Kabocha Squash Hummus
I am huge fan of winter squash. I think roasting it with olive oil and salt is usually all you need but once in a while I like to take it to the next level. I was eating kabocha squash one day and thought the texture would be really great as hummus. So, I created this Kabocha Squash Hummus. It’s got an amazing creamy texture and for those who have trouble digesting beans this is a great alternative. Another plus is that its super easy to make. You roast the squash ahead of time and then use it when you are ready. This got a huge thumbs up from my in house food critic. Greg thinks this recipe is delicious.
The ingredients
Chop the squash
Roasted squash
Add all the ingredients to the food processor
Process until smooth
Serve with pita chips
- 1 kabocha squash
- 3 tablespoons olive oil
- 2 teaspoons salt divided
- ½ cup tahini
- ½ teaspoon cumin
- Juice of 1 lemon
- 1 clove of garlic minced
- Roasted pumpkin seads for garnish
- Cut the squash into big chunks and scoop out the seads
- Drizzle with 2 tablespoons of olive oil and sprinkle with 1 teaspoon salt
- Roast at 400 for 30 minutes
- Let cool and scoop out flesh. Set aside
- Add squash, garlic 1 tablespoon olive oil, 1 teaspoon salt, cumin, garlic and lemon juice to a food processer
- Process until smooth. If it's too thick add some olive oil or water, 1 tablespoon at a time
What a great idea to use squash to make hummus! I eat hummus almost everyday, but the chickpea version, this will be a nice new way to mix things up, thank you for the recipe 🙂
Thank you Albert! Love your blog, btw.
I’m assuming the tahini goes in the food processor with the garlic,
Yes. I updated the recipe. Let me know how if comes out.