Friday, January 18, 2008

Pumpkin dip

675g pumpkin, peeled deseeded and cut into 2.5cm/1inch pieces
1 garlic clove
1tsp salt or to taste
3tbsp tahini
3tbsp lemon juice
handful of finely chopped parsley or watercress leaves to garnish

place the pumpkin pieces in a steaming basket and set into a pan over 1 inch of boiling water, cover and cook over moderate heat for 10 min, or until tender. Meanwhile, in a serving bowl pound the garlic and the salt with a pestle until creamy.
Remove the pumpkin pieces, drain, squeeze out some of their excess water and puree them in a blender, or use a vegetable mill. Add to the garlic in the bowl. Add the tahini and lemon juice, mix well, taste and adjust the seasoning.
Serve with cos lettuce, endive, or a mixture of orange, red and yellow pepper slices

One more from New Flavours of the Lebanese Table .

This was my son’s favorite thing ever. He loved it so much that we ate it for two days in a row, and when it ran out, he made me take him to the supermarket to buy more squash so we could make more and eat it for two more days. He never got tired of it, kept asking if he could have it for breakfast.

It’s basically Hummus, but with pumpkin (I used butternut squash instead). What a fabulous idea!

Next time you are thinking about having hummus, try this instead. It’s easy and quick to make, and it’s a really nice change from the usual.

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