Roasted Pumpkin Hummus with Za'atar Seasoned Pumpkin Seeds

 

I mention with many of my recipes but it merits repeating it...this is so incredibly delicious and super-healthy. It's also simple to make. Don't let the long recipe scare you it is really easy (I just like to be thorough) and can be broken down into 4 simple steps: Cook the chick peas, toast the seeds, cook the pumpkin, then puree everything together. 

A warning though...the za'atar toasted seeds are addicting, I ate most before the hummus was complete. They are though a great addition to the dish, the contrasting creaminess of the hummus and crunch of the seeds really is something. I also sprinkled the finished plate (pictured above) with additional za'atar, smoked paprika, fresh parsley, and a bit of Aleppo pepper (optional). Anyhow, here is the recipe.

Roasted Pumpkin Hummus

Makes about 4 cups

1 cup dried chickpeas
2 teaspoons baking soda, divided
1 small pumpkin
4 tablespoons olive oil, divided (plus extra for garnish)
1 teaspoon za’atar seasoning (plus extra for garnish)
1/2 teaspoon smoked paprika (plus extra for garnish)
2 teaspoons kosher salt, divided
3 cloves garlic
1/2 cup fresh lemon juice
1/2 teaspoon ground cumin
1/2 teaspoon ground allspice
1/4 cup water
2/3 cup tahini

Place the chickpeas and 1 teaspoon baking soda in a bowl and cover them with at least 2” of cold water. Cover the bowl and allow to rest at room temperature for 8-12 hours; the chickpeas will double in size.

Drain and the soaked chickpeas, transfer them to a pot along with the remaining 1 teaspoon of baking soda, and cover them with cold water by at least 2”. Bring the pot to a boil, skim and discard any foam that surfaces, then lower the eat to a slow simmer. Cook the chickpeas for 45-60 minutes, or until very soft and falling apart.

Drain the chickpeas then return them to the pot and cover them with cold water. Using your hand, gently fold the chickpeas to release their skins, then pour off the water and skins that have surfaced while holding back the chickpeas. Repeat this process two more times to remove most of the skins, then drain the chickpeas and set aside.

While the chickpeas are cooking, roast the pumpkin and its seeds. Peel the pumpkin, cut it in half, remove the seeds, then dice the pumpkin small. Oil a baking sheet with two tablespoons olive oil and lay the pumpkin on the baking sheet in a single layer. Roast the pumpkin at 400f for about 30 minutes, turning it as necessary, or until very soft and it has begun to brown. Remove the pan from the oven and allow it to cool. Once roasted, you’ll need—give or take—about 2 cups cooked pumpkin for the recipe

To roast the seeds, first clean them by rinsing them in water and patting them dry on a paper towel. Oil a baking sheet with the two tablespoons olive oil and lay the seeds on the baking sheet in a single layer. Roast the seeds for about 10-15 minutes, turning them as necessary, or until golden brown. Remove the tray from the oven and—while they are still warm—sprinkle the seeds with the za’atar, smoked paprika, and 1 teaspoon kosher salt. Gently mix the seeds to coat with the spices and set aside to cool

To make the hummus, begin by combining the garlic, lemon juice, and salt in the bowl of a food processor and process on high for a minute or two, or until the garlic is pureed. Add the cooked pumpkin, cumin, allspice, and remaining teaspoon salt, then puree for another couple minutes. Add the cooked chickpeas and 1/4 cup water then process for 2-4 minutes, scraping the sides once or twice, or until everything is smooth. Add the tahini and process for another minute until everything is emulsified, smooth, and creamy.  

Spread the hummus on a plate, drizzle on a small amount of olive oil and a sprinkling of za’atar and smoked paprika, then garnish with the roast pumpkin seeds.