Roasted squash hummus recipe (no tahini!)
Roasted Kabocha Squash Hummus is a healthy and flavorful dip, perfect for snacking. It is delicious and creamy, high in fiber and protein, tahini-free, and has no added oil.
Roasted Kabocha Squash Hummus is vegan, gluten-free, soy-free, and grain-free.
Meet the ingredients
- Roasted Kabocha squash (see How to roast Kabocha squash)
- Cooked chickpeas (see How to cook chickpeas)
- Lemon juice
How to make it
SOAKING CASHEWS: Put cashews in a bowl and add enough water to cover. Soak at room temperature for a couple of hours. Drain and thoroughly rinse the soaked cashews.
Place all ingredients into a high-speed blender and process until the mixture is smooth and creamy.
Serve in a bowl and top with pomegranate seeds, red chili flakes, and parsley.
Tips and how-tos
I prefer to use dried chickpeas and cook them myself but if you don’t feel like cooking, just use canned chickpeas for this recipe (drain and rinse well with water).
How to cook chickpeas
- Wash chickpeas really well, add them to a large bowl and cover with water. The chickpeas will triple in size so it’s important to add plenty of water. Soak the chickpeas for at least 12 hours, best overnight.
- Drain and rinse soaked chickpeas and place them in a large pot. Cover the chickpeas with water and bring everything to a boil. Reduce the heat and simmer until they are tender, 1 and 1/2 to 2 hours.
- It’s best if you keep the lid on but slightly ajar allowing some steam to escape while cooking. Keep an eye on the water level during cooking and top up with fresh hot water from time to time if needed.
- Keep cooked chickpeas in the fridge for 3-4 days.
- And remember, dried chickpeas triple in size when cooked so 1 cup of dried chickpeas will make about 3 cups of cooked chickpeas.
How to roast Kabocha squash
- Preheat oven to 200°C.
- Line a baking sheet with parchment paper.
- Wash Kabocha squash well and pat it dry with a dishtowel.
- Cut the stem end off and then cut the squash vertically, from the stem end to the bottom end.
- Push the halves apart with your hands.
- Using a spoon, scoop out the seeds and stringy flesh.
- You can cut each half into 2 wedges (lengthwise).
- Bake for 40-55 minutes (depending on the size) or until the squash is fork-tender and browned in places.
- Check at 40 minutes by inserting a fork into the center. It should be soft. If not, return to the oven and check again in 10 minutes. Let it cool down a bit before peeling.
Roasted Kabocha Squash Hummus is:
- Has no added oil
- Whole-food plant-based
- Rich and flavorful
- Quick and easy to make
Thank you for stopping by! If you try this recipe, please let us know what you think in the comments section below. Your feedback means a lot to us! Also, if you post it on Instagram, please tag us with @alltheworldisgreen because we love to see your remakes.
Roasted Kabocha Squash Hummus
- 200 g skinless roasted Kabocha squash flesh see How to roast Kabocha squash
- 200 g chickpeas
- 50 g cashews previously soak in water for a couple of hours
- 50 ml lemon juice
- 30 ml water
- 2 cloves garlic
- salt to taste
- Put cashews in a bowl and add enough water to cover. Soak at room temperature for a couple of hours. Drain and thoroughly rinse the soaked cashews.
Roasted Kabocha squash hummus
- Place all ingredients into a high-speed blender and process until the mixture is smooth and creamy.
- Serve in a bowl and top with pomegranate seeds, red chili flakes, and parsley.
* The nutritional information provided is calculated automatically and should be used as an estimate.