Night Marcher Pumpkin Hummus

Featured in the Honolulu Star-Advertiser on October 26, 2016.



Night Marcher Pumpkin Hummus

  • 1 small firm butternut squash
  • 8 tablespoons olive oil, divided
  • 1 clove garlic, pressed
  • 5 tablespoons tahini, paste
  • 1/2 teaspoons salt
  • 1/4 teaspoon hot chili powder (optional)
  • 3 tablespoons lemon juice
  • Olive oil, for roasting
  • Fresh parsley or cilantro, to garnish
  • Black and white sesame seeds, to garnish


  1. Preheat oven to 425°F.
  2. Line a baking tray with foil.
  3. Cut pumpkin into evenly-sized pieces and coat in 6 tablespoons of olive oil.
  4. Bake for 30 minutes until soft and lightly caramelized.
  5. Transfer pumpkin to a food processor.
  6. Add tahini, salt, chili, garlic, and lemon juice to taste.
  7. Blend until smooth.
  8. If the paste is too thick, add 1 tablespoon of water or until desired consistency.
  9. Transfer hummus to a spooky dark bowl, smooth with the back of a spoon.
  10. Drizzle with extra olive oil and sprinkle with sesame seeds and fresh parsley.
  11. Serve with toasted pita or black bean chips.

Serves 8.

Approximate Nutrient Analysis per serving (not including pita or chips):
210 calories, 19 g fat, 2.5 g saturated fat, 0 mg cholesterol, 450 mg sodium, 9 g carbohydrate, 2 g fiber, 1 g sugar, 2 g protein


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