Lebanese pumpkin hummus

• Vegan
• Gluten free
• Paleo

• Produce

  • 1/4 tsp Chilli, hot
  • 1 Garlic clove
  • 1 Parsley or coriander, fresh
  • 1 Pumpkin, small firm

• Condiments

  • 2 tbsp Lemon juice
  • 5 tbsp Tahini

• Baking & Spices

  • 1/2 tsp Salt
  • 1 Sesame seeds, Black and White

• Oils & Vinegars

  • 2 tsp Chilli oil or extra virgin olive oil
  • 1 Olive oil

Found on lazycatkitchen.com

Description

Directions

• Heat up the oven to 220° C / 425° F and line a baking tray with a piece of baking paper. Cut your pumpkin into evenly sized pieces and coat in a little olive oil. Bake for about 30 minutes – until soft and lightly caramelised. Alternatively, you can steam your pumpkin instead.Transfer pumpkin to a food processor (as opposed to the traditional hummus, a food processor works much better here than an upright blender). Add tahini, salt, chilli, and lemon juice to taste. Whiz until smooth. If the paste is too thick, trickle in 1-2 tbsp of water to thin it out.Transfer the hummus onto a plate, smooth it with the back of a spoon. Drizzle with extra virgin olive oil or chilli oil and sprinkle with sesame seeds and fresh herbs. Serve with toasted pita or sourdough bread and a selection of mezze dishes.