Roasted Kabocha blends into chickpeas and tahini for a silky, golden hummus that is a little sweet and a little savory. Perfect with pita, crackers or fresh vegetables.
Prep: 10 minutes | Cook: 35 minutes | Serves: 6 as a dip
Ingredients
- 1 1/2 cups roasted Kabocha (about 1/4 squash)
- 1 can (15 oz) chickpeas, drained and rinsed
- 1/4 cup tahini
- Juice of 1 lemon
- 1 small clove garlic
- 2 tablespoons olive oil, plus more for drizzling
- 1/2 teaspoon ground cumin
- 1/2 teaspoon salt
- 2 to 4 tablespoons cold water
- Toasted pumpkin seeds and fresh mint for topping
Instructions
- Roast Kabocha wedges at 425°F for 30 to 35 minutes until very soft. Let cool and scoop the flesh from the skin.
- Add the Kabocha, chickpeas, tahini, lemon juice, garlic, olive oil, cumin and salt to a food processor.
- Blend for 2 minutes, adding cold water a spoonful at a time, until very smooth and creamy.
- Taste and adjust the salt and lemon.
- Spoon into a bowl, drizzle with olive oil and top with pumpkin seeds and mint.
Farm Tip
Kabocha hummus keeps 5 days in the refrigerator. Make a double batch for snacks and sandwiches all week.
Order Your Kabocha from Kabocha Squash Farms. Every recipe here starts with Kabocha grown in the rich black dirt of Pine Island, New York. Call (845) 772-1528 or send us an inquiry for retail or wholesale orders. We truck orders anywhere, or you can pick up at the farm.
