Pumpkin Hummus

September 22, 2009  •  Category: ,

 

In the US, when you say pumpkin, one immediately pictures a creamy sweet and luscious pumpkin pie. In the Levant, although we do have a pumpkin confection, pumpkin is also savory.


This is a dip and is prepared just like the hummus be-tahini. It has the same lilting flavor of garlic and lemon and the pumpkin gives it an ethereal taste, instead of the somewhat rustic flavor of  the chick pea hummus.

INGREDIENTS: This quantity will serve up to 6

  • Pumpkin, small  size. I used a 2 pound pumpkin
  • Lemon juice from one and a half  lemon
  • 4 garlic cloves, mashed  with a pinch of salt in a mortar
  • 2 Tablespoons of tahini (don’t forget to stir the jar before pouring)
  • parsley ( garnish, optional)

METHOD:

  1. Cut the pumpkin in small pieces and discard the strings and if you like save the seeds (they are good for you!)
  2. Place the pieces in a pan and add some water to come up to about half-way.
  3. Place the pan in the oven and bake at a moderate heat (about 350F) for about 30 minutes
  4. Check by inserting a knife in the pumpkin pieces. Remove from the oven when cooked. Cool a bit. Peel.
  5. Place the pumpkin slices in a colander and drain well.
  6. Mash either in a food mill or in the processor using pulses.
  7. Mash the garlic and mix with the lemon juice.Add the tahini and stir to mix well.
  8. Add the tahini mixture to the pumpkin. Pulse to mix and taste to adjust the seasoning.
  9. Place in a serving dish, sprinkle either with ground cumin or chopped parsley.
  10. Serve with pita triangles, fresh or toasted.

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NOTE: This dish will be enhanced if prepared in advance and the flavors allowed to meld for a few hours.

 

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Comments

9 Comments  •  Comments Feed

  1. Reply

    Sophie says:

    I love your pumkin hummus & i so love your presentation too!

    MMMMMMMMMMM,…

    On September 23, 2009 at 3:30 am

  2. Reply

    Arlette says:

    Marhaba Joumana

    How funny, that we both are doing pumpkin at the same time… I cut a big pumpkin and soaked for 15 hours in kilis and now I am ready to do my second batch of jam, this time I am adding Pineapple Chunks to it… new experiment…. three more weeks to the markets, then I will be able to post all canning recipes online…

    I love this idea of turning pumpkin into a dip, I do the white board beans but never pumpkin, how does it taste??
    beautiful photos… thanks for sharing

    On September 23, 2009 at 11:34 am

    • Reply

      Joumana says:

      Hi Arlette
      I bet pineapple and pumpkin will be a match made in heaven! Anyway, yeah this is a great dip. The pumpkin is a bit overpowered by the garlic and lemon but it taste really good and especially very light!

      On September 23, 2009 at 11:45 am

  3. Reply

    Andrea says:

    Lovely recipe, great presentation! I give it a 10/10!
    Thank you!

    On September 24, 2009 at 5:28 pm

  4. Reply

    Tammy says:

    I am going to try your pumpkin hummus tonight. I have three sitting here just waiting for me to do something with them. Thank you. All of your dishes look spectacular.

    On November 23, 2010 at 9:21 am

  5. Reply

    Juliana says:

    Joumana, love the idea of stuffing pumpkin with hummus…

    On November 23, 2010 at 3:49 pm

  6. Reply

    Uma says:

    I made this a few days ago and it tastes MUCH better after refrigerating for a day!!!
    Thank You!!!

    On January 28, 2011 at 9:09 am

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