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.
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