Kabocha Squash Hummus with Herby Pine Nut Gremolata

Directions

Roast the Kabocha Squash:

1. Preheat your oven to 400°F (200°C).

2. Cut squash into two and scoop up seeds

3. Coat the cut sides of the squash with a little bit of olive oil.

4. - 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)

5. Roast the two halves on a lined baking sheet for 30-45 minutes till tender, and the flesh starts to caramelize

6. 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

1. In a food processor, combine the the roasted squash, 1 tbsp of the olive oil, chickpeas, garlic, tahini, lemon juice, and spices

2. Blend until smooth, adding ice cold water slowly as needed, to reach your desired consistency.

3. Season with salt and pepper to taste.

4. Transfer the hummus to a serving bowl.

Herby Pine Nut Gremolata:

1. While the squash is roasting make the gremolata

2. Toast the pine nuts in a dry pan on medium high for about 1 minute till fragrant and color starts to darken.

3. In a small bowl, mix all the ingredients

Assemble:

1. Drizzle the hummus with a generous amount of high-phenolic olive oil.

2. Spoon the herby pine nut gremolata over the top.

3. Serve with warm pita bread, crackers, or fresh veggies.