Pumpkin Hummus with Tahini, Za'atar and Pomegranate
A creamy hummus made from roasted Hokkaido squash, chickpeas and tahini, topped with za'atar, sumac and pomegranate seeds. Served warm from the oven with flatbread, it makes a festive starter for the Thanksgiving table.
By yumbelo · 4 servings · 50 minutes
Ingredients
- 600 g Hokkaido squash
- 3 tbsp Olive oil
- 1 can Canned chickpeas, drained
- 3 tbsp Tahini
- 2 tbsp Lemon juice
- 1 pc Garlic clove
- 1 tsp Cumin, ground
- 1 tsp Za'atar
- 1 tsp Sumac
- 2 tbsp Pomegranate seeds
- 0.5 bunch Flat-leaf parsley
- 2 pc Flatbread
- Salt
- Pepper
Method
- Preheat the oven to 200 °C, top and bottom heat.
- Wash the squash, halve it, remove the seeds and cut it into wedges about 2 cm across, leaving the skin on. Spread the wedges on a baking sheet with 1 tbsp olive oil, salt and pepper and roast for 25 to 30 minutes until soft and lightly browned.
- Drain the chickpeas and rinse them briefly. Peel the garlic.
- Blend the roasted squash, with or without skin, together with the chickpeas, garlic, tahini, lemon juice, cumin, 2 tbsp olive oil and 4 to 5 tbsp water in a tall bowl with an immersion blender until fine and creamy.
- Season with salt and pepper and, if needed, add a little more lemon juice or water until the consistency is smooth.
- Wash the parsley, shake it dry and finely chop it.
- Spread the dip into a flat bowl, making a well in the middle for more texture. Sprinkle with za'atar and sumac, scatter the pomegranate seeds and parsley on top and drizzle with a little olive oil.
- Warm the flatbread briefly in the oven or in a dry pan, cut it into pieces and serve with the dip.