Ingredients
Scale
- 1 sugar pumpkin
- 1 can chickpeas (rinsed and drained)
- 2 tablespoons olive oil
- 3 garlic cloves (peeled and crushed)
- 3 tablespoons tahini
- 1 tablespoon harissa (plus more for drizzling)
- salt and pepper (to taste)
- optional: homemade pita breads (recipe here: http://cooking.nytimes.com/recipes/1016071-homemade-pita-bread)
Instructions
- Preheat the oven to 425 degrees (200 degrees Celsius). Wash the sugar pumpkin and cut in half lengthwise. Using a tablespoon, scrape out the seeds and pulp. Peel the outside of the pumpkin, then cut the pumpkin into roughly equal-sized 1.5-2 inch chunks.
- Arrange the pumpkin in a large roasting pan and pour in 1 cup of water. Season with salt and pepper, then wrap the pan tightly with foil. Roast for approximately 1 hour to 1 hour and 15 minutes until the pumpkin is soft enough to mash with a fork. Remove the pumpkin from the pan into a large bowl and let cool.
- While the pumpkin is roasting, make the sponge for the pita bread (see link above), then make the dough to allow enough time for the dough to rest and rise according to the recipe.
- When the pumpkin is cool, take 2 cups of the pumpkin (reserve the rest for a pie; pumpkin freezes beautifully) and put it in a food processor. Puree the pumpkin until it’s smooth, then add the chickpeas and garlic cloves. Pulse the food processor again until the chickpeas are pureed and well-incorporated.
- Add the olive oil, tahini and harissa and puree again until smooth. Season with salt and pepper.
- Bake the pita according to the recipe above. Serve the hummus with warm pita and a cup of Celestial Seasoning Sweet Harvest Pumpkin Tea.
- Prep Time: 20 minutes
- Cook Time: 1 hour 30 minutes
- Category: Appetizer, Side