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Pumpkin & Chermoula Hommous
Sweet roast pumpkin matches perfectly with the mild flavours of Chermoula, making this dip a perfect crowd pleaser. This is also wonderful using Ras el Hanout, or for a bit of a kick, try our Hawaij blend. To serve, brush some Turkish or Lebanese bread with olive oil and Za’atar and warm in oven to serve with dip.
Prep Time:
5m
Cook Time:
50m
Total Time:
42 minute
Yield:
8 1x
Category:
dip
Method:
roast & blend
Cuisine:
Middle Eastern
Diet:
Vegan
Scale
Ingredients
400g pumpkin or butternut squash, peeled and cut into chunks
1 tbsp olive oil
1/2 tsp salt
1 1/2 tsp Herbie’s Chermoula or Ras El Hanout
1 400g tin of chick peas (canellini or haricot beans can also be used)
2 tsp tahini
2 tbsp lemon juice
70g (1/2 cup) pumpkin seeds
1 tsp Herbie’s Whole Cumin Seeds
50g feta, crumbled (optional)
Instructions
- Drizzle the pumpkin with olive oil and half of the spice mix. Roast for 30-40 minutes until very tender. Allow to cool slightly (this can be done the day/night before to be able to make the dip quickly).
- In a small dry pan, toast pumpkin and cumin seeds, while shaking, for 3-5 minutes until the pumpkin seeds begin to pop. Remove from heat immediately.
- Blend pumpkin, remaining spice, chick peas, tahini and lemon juice in a food processor until very smooth. Check for seasoning.
- Place dip in a serving bowl, add a drizzle of olive oil and top with popped seeds and feta (if using).
Notes
Replace the pumpkin with roast carrots or beetroot for an earthier flavour.
Keywords: pumpkin, hommous, hummus, vegan, vegetarian, middle eastern, dip
Nutritional Information
Serving Size
116g
Calories
157
Sugar
2.3g
Sodium
2.6g
Fat
7.3g
Saturated Fat
1.1g
Carbohydrates
13g
Fiber
5.4g
Protein
7.1g
Ras el Hanout
$9.80
40g
Cumin Seed Ground
$4.50
50g
