Ginataang Kalabasa (Coconut-Squash) Hummus

Difficulty
Easy
Servings
6–8 servings
Prep Time
05 Mins
Active Time
15 Mins

Filipino cuisine has a special way of flaunting and bringing out the best in local veggies. Case in point: ginataang kalabasa, a dish of native squash stewed in coconut milk. Naturally sweet and creamy but full of earthiness and umami, it makes for a hearty Filipino main that’s especially good piled on steamy white rice.

Here, we bring ginataan and its characteristic flavors into a soft, spreadable hummus. It's a straightforward affair, entailing little more than puréeing together cooked squash, coconut milk, and chickpeas until it forms a chunky but creamy mixture.

Crudités or toasted pita wedges on the side are a no-brainer dipping medium option, but its culture-crossing attribute also lends it a versatility worth taking advantage of and experimenting with—try it as a thick “gravy” with poached seafood, as a spread to liven up a vegetarian sandwich, or even as ulam with rice.

  • 5 cups squash, cut into 1-inch cubes
  • 1 200g can chickpeas, drained
  • ¼ cup coconut milk
  • ½ cup olive oil
  • salt and pepper, to taste
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