This recipe is safe for Coumadin (warfarin) users.
This recipe is safe for those who are lactose intolerant.
This is a low sodium recipe.
GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.
This recipe is safe for those who are sensitive to gluten.
"There is no love sincerer than the love of food."
-George Bernard Shaw
People ask me all the time about when to use different oils. I always say that using an extra virgin olive oil should be kept for finishing or in dishes where you won’t cook away the flavor. This hummus is a great example of that and the flavor of your best, fruity, extra virgin olive oil is perfect for this Mediterranean inspired hummus.
Servings: 12 | Serving size: about 1/4 cup
Cooking Time: 60 Minutes
This recipe can be multiplied by 2, 3, 4.
Cooking time does not include chilling time. Keeps well for up to 5 days in the refrigerator.
|1 large||acorn squash (cut in half lengthwise and seeded)|
|1 15 ounce can||no salt added white beans (drained and rinsed)|
|1 Tbsp||extra virgin olive oil|
|5 large||leaves basil|
|fresh ground black pepper (to taste)|
|1/16 tsp||cayenne pepper (or to taste)|
Preheat the oven to 325°F.
Place the acorn squash in the oven cut side up and roast for 50 minutes.
Remove from the oven and place on a plate cut side down. Let cool completely.
Scoop the squash out of the skin and place in a food processor.
Add the white beans, olive oil, basil, paprika, salt, pepper and cayenne pepper.
Process until smooth.
Serving size: about 1/4 cup
|Calories 57||Calories from Fat 11|
|% Daily Value|
|Total Fat 1g||2%|
|Saturated Fat 0g||1%|
|Monounsaturated Fat 1g|
|Trans Fat 0g|
|Total Carbohydrates 10g||3%|
|Dietary Fiber 3g||9%|
|Vitamin A 5%||Vitamin C 7%|
|Calcium 3%||Iron 4%|
|Vitamin K 5 mcg||Potassium 224 mg|
|Magnesium 25 mg|