Spiced Kabocha Pumpkin Hummus

I’ve made a lot of hummus in my life, and this is thus far my absolute FAVORITE!

This creamy, rich Spiced Kabocha Pumpkin Hummus features the traditional garbanzo beans of Middle Eastern hummus, but has the sweetness of Japanese Kabocha pumpkin, and rich spices from the cuisine of India. It’s a global fusion dance party in your mouth! On top of the incredible flavor, the soft pumpkin makes the texture incredibly smooth and creamy.

Kabocha squash, or kabocha pumpkin, is one of my favorite veggies to work with: it’s colorful, it’s easy to cook, and it’s mild, sweet flavor works well in a range of dishes. I’ve mixed kabocha into curries and chilies, like this Adzuki Bean Chili. You can also use kabocha anytime butternut squash is called for, like in these Butternut Tacos or Butternut Squash Couscous Salad I also love kabocha as a simple side dish As you might know, the skin on the kabocha is edible, so it’s easier to work with than other squashes. Just get out your biggest knife—see my tips for prepping a kabocha here.

See all my other Oahu Fresh recipes here (featuring eggplant, sweet potato, kale, zucchini, tomatoes, Kabocha pumpkin, breadfruit, and more). For the Instagram video archive, check out the Oahu Fresh Instagram TV. 

Spiced Kabocha Pumpkin Hummus

2 cups large-cubed kabocha squash
Water, as needed
Salt, as needed
2 Tablespoons olive oil + ¼ cup
1 teaspoon fresh minced garlic (or use my favorite dried garlic chunks)
1, 15-ounce can of garbanzo beans (or 1½ cups)
¼ teaspoon each black pepper and sea salt
½ teaspoon turmeric
½ teaspoon paprika
½ teaspoon cumin powder (see note)
More water, as needed for blending
Cilantro, for garnish (about ¼ cup but more is always welcome!)
Crunchy chickpea snacks (I like this brand!)

1. Add chopped squash to a saucepan, add enough water to cover, and add a pinch of salt.
2. Bring water to a boil, and cook until the kabocha is totally soft (the flesh will start to crack a bit; use a fork to test for done-ness).
3. Drain the kabocha in a colander, and let cool fully.
4. Meanwhile, while waiting for the kabocha to cool, cook the onions. In a small skillet, warm 2 Tablespoons of olive oil over medium-low heat. Add onions, and cook until browned and soft, stirring intermittently.
5. Add garlic once onions are totally browned, and cook a few more minutes to brown the garlic.
6. Once the kabocha is cooled, use a butter knife (you don’t need anything very sharp) and peel skin off the kabocha (see note).
7. To the food processor, add garbanzo beans and another pinch of salt. Pulse the garbanzos until chopped.
8. Add the peeled kabocha, along with cooked onions, any remaining oil in the pan, and all other remaining ingredients (except water) into the food processor. Blend until smooth, adding a few Tablespoons of water as needed to keep it smooth.
9. Turn out the hummus into a large bowl (or a few smaller ones); garnish with cilantro and chopped crunchy chickpeas.
10. Serve this flavor-rich hummus alongside tortillas, naan bread, my favorite pickled carrots, or on your favorite sandwich.

A few notes: 

About the Spices: In the video I used my new favorite all-purpose seasoning from Mountain Rose Herbs featuring mesquite/kiawe and cumin, paprika and more. Highly recommend! You can also use the suggested amounts for paprika, cumin, and turmeric and it will still be perfect!

About Peeling: I generally use the whole veggie, whether it’s carrots, potatoes, or pumpkins. However, for this recipe, you’ll get the best color and texture by peeling the dark green skin off. You can definitely leave it on if you want to skip the peeling step and/or not waste anything.