ROASTED KABOCHA HUMMUS WITH SPICY CRUNCHY SEEDS

Roasted Kabocha Hummus with Spicy Crunchy Seeds image

Provided by Food Network

Time 50m

Yield 4 to 6 servings

Number Of Ingredients 19

Previous Next

Ingredients

1 medium kabocha squash
Extra-virgin olive oil, for drizzling
Kosher salt and freshly ground black pepper
1 cup raw pepitas (pumpkin seeds)
1 tablespoon extra-virgin olive oil
1/2 teaspoon granulated garlic
1/2 teaspoon paprika
1/4 teaspoon cayenne
1/4 teaspoon ground cumin
Kosher salt and freshly ground black pepper
One 15.5-ounce can chickpeas, drained
1/4 cup tahini
1/4 cup extra-virgin olive oil, plus more for drizzling
1 teaspoon paprika, plus more for garnish
1/2 teaspoon ground cumin
1 clove garlic, peeled
Kosher salt and freshly ground black pepper
1 tablespoon fresh flat-leaf parsley, finely chopped
Pita chips or toast points, for serving

Steps:

For the squash: Preheat the oven to 350 degrees F.
Remove the skin from the squash and cut open down the middle. Scoop out the seeds and reserve for later. Cut each half into eighths. Spread out on a roasting pan and drizzle lightly with olive oil. Sprinkle with salt and pepper.
For the spicy seeds: Pour the pepitas on a baking sheet and drizzle with olive oil. In a small bowl, combine the granulated garlic, paprika, cayenne and cumin. Mix well and sprinkle over the pepitas. Season with salt and pepper.
Place both the squash and seeds in the oven. Roast the squash until tender and caramelized around the edges, 25 to 30 minutes. Remove and allow to cool. Roast the seeds until toasted and crunchy, 12 to 15 minutes. Remove and allow to cool on the baking sheet so they get extra crispy.
For the hummus: In a blender, combine the chickpeas with an equal amount (by volume) of the roasted squash pieces. Add the tahini, olive oil, paprika, cumin and garlic. Start the blender on low, then increase the speed, using the blender tamper to push down the ingredients into the blades to get a smooth consistency without having to water down the mixture too much. If you need to, stop and scrape down the sides occasionally. Season with salt and pepper and continue to blend until you have a smooth puree. Add a little water if needed to get the mixture moving.
Scrape out the hummus and place into a wide serving bowl. Drizzle with olive oil, sprinkle with paprika and fresh parsley and scatter the spicy seeds around the edge. Serve with pita chips or toast points.