ago
Do you want to report this comment as inappropriate?

Oh FFS. Use a food processor, a blender, a fork, or your own knuckles. Who cares?

Phaedra7 months ago
Do you want to report this comment as inappropriate?

A food processor makes life easier and I’ve never had hummus that’s been mashed. I prefer it smooth but it’s to everyone’s choice. You seem a little annoyed.

Jane7 months ago
Do you want to report this comment as inappropriate?

Calm down. Nothing wrong with the juice from chickpeas. It’s called aquafaba and is good to use on many vegan recipes. People rinse them off to get rid of the extra salt if not using low sodium chickpeas.

Discover finger-lickin’good food with our app


Get inspired! Our chefs add delicious new plant-based recipes every week to keep mealtime exciting and satisfying.

Get the recipe app

Learn how to cookplant-based meals at home


Forks Over Knives’ online cooking course will help you learn new techniques, flavors, and skills to live your very best life.

Join the course
about the author

Darshana Thacker Wendel

Darshana Thacker Wendel is a vegan chef specializing in whole-food, plant-based cuisine. A graduate of the Natural Gourmet Institute, she is the author of the Forks Over Knives: Flavor! cookbook, recipe author for the book Forks Over Knives Family, and recipe contributor to The New York Times best-selling book The Forks Over Knives Plan. Her recipes have been published in The Prevent and Reverse Heart Disease Cookbook, Forks Over Knives magazine, and LA Yoga magazine online. Visit for more.

Curried Acorn Squash Hummus with Crudités see more from this author
Free download

Free 5-Day Meal Plan!

Get a taste for healthy, fuss-free meal planning with this free five-day meal plan from Forks Meal Planner!

More from Forks Over Knives

Join our mailing list

Get free recipes and the latest info on living a happy, healthy plant-based lifestyle.

Copy link
Powered by Social Snap