In the US, when you say pumpkin, one immediately pictures a creamy, sweet and luscious pumpkin pie. In Lebanon, although we do have a pumpkin confection, pumpkin is also savory and a mezze component, hence this dish. This is a dip and is prepared just like the hummus be-tahineh. It has the same lilting flavor of garlic and lemon and the pumpkin gives it an ethereal taste, instead of the somewhat heavy and rustic feel found in the chick pea hummus.
This recipe is adapted from Middle-Eastern Cuisine by Sima Osman Yassine and Sadouf Kamal
INGREDIENTS: This quantity will serve up to 6
- Pumpkin, any size. I used a 2 pound pumpkin
- Lemon juice from one and a half lemon
- 4 garlic cloves, mashed with a pinch of salt
- tahineh, about 2 tablespoons
- parsley ( garnish, optional)
METHOD:
- Cut the pumpkin in small pieces and discard the strings and if you like save the seeds
- Place the pieces in a pan and add some water to come up to about half-way.
- Place the pan in the oven and bake at a moderate heat (about 350F) for about 30 minutes
- Check by inserting a knife in the pumpkin pieces. Remove from the oven when cooked. Cool a bit. Peel.
- Place the pumpkin slices in a colander and drain well.
- Mash either in a food mill or in the processor using pulses.
- Mash the garlic and mix with the lemon juice. Add the tahineh and stir to mix all well.
- Add the tahineh mixture to the pumpkin. Pulse to mix and taste to adjust the seasoning.
- Place in a serving dish, sprinkle either with ground cumin or chopped parsley.
- Serve with pita triangles, fresh or toasted. Sahteyn!
6 Comments
I love your pumkin hummus & i so love your presentation too!
MMMMMMMMMMM,…
Merci Sophie! J’apprécie beaucoup !
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
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!
Lovely recipe, great presentation! I give it a 10/10!
Thank you!
Thank you so much Andrea! I am so pleased that you like it!