Warm Kabocha Squash Hummus

September 27, 2019

It's officially fall and as the temperatures cool down, I find myself craving warm comfort food. This past week I experimented with a Kabocha Squash. 

Otherwise known as Japanese Pumpkin, Kabocha Squash is a staple in Japanese cooking.  You often find the little green pumpkin in tempura sets or hot pots. Although it looks more like a pumpkin, it is actually closer to a sweet potato in its color, taste, and texture.

Benefits of Japanese Pumpkin

  • Like the sweet potato, it's a great source of beta-carotene, which is beneficial for your eyes.
  • It's great for your skin if you eat it often.
  • It tastes really good roasted, drizzled with honey and sprinkle of cinnamon.

Here's the recipe for Warm Kabocha Squash Hummus: 

Serves 4-6


  • 1 ½ cups Kabocha Squash, steamed or roasted
  • 1 can Garbanzo Beans
  • ¼ cup Tahini
  • 6 cloves Roasted Garlic
  • 2 tsp Flaked Sea Salt
  • 1 tsp Paprika
  • 1 tsp Cumin
  • 1 tsp Red Pepper Flakes
  • Squeeze of fresh lime juice
  • Coconut Oil
  • LOTUSWEI Radiant Energy Elixir

Things to dip

  • Roasted Carrots
  • Gluten Free Herb Crackers
  • Roasted Grapes
  • Any of your favorite veggies


  1. In a food processor, add all of your ingredients, except the coconut oil + flower elixir.
  2. Begin to process your Kabocha Hummus, slowly drizzling in the coconut oil until you’ve reached a smooth consistency.
  3. This hummus is particularly delicious when served warm.  Use a large serving bowl and garnish hummus with LOTUSWEI Radiant Energy Elixir, coconut oil, lime wedges, pine nuts, red pepper flakes and edible flowers. 
  4. Store in an airtight container in the fridge.  Hummus will keep refrigerated for about 7 days.

 Happy Dipping!