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kabocha squash hummus

Kabocha Squash Hummus with Herby Pine Nut Gremolata

October 29, 2024

A tasty and colorful take on the traditional hummus, Kabocha Squash Hummus with Herby Pine Nut Gremolata adds a hint of fall to your table. A smooth and rich dip is produced by combining the sweet, earthy flavor of roasted kabocha squash with creamy chickpeas, garlic, tahini, and lemon juice.

The texture is velvety, making it ideal for dipping with warm pita or fresh vegetables, and the kabocha squash lends a subtle sweetness that counterbalances the sour and nutty components of conventional hummus.

The dish is taken to the next level with a herby pine nut gremolata—a zesty topping made from toasted pine nuts, fresh parsley, lemon zest, and a hint of garlic. This gremolata adds crunch and a fresh, citrusy brightness to every bite.

Whether served as an appetizer for gatherings or as a healthy snack, this kabocha squash hummus with gremolata is a colorful and flavorful way to elevate your dip game.

squash hummus

Kabocha Squash Hummus with Herby Pine Nut Gremolata

Rated 5.0 stars by 4 users

This creamy and vibrant Kabocha Squash Hummus is an autumn-inspired twist on the classic. Paired with a herby pine nut gremolata and finished with high-phenolic olive oil, this dish is packed with antioxidants and flavor. Perfect as a dip, spread, or part of a mezze platter.

Image of Kabocha Squash Hummus with Herby Pine Nut Gremolata

Ingredients

For the Kabocha Squash Hummus:

1 packed cup roasted kabocha squash (see recipe)
3-4 tablespoons high-phenolic olive oil (such as Kyoord)
1 cup chickpeas, drained and rinsed (half a 15 oz can)
1 garlic clove
2 tablespoons tahini
1 tablespoon fresh lemon juice
1/2 teaspoon ground cumin
1/2 teaspoon ground turmeric
Salt and pepper to taste
¼ cup ice cold water for thinning, or more as needed

For the Herby Pine Nut Gremolata:

1/4 cup pine nuts (or any other chopped nuts or seeds)
1/4 cup fresh parsley, finely chopped
2 tablespoons fresh mint, finely chopped
Zest of 1 lemon
1 tablespoon fresh lemon juice
2 tablespoons high-phenolic olive oil
Salt and pepper to taste

Directions

Roast the Kabocha Squash:

Preheat your oven to 400°F (200°C).
Cut squash into two and scoop up seeds
Coat the cut sides of the squash with a little bit of olive oil.
- Tip: to make it easier to cut, you can bake the squash whole for 15-20 minutes to soften it. Allow to cool for 5 minutes and then cut and seed)
Roast the two halves on a lined baking sheet for 30-45 minutes till tender, and the flesh starts to caramelize
Once cool enough to handle, cut open, and scoop out the flesh. Use 1 packed cup for this recipe and set aside the rest.

Make the Hummus

In a food processor, combine the the roasted squash, 1 tbsp of the olive oil, chickpeas, garlic, tahini, lemon juice, and spices
Blend until smooth, adding ice cold water slowly as needed, to reach your desired consistency.
Season with salt and pepper to taste.
Transfer the hummus to a serving bowl.

Herby Pine Nut Gremolata:

While the squash is roasting make the gremolata
Toast the pine nuts in a dry pan on medium high for about 1 minute till fragrant and color starts to darken.
In a small bowl, mix all the ingredients

Assemble:

Drizzle the hummus with a generous amount of high-phenolic olive oil.
Spoon the herby pine nut gremolata over the top.
Serve with warm pita bread, crackers, or fresh veggies.

Recipe Note

Tips:

- You can prepare the hummus a day in advance, allowing the flavors to meld. Just store it in an airtight container in the fridge.

- The gremolata adds a fresh burst of flavor but can also be used as a garnish for other dishes like roasted vegetables or grilled fish.

Why we recommend "kyoord High-Phenolic Olive Oil"

With a smooth flavor, herbaceous notes and signature peppery aftertaste, our kyoord high-phenolic olive oil is a great choice for everyday cooking, baking, drizzling, dipping, and savoring.

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