September 22, 2009 • Category: Mezze/Appetizers, Vegan
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)
- Cut the pumpkin in small pieces and discard the strings and if you like save the seeds (they are good for you!)
- 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 tahini and stir to mix well.
- Add the tahini 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.
NOTE: This dish will be enhanced if prepared in advance and the flavors allowed to meld for a few hours.
9 Comments • Comments Feed
I love your pumkin hummus & i so love your presentation too!
On September 23, 2009 at 3:30 am
Merci Sophie! J’apprécie beaucoup !
On September 23, 2009 at 7:48 am
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
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
Lovely recipe, great presentation! I give it a 10/10!
On September 24, 2009 at 5:28 pm
Thank you so much Andrea! I am so pleased that you like it!
On September 24, 2009 at 6:11 pm
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
Joumana, love the idea of stuffing pumpkin with hummus…
On November 23, 2010 at 3:49 pm
I made this a few days ago and it tastes MUCH better after refrigerating for a day!!!
On January 28, 2011 at 9:09 am