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.
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