Baharat, also known as Lebanese Seven Spice or Advieh, has become one of the many ‘go-to’ spice blends along with Ras el Hanout and Chermoula. Herbie, always up to date or ahead with spice trends, was asked to contribute this article to Australian Gourmet Traveller in 1999. Yes, 24 years ago! This is the article: Legendary spice merchant and blender, Ian (Herbie) Hemphill, has
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.
- 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)
- 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).
Replace the pumpkin with roast carrots or beetroot for an earthier flavour.
Keywords: pumpkin, hommous, hummus, vegan, vegetarian, middle eastern, dip