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

By Darshana Thacker,

Ingredients

  • 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

Instructions

  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.
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6 Comments

Comments (6)

(4.5 from 2 votes)
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Kristine S1 month ago
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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

Sherry2 months ago
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Can the tahini be omitted or substituted with something oil-free?

Jesse2 months ago
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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?

Laura2 months ago
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Oh FFS. Use a food processor, a blender, a fork, or your own knuckles. Who cares?

Phaedra2 months ago
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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.

Jane2 months ago
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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.

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about the author

Darshana Thacker

Darshana Thacker is chef and culinary project manager for Forks Over Knives. A graduate of the Natural Gourmet Institute, she is the author of Forks Over Knives: Flavor! She created the recipes for Forks Over Knives Family and was a lead recipe contributor to the New York Times bestseller The Forks Over Knives Plan. Her recipes have been published in The Prevent and Reverse Heart Disease Cookbook, Forks Over Knives—The Cookbook, Forks Over Knives: The Plant-Based Way to Health, and LA Yoga magazine online. Visit DarshanasKitchen.com for more.

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