A fall dip that is savoury, garlicky, and so delicious!
Happy Halloween everyone! Well, almost.
Is anyone else sick of making holiday treats? Or maybe you haven’t started yet. I’m going to let you in on a little secret: I really dislike making desserts… my attempts always seem to fail. I’ve attempted to make pumpkin pie four times and I’m still not happy with the end results. Yes, you heard me right, four times!! I’m so sick of pumpkin pie that I had to stop making it and move on to something savoury. So say hello to this dreamy fall snack that’s just waiting to be eaten. It’s loaded with so much tasty goodness that you might want to eat the entire batch! Trust me, if you like hummus then you will love this dip. Just follow the easy recipe below.
Okay, so this recipe calls for roasted garlic and rosemary but you aren’t actually going to roast the garlic because roasting garlic takes forever and if you are anything like me, you don’t want to wait an hour to get a snack! So roughly chop the garlic and rosemary and toss them around in a cast iron pan with some oil and coarse salt for a minute or two. It ‘s that easy and delicious that you will want to eat the garlic right from the pan!
This creamy dreamy acorn squash dip is…
Loaded with nutrients
High in fiber
A perfect pregnancy snack
You just know when you see a bright orange food that it’s good for you. We are talking vegetables here not orange jello or Gatorade, so pay attention. Any vegetable that has a bright orange flesh signals that it’s nutritional and has medicinal benefits. They are a good source of vitamin A, vitamin C, potassium, magnesium, and folate, an important vitamin for pregnant women. Plus these little orange winter squashes provide 5 grams of dietary fiber in every 1/2 -cup serving, providing you with 18 percent of the recommended daily intake for fiber. So start digging into this high antioxidant dip to keep you healthy and happy.
If you try this hummus let me know if you liked it or if you did anything differently. I love new ideas. And of course don’t forget to take a picture and tag it #blumenutrition on Instagram! I’d like to see your creation!
- 1 can chickpeas, rinsed & drained
- 1/4 cup zucchini cut into chunks
- 1 cup cooked acorn squash
- 1/4 cup olive oil
- 2 tbsp lemon juice
- 1/2 tsp salt
- 1/4 tsp pepper
- 1/2 tsp cumin
- 4 garlic cloves + more for topping, cooked and chopped
- 1 to 2 tbsp fresh rosemary + more for topping, chopped
preheat the oven to 400 degrees F.
wash and half one small acorn squash. Scoop seeds out and place face down on an oiled iron skillet.
bake for 20 minutes or until easily pierced with a fork.
put chopped garlic and rosemary in a small frying pan with a little oil and cook briefly (for about a minute).
combine chickpeas, zucchini, cooked acorn squash, rosemary, and garlic in a food processor until creamy and smooth.
place in a bowl and enjoy with your favourite vegetables or pita chips.
Serving size: 1
Calories 246 / Fat 15g / Carbs 24g / Protein 5g / Fiber 6.9g / Sodium 450mg / Sugars 3.5g