Squash Hummus With Whole Tahini & Pumpkin Seeds

Serves 4-6


  • 2 lbs peeled kabocha squash or pumpkin
  • 1 cup tahini paste
  • 1/2 cup tahini sauce (paste with water, salt, and a splash of lemon)
  • 1 tbsp toasted pumpkin seeds for garnish

  1. In a mixing bowl, coat squash with some olive oil. Season with salt and pepper.
  2. Roast the squash in a 350 degrees F oven until very soft and dark golden color.
  3. In a food processor, puree the squash, whisk in the tahini paste, until very smooth. If it gets too thick, add some water to loosen.
  4. Spread on a plate in a circular motion forming a "well" in the middle. Pour some tahini sauce in the center, sprinkle the pumpkin seeds, and drizzle some maple or date molasses.