Pumpkin Hummus with pomegranate molasses
When pumpkins proliferate…scoop this velvety dip up …
’tis the season to be profligate with your pumpkin and I for one have no problem finding uses for this most silky and seductive of vegetables. This delicious gloopy number is inspired by Mr Ottolenghi and a request for a Lebanese American Thanskgiving menu… I’ve dipped grissini in it, carrot batons and (guilty pleasure) mini crostini. I’ve slathered it on toast and pita bread and dribbled pomegranate molasses all over it. I’ve thought about serving a little bitter leaves side salad with it to address its inherent sweetness but so far that remains a mere healthy thought.
The actual “method” is nothing more than blitzing but like many dishes the end result is more than the sum of the parts if you have good ingredients and treat them kindly.
Ingredients – based around 1 x 400g tin of chick peas
which is something most people tend to have in the cupboard rather than a bowl of dried ones soaked overnight with a pinch of bicarbonate. Yes they do taste better but so does stuffed peacock.
1 tin of chick peas drained (I am not squeamish but sometimes that gloopy liquid in cans of beans freaks me out a bit…I like to drain them quite well under running water)
The juice of a lemon and quite a lot of zest. I find it highlights all the other flavours
You dont need tahini paste here as you have the pumpkin but as I like it so much I add 1 tablespoon and besides, its so full of Vitamin E.
2 fat cloves of garlic. I think you do need generous garlic.
salt, pepper, half a teaspoon of cumin, a little chilli and 1 teaspoon of cinnamon. Its the cinnamon that needs to prevail.
1 tablespoon of good olive oil – optional. The pumpkin really does add silkiness which is what makes it such a magical ingredient so you do not need loads of oil to make your hummus feel smooth.
Chunks of Roasted pumpkin – total volume equal to the sum of all the other ingredients.
Pomegranate Molasses – to serve. Do not add to the mix or you will not have the nice contrast.
Blitz together until you have a smooth puree. Really there is no more method than that. OK to make this a more substantive recipe a few words on roasting pumpkin:
Cut the butternut squash in half or larger pumpkins in four. Roast at 160C until the flesh is soft. I cut off any black or caramelised parts not because I dont like the flavour but because they will impart a muddy brown colour to your dips/ soups. Scoop out the pips and use the flesh which will give your soups and dips a rich concentrated lovely flavour.