Sugar Pumpkin “Hummus”
October 6, 2012 § 2 Comments
This is going to be quick; no convincing, no nutrition information or wordy phrases (sorry Paul) and it’s mainly because every second spent doing something other than studying alpha helices, beta-pleated sheets and amino acids seems kind of, I don’t know, unproductive. BUT we all have to eat so I might as well share one of my recent favorites.
I know, why didn’t we think of this before? Anyways, this can be used as a dip, a spread, a body mousse or a dressing and, can be made with other fleshy winter squash, nut/seed butters and spices. With that said, this lightly spiced pumpkin-tahina combo has been my favorite thus far.
I do have to mention that a creamy tahina (also know as tahini but I have had trouble calling it that since hearing Israelis throatily proclaim it tah-hina as if it’s a goddness of some sort) and pungent garlic are necessary here (since they are really the only ingredients). Cumin, sumac, nutmeg, black pepper, paprika or a touch of cayenne would certainly lend some character, but here is the base, you do the rest. Also, I will give the recipe for homemade tahina, which is by far the strongest and most satisfying, but you can certainly fine some decent tahina around.
Oh by the way, I was joking about the body mousse thing…
Sugar Pumpkin “Hummus”
Hummus: 2 cups of sugar pumpkin puree*, 1/3 cup tahina, 2 cloves raw garlic, about 2 Tbsp extra virgin olive oil and fine grain sea salt to taste.
*Roast a large, gutted pumpkin at 375 degrees Fahrenheit for 45 minutes or until soft then scape out the flesh. In a food processor, or blender pulse the pumpkin until sooth. 15oz of organic canned pumpkin works as well.
Tahina: 2 cups hulled sesame seeds, 1/3 cup extra virgin olive oil or sesame seed oil and 1/4 tsp sea salt (or more to taste)
In a skillet, toast the sesame seeds one cup at a time until light brown and fragrant. In a food processor pulse the toasted seeds until they form a fine meal. Add the salt. While running the food processor, add olive oil in a stream, processing for about 15 seconds. Pour the tahina into a bowl and mix with a fork until there are no dry lumps. Taste and season with more salt if necessary.
Note: Freshly milled tahina can be stored in a mason/bell jar in the refrigerator for approximately 2 weeks.
In a bowl combine the pumpkin puree, tahina and olive oil. Mix until fully combine. Press (with a garlic press) or chop the garlic then add it to the pumpkin mixture. Mix well, and season with salt or desired spices. Refrigerate until ready to serve.
This recipe makes about 4 servings. It can be kept refrigerated in an airtight container for 4 days, but I guarantee it won’t last that long.