Name: Pumpkin & Chermoula Hommous
Prep time: PT-476002H23M22S
Cook time: PT-476002H23M22S
Cuisine: Middle Eastern
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)

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: 0 hours

Yield: 8 Serves 1x

Category: dip

Method: roast & blend

Cuisine: Middle Eastern

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)

Cook Mode Prevent your screen from going dark

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).