Lebanese pumpkin hummus

Lebanese pumpkin hummus is a delicious addition to a mezze meal. It’s less involved than a classic hummus yet creamy and additive. It’s vegan and GF.

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

View the full recipe at Lazy Cat Kitchen →