Kabocha Hummus Bowl with Balsamic Glazed Brussel Sprout Dippers

Cranberry sauce and hummus may sound like a funky combination, but it’s absolutely delightful! Served in a whole roasted kabocha squash, this is a stunning holiday appetizer.

BALSAMIC GLAZED BRUSSELS SPROUTS
1 lb Brussels sprouts
Coconut oil
Balsamic glaze

PUMPKIN HUMMUS BOWL
1 small kabocha squash
1/3 c. pumpkin puree
1 can (540 mL) chickpeas, drained and rinsed
1/2 lemon juice
3 tbsp tahini
1 tbsp garlic powder
2 tsp paprika
2-4 tbsp water
Salt and freshly cracked black pepper, to taste

CRANBERRY SAUCE
About 1 cup (115g) fresh cranberries
1/2 orange juice and zest
3 tbsp. maple syrp
1 tbsp miso
2 tbsp honey

View the full recipe at Radiant Rachels →