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Lebanese Pumpkin Hummus
2020-05-04 09:07:16

Lebanese Pumpkin Hummus



  • 1 small firm* pumpkin (700 g of peeled and cored), I used butternut pumpkin / squash
  • 2-4 tbsp / 1/8-¼ cup lemon juice (depending on the sweetness of your pumpkin)
  • 1 garlic clove, pressed
  • 5 tbsp / ¼ cup + 1 tbsp tahini, hulled
  • ½ tsp salt, more to taste
  • ¼ tsp hot chilli powder (optional)
  • olive oil, for roasting
  • fresh parsley or coriander, to garnish
  • black and white sesame seeds, to garnish
  • 2 tsp chilli oil or extra virgin olive oil, to garnish



  1. Heat up the oven to 220° C / 425° F and line a baking tray with a piece of baking paper. Cut your pumpkin into evenly sized pieces and coat in a little olive oil. Bake for about 30 minutes – until soft and lightly caramelised. Alternatively, you can steam your pumpkin instead.
  2. Transfer pumpkin to a food processor (as opposed to the traditional hummus, a food processor works much better here than an upright blender). Add tahini, salt, chilli, and lemon juice to taste. Whiz until smooth. If the paste is too thick, trickle in 1-2 tbsp of water to thin it out.
  3. Transfer the hummus onto a plate, smooth it with the back of a spoon. Drizzle with extra virgin olive oil or chilli oil and sprinkle with sesame seeds and fresh herbs. Serve with toasted pita or sourdough bread and a selection of mezze dishes.


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