Sunday, March 11, 2012

Pumpkin Hummus

Servings: 8


1-1/2 pound fresh pumpkin

8 ounces prepared hummus

olive oil cooking spray

2 teaspoons powdered ginger

2 teaspoons sweet paprika

1/2 teaspoon salt

·     1/2 cup fresh herbs, chopped (oregano, thyme, marjoram, rosemary, basil, etc)


Start with prepared hummus and preheat the oven to 180 degrees. Peel and slice pumpkin. Pre-cook the pumpkin slices for 10 minutes in the microwave with a dash of water in a covered bowl. Give your baking sheet a spritz of oil then lay the pumpkin slices on the baking tray and give them a spritz of oil. (Note that you can drizzle on regular olive oil if you prefer but a cooking spray allows you to minimize additional fat – and the tahini in the hummus is already providing fat in this dish). Sprinkle with paprika, ginger, mixed green herbs, and salt. Bake until nice and soft. It will take about 40 minutes. Let the pumpkin cool and then mash. Mix in the hummus and add more herbs and spices if you like. Serve as a dip with fresh crispy vegetables, pita chips or warm pita bread. I use Triscuits when snacking on hummus.

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