As the recipe title suggests, the idea for this vibrant pumpkin hummus hails from Lebanon. In fact, the Lebanese (along with the Egyptians and Palestinians) argue that classic hummus, which we have come to associate with Israel is also their invention and they are outraged that Israel markets hummus as their national dish.
To be honest, I’m not surprised that everyone seems to want a slice of the pie. Whoever has come up with the idea to transform humble chickpeas into a bowl of dreamy creamy awesomeness deserves a medal. Although today’s pumpkin hummus does not contain chickpeas, it does have all other classic hummus ingredients: tahini, lemon and garlic so I’ve taken the liberty of calling it a hummus too. This pumpkin hummus is actually way less fussy to make than the classic one as there is absolutely no soaking, peeling or coaxing your blender involved. Despite much less effort, this beautiful dip is absolutely to die for. It’s creamy and extremely addictive. As far as I can tell, it typically does not feature chilli, but as I’m a chilli fiend, I’ve added a little kick to mine. I think that it complements the pumpkin’s the sweetness and the tahini’s nuttiness so well. Now excuse me, while I dive my toasted sourdough into my creamy creation.
