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 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
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