Pumpkin Chickpea Hummus
Chef Mark McEwan
Popularized throughout the Middle East, hummus has become a familiar favourite worldwide; this recipe taps into the cold cellar to bring a sweet touch of pumpkin.
5 cups (1.25 L) fresh pumpkin, cubed
1 cup (250 mL) canned chickpeas
Extra-virgin olive oil, as needed
1/2 cup (125 mL) tahini
4 large garlic cloves, pured
1/2 cup (125 mL) fresh lemon juice
2 Tbsp (30 mL) flat-leaf parsley, finely chopped
1/2 tsp (2 mL) freshly ground cumin seeds
Salt and pepper
1 Tbsp (15 mL) toasted pumpkin seeds
Place pumpkin cubes in large saucepan and cover with water. Bring to gentle boil and continue to boil until soft (about 40 minutes). Drain well and run through food mill. Return pumpkin to saucepan and cook over medium-high heat until liquid is nearly evaporated (about 25 minutes).
Drain and rinse canned chickpeas. Transfer chickpeas and pumpkin to food processor and process until smooth (add olive oil in small increments if needed). Transfer to medium-size bowl.
Stir tahini into pumpkin-chickpea mixture, followed by garlic, lemon juice, parsley, and cumin. Season with salt and pepper. Top with toasted pumpkin seeds. Serve with Arabic flatbreads.
Serves 6.
source: "Sanafir", alive #314, December 2008
