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:
- 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
- In a food processor, add all of your ingredients, except the coconut oil + flower elixir.
- Begin to process your Kabocha Hummus, slowly drizzling in the coconut oil until you’ve reached a smooth consistency.
- 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.
- Store in an airtight container in the fridge. Hummus will keep refrigerated for about 7 days.