Low Carb Roasted Kabocha Hummus
Roasted kabocha squash blended together with tahini, garlic and lemon to make this creamy hummus.
Servings: 16 people
Calories: 49kcal
Cost: $8
Equipment
Ingredients
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. (Refer to the detailed video instructions below if further clarification is needed)
Video
Notes
Top Tip: Do not serve cold. Allow hummus to get to room temperature before consuming.
Nutrition
Calories: 49kcal | Carbohydrates: 4g | Protein: 1g | Fat: 4g | Fiber: 1g | Sugar: 1g