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Lazy Cat Kitchen

A food blog with plant-based recipes from all over the world

Lebanese pumpkin hummus

March 29, 2016 by Ania - 29

butternut squash, easy, gluten-free, healthygo to recipe

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lebanese pumpkin hummus

As the recipe title suggests, the idea for this vibrant pumpkin hummus hails from Lebanon. In fact, the Lebanese (along with the Egyptians and Palestinians) argue that classic hummus, which we have come to associate with Israel is also their invention and they are outraged that Israel markets hummus as their national dish.

To be honest, I’m not surprised that everyone seems to want a slice of the pie. Whoever has come up with the idea to transform humble chickpeas into a bowl of dreamy creamy awesomeness deserves a medal.

Although today’s pumpkin hummus does not contain chickpeas, it does have all other classic hummus ingredients: tahini, lemon and garlic so I’ve taken the liberty of calling it a hummus too.

This pumpkin hummus is actually way less fussy to make than the classic one as there is absolutely no soaking, peeling or coaxing your blender involved. Despite much less effort, this beautiful dip is absolutely to die for. It’s creamy and extremely addictive.

As far as I can tell, it typically does not feature chilli, but as I’m a chilli fiend, I’ve added a little kick to mine. I think that it complements  the pumpkin’s the sweetness and the tahini’s nuttiness so well. Now excuse me, while I dive my toasted sourdough into my creamy creation.

PS: If you make my Lebanese pumpkin hummus, don’t forget to tag me on Instagram as @lazycatkitchen and use the #lazycatkitchen hashtag. I love seeing your takes on my recipes!

roasted butternut squash for pumpkin hummus

lebanese pumpkin hummus close up

lebanese pumpkin hummus with sourdough bread

5.00 from 4 votes
Print
  • serves: 4
  • prep: 15 min
  • cooking: 30 min

Ingredients


HUMMUS

  • 1 small firm* pumpkin (700 g of peeled and cored), I used butternut pumpkin / squash
  • 2-4 tbsp / 1/8-¼ cup lemon juice (depending on the sweetness of your pumpkin)
  • 1 garlic clove, pressed
  • 5 tbsp / ¼ cup + 1 tbsp tahini, hulled
  • ½ tsp salt, more to taste
  • ¼ tsp hot chilli powder (optional)
  • olive oil, for roasting
  • fresh parsley or coriander, to garnish
  • black and white sesame seeds, to garnish
  • 2 tsp chilli oil or extra virgin olive oil, to garnish

Method

  1. 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.
  2. 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, pressed garlic, 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.
  3. 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.

Notes

*Choose a firmer and less watery pumpkin variety for this dip. For that reason, I used butternut pumpkin also known as butternut squash.

If you want more info on some of the ingredients that we use in our recipes, check out our glossary.
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This recipe has been written by Ania. She is the cook, stylist and photographer behind Lazy Cat Kitchen. You can read about her journey into food blogging here. You can also check her out on Pinterest and Instagram.

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    Comments

    Leave a comment

  1. Nancy says

    March 29, 2016 at 11:52 am

    This looks fantastic. I am a fan of pumpkin&squash. I love your pumpkin, spinach, and walnut spaghetti; I can’t wait to try this hummus. I will be using butternut squash as pumpkin is not available here now. I think canned pumpkin would not give the dip that special something that roasting the squash adds. Keep these lovely recipes coming. Thank you Ania.

    Reply
    • Ania says

      March 29, 2016 at 1:42 pm

      Thanks so much, Nancy! Your comment made my day! As you can probably tell, I am a huge pumpkin fan too 😉 Yes, I reckon you are right in saying that canned pumpkin would not be as nice as freshly roasted one, but perhaps an option if you are short on time.

      Warm greetings,

      Ania

      Reply
  2. Lucy @ Globe Scoffers recipes says

    March 30, 2016 at 1:15 pm

    This sounds delicious! Thanks for sharing.

    Reply
    • Ania says

      March 30, 2016 at 1:19 pm

      Thanks Lucy! My pleasure 🙂

      Reply
  3. Joy Johnson says

    May 3, 2016 at 6:01 am

    Looking forward to trying the pumpkin humus. Pumpkins are cheap and local at this time of the year.

    Reply
    • Ania says

      May 3, 2016 at 10:54 am

      Thank you, Joy! Hope you’ll like it as much as I do. 🙂

      Reply
  4. Karen says

    September 23, 2016 at 6:11 pm

    I love the look of this recipe as it combines some of my favourite things. I’m just a little confused by the tahini amounts which reads 5 tbsp / ¼ cup + 1 tbsp tahini, hulled….. does that mean 6 tbsps of tahini? What does hulled referred to (I only know this term in reference to strawberries….) It is completely possible that I have misread this…. it has been known! Many thanks in advance.

    Reply
    • Ania says

      September 24, 2016 at 11:48 am

      Hi Karen,

      So pleased to hear that you like the recipe, hope you’ll try it out! The amount of tahini that’s needed is 5 tbsp, but since many people ask me to specify in cups whenever possible I converted it into cups for these people, which is 1/4 cup + 1 tbsp (5 tbsp in total). Tahini comes in hulled (when the outer husk of a sesame seed has been removed) and unhulled variety. I used hulled variety as that’s the only one I can find here. Unhulled tahini, although more nutritious, is also more bitter so it may affect the final result.

      Hope that helps,

      Ania

      Reply
  5. Rebecca says

    October 15, 2016 at 9:59 pm

    Just discovered your blog , love all the recipes! great site 🙂

    Reply
    • Ania says

      October 16, 2016 at 12:18 pm

      Thanks so much, Rebecca! That’s soooo nice to hear! 🙂 x

      Reply
  6. Amy says

    November 1, 2016 at 7:04 pm

    What does hulled tahini mean in the recipe? Thank you

    Reply
    • Ania says

      November 2, 2016 at 10:36 am

      Hi Amy, here is the difference between hulled and unhulled tahini – see link. You can use either, it’s just that unhulled one is a bit more bitter.
      Hope that helps,

      Ania

      Reply
  7. Amy says

    November 2, 2016 at 11:19 am

    So does that mean if using hulled should put 6tbsp? Sorry

    Reply
    • Ania says

      November 2, 2016 at 11:26 am

      No worries, I recommend putting 5 tbsp as per the recipe. Taste and add more if you want tahini taste to come through more. 🙂

      Reply
  8. pennie says

    December 27, 2016 at 3:09 am

    About to make this for the third time!! Love it…I use Long Island Cheese Pumpkin…find it , grow it, store it..it’s amazing and works fab in this dip. It also is the go to choice for pie!

    Reply
    • Ania says

      December 27, 2016 at 10:50 am

      Thank you, Pennie! I’m so pleased to hear that, it’s one of my favourite dips too! Ania

      Reply
  9. Natalie says

    February 11, 2017 at 8:22 am

    Just made this for a dinner party and everyone was in LOVE (& they all asked for the recipe, which I sent around 🙂 An amazing alternative to classic hummus – I will be making many times again! Thanks for sharing.

    Reply
    • Ania says

      February 11, 2017 at 10:22 pm

      Aw, thanks so much for kind words, Natalie! That’s so lovely to hear! Ania

      Reply
  10. Sarah says

    June 1, 2017 at 7:41 pm

    Hi! I’m looking forward to trying your recipe, but I’m a little confused. Where does the garlic go in? Thanks!

    Reply
    • Ania says

      June 1, 2017 at 7:45 pm

      Hi Sarah,

      Thanks for pointing it out – looks like I missed it in the instructions. It goes into the blender at the same time as tahini, chilli and lemon. Hope it will hit the spot! Ania

      Reply
      • Sarah says

        June 1, 2017 at 8:14 pm

        Thanks!

        Reply
  11. Leo Stephen Torgoff says

    August 23, 2017 at 6:39 pm

    Hi – Can this dish be frozen and sill retain its texture?

    Reply
    • Ania says

      August 24, 2017 at 11:02 am

      Hi Leo,

      It definitely can be frozen, but whether the texture will be exactly the same after defrosting, I’m not sure as we always eat it fresh. I suspect so. Ania

      Reply
  12. Selina Wells says

    October 29, 2018 at 1:42 pm

    This was east to make, a good use of leftover pumpkin and the best hummus I’ve ever made! Thanks.

    Reply
    • Ania says

      October 29, 2018 at 5:45 pm

      Thanks, Selina! That is so lovely to hear! Ania

      Reply
  13. Leticia says

    April 9, 2019 at 3:36 am

    The dip was incredible, but are you able to freeze it

    Reply
    • Ania says

      April 9, 2019 at 12:06 pm

      Thank you, I’m glad you enjoyed it! I am not sure, I have never tried doing it myself, but I don’t see why not? One thing to note is that freezing dulls flavours so you may find it bland after you’ve defrosted it. Ania

      Reply
  14. Meital Cohen says

    December 22, 2020 at 3:43 pm

    Hey Ania,

    Oooooh cannot wait to try this! (I have tried so many awesome sweet recipes from your blog – this will be my first savoury woop woop)

    Also – I just wanted to share with you that I am Israeli and although we have absolutely adopted hummus as our national dish, here is Israel EVERYONE knows that good hummus, the real stuff, comes from the Arabic nations around us, and even within Israel, the best places to have hummus are the Arabic villages. In fact, a pretty popular concept for a day trip will revolve around planning to get to a hummus place in such a village, where the rest of the day trip is basically planned planned around that. We are such a nation off fatties hahaha

    If you ever visit Israel – be sure to go to these! They are wonderful!!!

    Reply
    • Ania says

      December 23, 2020 at 1:45 am

      Aw, thanks for your kind words, Meital and I really hope you’ll enjoy this dip too!
      That’s really refreshing of you to say that, usually recipes like hummus trigger a lot of senseless nationalism. Every time I post a Greek recipe, I get Turkish people telling me that I am wrong as the recipe is theirs ignoring the fact that 400 year long Turkish occupation of Greece means that there is a lot of overlap. I love your tip and if it’s ever safe to travel again, I would certainly to be tempted to visit that part of the world and eat myself silly (it will be hard not to). x Ania

      Reply

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Ania Marcinowska
Hi, I'm Ania. I love good food but I love animals more! Adopting a plant-based diet has been the best decision I've made and that's how this blog was born. It's a space where I want to show you that creating delicious plant-based food isn't actually hard at all.
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