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Pumpkin Hummus

By Judith Hausman, Urban Farm contributor

Wednesday, Dec. 18, 2013

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Photo by Judith Hausman

Middle Eastern meets American in this holiday twist.

Inspiration twice over: long, deep-orange pie pumpkins from my CSA and the gift of a Middle Eastern cookbook. The result was pumpkin hummus, a novel hit at Thanksgiving. While any winter squash, especially butternut, would serve, these pie pumpkins are especially nonfibrous and puree very smoothly. This time, I baked the halved and seeded pumpkin for about an hour and scooped out the soft flesh into a food processor. However, simmering peeled chunks will work fine (drain well before pureeing), as does seeding and microwaving the quartered pumpkin at a baked-potato setting. A can of pumpkin puree is perfectly OK, too; just don’t use the preseasoned pie filling. 

The puree replaces the chickpeas in the hummus and is mellowed by a little thick Greek yogurt. The other principle ingredient, tahini (sesame paste), enriches the spread, and a drizzle of thick balsamic syrup (or balsamic vinegar that has been reduced and then cooled), date or even maple syrup gives it a sweet accent, as well as a presentation with flair. 

Serve the spread with pita bread, pita chips or lavash crackers. Or stack up an amazing sandwich of avocado, radishes and the pumpkin hummus: green, red and orange.

INGREDIENTS

  • 2 cups pumpkin or squash puree
  • 2 cloves garlic
  • 3 to 4 tablespoons olive oil
  • 1/4 to 1/3 cup tahini (sesame paste)
  • 1/2 cup Greek yogurt
  • salt and pepper, to taste
  • for garnish: balsamic syrup, maple syrup or date syrup, black and white sesame seeds, minced cilantro (optional)

PREPARATION

In a food processor, puree the garlic and olive oil. Add the pumpkin and the tahini; process until very smooth. Season, to taste. Plate, drizzle with syrup and sprinkle with sesame seeds or cilantro.

 

You might also enjoy these Locavore Recipes:

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Read more of Locavore Recipes »

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About the Blogger

Judith Hausman

Judith Hausman
As a long-time freelance food writer, Judith Hausman has written about every aspect of food, but local producers and artisanal traditions remain closest to her heart. Eating close to home takes this seasonal eater through a journey of delights and dilemmas, one tiny deck garden, farmers’ market discovery and easy-as-pie recipe at a time. She writes from a still-bucolic but ever-more-suburban town in the New York City 'burbs.

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