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
Cook squash: Add cubed squash to a pot and cover with cold water. Place pot over medium-high heat and boil squash until softened, about 10–15 minutes. Drain and let cool.
Blitz hummus: Add softened squash, chickpeas, and coconut milk to the bowl of a food processor. Pulse until completely smooth. With the food processor running on low, slowly stream in the olive oil until fully incorporated. Season with salt and pepper to taste. Serve with pita or chips. (Or pita chips!)