I’m a sucker for savoury dishes punctuated with this sweet vegetable. Its caramelised goodness goes so well with the flavours of garlic, chilli, spinach, walnuts and lemon that even writing about this makes me salivate.
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Lebanese pumpkin hummus 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
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