Roasted Kabocha Hummus with Spicy Crunchy Seeds Recipe

Roasted Kabocha Hummus with Spicy Crunchy Seeds Recipe inspired by Hunter Fieri

• Difficulty: Easy
• Makes: 4 to 6 servings
• Nutritional Information (per serving):
  
  • Serving size: 1 of 6
  • Calories: 476
  • Total Fat: 33 g
  • Saturated Fat: 5 g
  • Carbohydrates: 35 g
  • Fiber: 9 g
  • Sugar: 4 g
  • Protein: 15 g
  • Cholesterol: 0 mg
  • Sodium: 470 mg
• Time to Make: 50 minutes total
• Active Time: 20 minutes

Ingredients

For the Squash:

• 1 medium kabocha squash
• Extra-virgin olive oil, to drizzle
• Kosher salt
• Freshly ground black pepper

For the Spicy Pepita Seeds:

• 1 cup raw pumpkin seeds (pepitas)
• 1 tablespoon extra-virgin olive oil
• 1/2 teaspoon granulated garlic
• 1/2 teaspoon paprika
• 1/4 teaspoon cayenne pepper
• 1/4 teaspoon ground cumin
• Kosher salt
• Freshly ground black pepper

For the Hummus:

• One 15.5-ounce can of chickpeas, drained
• 1/4 cup tahini
• 1/4 cup extra-virgin olive oil, plus a little extra for drizzling
• 1 teaspoon paprika, plus extra for topping
• 1/2 teaspoon ground cumin
• 1 garlic clove, peeled
• Kosher salt
• Freshly ground black pepper
• 1 tablespoon chopped fresh flat-leaf parsley
• Pita chips or toasted bread, for serving

Instructions

1. Prepare the Squash:
   Heat the oven to 350F. Peel the kabocha, halve it, scoop out and reserve the seeds, then cut each half into eight wedges. Arrange the wedges on a baking pan, drizzle with olive oil, and season lightly with kosher salt and black pepper.
2. Make the Spicy Seeds:
   Spread the raw pepitas on a baking sheet and drizzle with 1 tablespoon olive oil. In a small bowl, combine granulated garlic, paprika, cayenne, and cumin; toss the spice mix with the seeds and season with salt and pepper to taste.
3. Roast:
   Roast the squash and seeds in the oven. Bake the squash until tender and slightly caramelized at the edges, about 2530 minutes, then cool. Toast the pepitas until crisp, about 1215 minutes, then let them cool on the baking sheet for maximum crunch.
4. Prepare the Hummus:
   In a blender or food processor, combine the drained chickpeas with an equal amount of the roasted kabocha chunks. Add the tahini, 1/4 cup olive oil, paprika, cumin, and the garlic clove. Blend starting on low and increase speed, using a tamper to push ingredients down and pausing to scrape the sides as needed. Season with kosher salt and black pepper and continue blending until smooth; add a little water only if necessary to achieve a creamy texture.
5. Serve:
   Spoon the hummus into a wide bowl, drizzle with extra olive oil, dust with paprika, and sprinkle with chopped parsley. Arrange the spicy roasted pepitas around the edges and serve with pita chips or toasted bread.

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