Easy lebanese homemade pumpkin hummus recipe

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

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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.