Low Carb Roasted Kabocha Hummus

This Low Carb Roasted Kabocha Hummus is a smooth and creamy dip and yes I do think it's better than any store bought hummus. Made with tahini and lemon juice this keto hummus is packed with a rich, nutty and lemony flavour.

this recipe

The hummus you are likely more familiar with is made with chickpeas but in this recipe we ditch them for a sweet and creamy roasted kabocha squash.

I was inspired to make this dish after making my Air Fryer Kabocha Squash recipe as I had half of the squash remaining. The air fried kabocha squash was so creamy I immediately thought it would be a great ingredient in a hummus. It is one of my favourite kabocha squash recipes.

🥘 Main ingredients used to make this recipe

Made with the flesh of creamy roasted kabocha, some tahini, fresh garlic and lime juice. This healthy kabocha squash hummus recipe will be your new go to hummus instead of the high carb version from the grocery store.

• Kabocha Squash: also known as Japanese pumpkin and can be used just like pumpkins, roasting, pureeing and stuffing. Most often found in the grocery stores in October and November. I find it has a similar taste to a sweet potato.
• Tahini: for that nutty, strong and earthy flavour with a slight bitter taste
• Lemon Juice: adding a bitter and sour flavour to balance out the sweetness from the kabocha squash
• Fresh Garlic: nutty, pungent and a necessary ingredient in any hummus

👨🏻‍🍳 Steps by step instructions

How to make the Low Carb Roasted Kabocha Hummus

STEP 1: You first want to make your roasted kabocha squash. I used half of a kabocha squash, cut it in half and then brushed with olive oil. Roasted on a sheet pan in the oven at 400°F for 50 minutes. Once roasted scrape out the flesh into a bowl and set aside.

STEP 2: Using a food processor or a high speed blender process together the tahini and olive oil for about 1 minute. While processing pour in lemon juice. Scrape down sides of bowl as needed.

STEP 3: Remove food processor lid and add the sliced garlic cloves, cumin and salt. Place lid back on a puree until smooth.

• STEP 4: Remove lid once again and scoop in the roasted kabocha squash and puree until smooth. Pour in a little water bit of water at a time if the hummus is too thick. Continue to process until it reaches desired consistency. It should be thick enough to scoop out with a spoon.

STEP 5: Remove hummus from food processor and place into a bowl with a drizzle of olive oil and a sprinkle of paprika.

👨🏻‍🍳 Recipe tips

Top Tip: You may be tempted to simply throw all ingredients into the food processor and puree them. Don't do this! A good hummus is made by first processing the tahini and olive oil first and then adding the remaining ingredients.

• Tahini: Use a good quality tahini like Soom or Al Arz it will make a world of difference.
• Cold or warm: hummus is best served out of the fridge left on the counter for 15 minutes to get to room temperature. Served a little warm so that the hummus can relax and allow for easier dipping or scooping.
• Serving: top with a drizzle of olive oil and a sprinkle of paprika or sumac. Dip with cool cucumber slices, bell peppers, cheese crisps, pork rinds or warm low carb pita bread.
• Storage: to keep hummus from going bad, store in an airtight container with a thin layer of olive oil on top in the fridge for up to a week.
• Freeze: freeze hummus in an airtight container for up to one month. Thaw in the fridge the day before consuming.

This keto kabocha hummus recipe is also gluten free and vegan.

🥣 Equipment used to make

Equipment can have a big impact on how a recipe turns out. I enjoy using my Ninja Food Processor to puree ingredients together for this low carb kabocha hummus recipe. There are several food processors at different price points.

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💭 Frequently asked questions

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Low Carb Roasted Kabocha Hummus

Oscar

Roasted kabocha squash blended together with tahini, garlic and lemon to make this creamy hummus.

5 from 28 votes

Print Pin This Recipe

Prep Time : 10 mins

Cook Time : 0 mins

Roasting the kabocha : 45 mins

Total Time : 55 mins

Course : Appetizer

Cuisine : Mediterranean

Diet : Diabetic, Gluten Free

Servings : 16 people

Calories : 49

Equipment

• Food Processor

Ingredients

  

1x2x3x

• ¼ cup tahini
• 2 tablespoon olive oil
• 1 juice from a lemon
• 2 sliced garlic cloves
• ¼ teaspoon Cumin
• ⅛ teaspoon salt
• 3 cups kabocha squash roasted
• 1 teaspoon water

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Instructions

 

• Roast the kabocha squash. I used a half of a squash cut in half and brushed with olive oil on a sheet pan in the oven at 400°F for 45-50 minutes. Then remove kabocha squash flesh with a spoon and set aside.
• Using a food processor or high powered blender add the tahini and olive oil. Process on high for about 1 minute. Next while continuing to process slowly pour in the lemon juice. Remove lid and scrape down sides.
• Add the cumin, garlic and salt and puree for 1 minute.
• Add the kabocha and puree until smooth and creamy. If too thick continue to puree and drizzle in a little bit of water at a time until desired consistency is reached.
• Transfer to a bowl and drizzle with olive oil and a sprinkle of paprika or sumac.

Notes

Top Tip: Do not serve cold.  Allow hummus to get to room temperature before consuming.  

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Nutritional Information

All nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more.

Calories: 49kcal | Carbohydrates: 4g | Protein: 1g | Fat: 4g | Fiber: 1g | Sugar: 1g

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