Sweet and Salty Pumpkin Hummus

Votes: 2

Time: 1 hour 55 minutes
Complexity: easily
Servings: 8

Baked pumpkin, thanks to its delicate texture, can easily be transformed into a delicious dip by blending it with the traditional ingredients of classic hummus: chickpeas and tahini. This hummus has a pleasantly sweet flavor, accented by a pinch of cinnamon. For a contrasting twist, top the finished dip with crumbled salty feta, juicy, sweet-and-tart pomegranate seeds, and zesty arugula. This vibrant and striking pumpkin hummus makes a wonderful treat for a house party. Serve it with slices of whole-grain pita for dipping. Delicious and healthy.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

1 butternut squash weighing 1 kg, cut in half lengthwise, seeds removed
1 can (400g) canned chickpeas, rinsed
2 tablespoons peeled pumpkin seeds
0.5 tbsp. tahini
0.5 tsp ground cinnamon
1 clove of garlic
Half a lemon
60 g crumbled feta (about 0.5 cup)
0.5 cups tightly packed arugula leaves, coarsely chopped
1/4 tbsp. pomegranate seeds
Warmed whole grain pita slices, for serving

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: butternut squash, chickpeas, arugula, pomegranate, feta cheese, lemon juice, sesame, tahini, pumpkin seed, cinnamon, pita chips

Cooking the dish according to the recipe:

Preheat oven to 220°C (425°F), spread pumpkin seeds on a baking sheet, and toast until fragrant, about 7 minutes. Transfer to a small bowl and let cool.
Line the same baking sheet with parchment paper. Roast the pumpkin, cut-side down, on the baking sheet until the skin is crispy in spots and the flesh is very tender when pierced with a knife, about 45 minutes. Let the pumpkin cool on the baking sheet until cool enough to handle, about 40 minutes.

Peel the pumpkin and discard the skin. Place the pumpkin pulp, chickpeas, tahini, cinnamon, garlic, and 2 teaspoons of salt in the bowl of a food processor and process until smooth. Add 3-5 tablespoons of water until the mixture is smooth and light. Pour the dip into a 2-quart serving bowl or a 9-inch glass pie dish.
Drizzle the dip with the juice of half a lemon and top with crumbled feta, arugula, pomegranate seeds, and pumpkin seeds. Serve with slices of whole-grain pita.

Categories: