Not long ago, I started to practice Lebanese cuisine and I will share my discoveries with you over the months. Classic hummus, I’ve never been a big fan, however I’ve always enjoyed the special pumpkin hummus or even beetroot hummus. So rather than buying them ready-made in the supermarket, I started making a homemade squash hummus.
How to make a homemade squash hummus recipe?
Well, it’s not very difficult, that’s super easy in fact and it’s delicious. And you know the best part ? My daughter is crazy about it and she devoured everything. What do I learn from that? A great way to get our children to eat vegetables! And it is gluten free.
At the base of this recipe, we must not forget the tahine, tahina or even tahini. A paste made from sesame oil. This is really too good!
Don’t hesitate to adjust the seasoning to suit your taste!
To your stoves!
Pumpkin hummus
Ingredients
- 400 gr pumpkin or squash
- 450 gr chickpeas 2 cans
- 4 tsp tahina paste made from sesame oil
- 1 garlic cloves pressed
- 4 tbsp olive oil
- 2 tbsp lemon juice
- salt
- pepper
Instructions
- Cut the squash into cubes.
- Put in a saucepan with 1 tsp. salt.
- Bring to a boil and cook for about 20 minutes until you can easily stick the tip of a knife out of the pumpkin pieces and remove them easily.
- Drain and let cool.
- Drain the chickpeas.
- Finely mix the squash to get a pumpkin puree and add the chickpeas and the clove of garlic.
- Add the tahini and lemon. Mix until you get a smooth texture.
- Salt and pepper
- Pour the hummus in a serving dish.
- Keep chilled until serving.
- Pour a drizzle of olive oil on top for decoration.
Tips and tricks for making a delicious squash hummus
Some tips and tricks for an even more savory pumpkin hummus :
- For a nice presentation, you can roast pumpkin seeds in the oven at 180 for about ten minutes and sprinkle on top of the hummus.
- You can add on top sesame seeds.
- Don’t hesitate to serve the pumpkin hummus with pita bread, toasted pitas or pita chips.
- For more taste, you can sprinkle smoked paprika.
- If you have time to spare, prefer dry chickpeas over canned ones.
- Reuse the cooking juices from the pumpkin to make a broth.
Will definitely try