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Easy lebanese homemade pumpkin hummus recipe

18 November 2020 · Natacha 1 Comment

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4.8
(14)

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

4 from 1 vote
Print Recipe Pin Recipe
Prep Time 30 mins
Cook Time 20 mins
Servings 8 people

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.

4.8 / 5. Votes: 14

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Appetizer, Dip, Easy recipes, Salty

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Comments

  1. Joe says

    20 November 2020 at 0 h 40 min

    Will definitely try

    Reply

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My name is Natacha and I live in Lausanne, Switzerland. You will find here typical and friendly french cooking to share with family and friends to embrace life! Read more...

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