The Flavors of Ginataang Kalabasa Makes Our Filipino-Style Hummus Shine

March 23, 2018

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. But when you’re looking for a way to enjoy it in a way that’s a little lighter and more casual, try it in a form that’s spreadable, dippable, and happily made for sharing.

You can’t go wrong with serving our hummus with pita wedges.

Here we transform ginataan and its characteristic flavors, and present it as one of the best-loved pica-pica known to mankind: hummus. Making it is a straightforward affair, entailing little more than puréeing together cooked squash, coconut milk, and the legume 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.

Ginataang Kalabasa Hummus

  • Serves: 6-8 servings
  • Active time: 1 hr
  • Total time: 1 hr
  • Difficulty: Easy
  • Special tools: Food processor


Ginataang Kalabasa Hummus

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


  1. Add cubed squash to a pot and cover with cold water.
  2. Place pot over medium-high heat and boil squash until softened, about 10-15 minutes.
  3. Drain and let cool.
  4. In a food processor, add the cooled and softened squash, the drained chickpeas, and the coconut milk.
  5. Pulse until completely smooth.
  6. With the food processor running on low, stream in the olive oil until fully incorporated.
  7. Season hummus with salt and pepper to taste.
  8. Serve with pita or chips.
Patricia Baes SEE AUTHOR Patricia Baes

Trish thinks too much about everything—truth, existence.....and what’s on her plate. Her ongoing quest for a better relationship with food has led to a passion for cooking, gastronomy, and a newfound interest in its politics. She dreams of perfecting the art of making soufflé with her crappy toaster oven.

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