Top | Jamsa, Salsas, Sauces, Condiments

Pumpkin Hummus OR just Pumpkin Tahini Dip

(recipe, Katie Hickey)


  1. 1 mediumish butternut squash, about 1½ lbs
  2. 2 cups cooked chickpeas, plus a little of their cooking liquid or water
  3. juice from half a lemon
  4. 1 tsp. salt
  5. ¼ tsp. each cinnamon, allspice
  6. ½ cup tahini
  7. For Just Pumpkin Tahini dip:
  8. 2 lb. fresh pumpkin or other winter squash
  9. 2 garlic cloves
  10. ¾ cup tahini
  11. juice of 2 lemons
  12. 1 tsp. ground cumin
  13. pinch salt
  14. ¾ cup pomegranate seeds, or pomegranate molasses, or parsley, for garnish


  1. 1. Preheat oven to 425F. Cut the squash in half lengthwise, scoop out the seeds, and place on a baking sheet. (I don't bother rubbing the squash with olive oil, but feel free to if this suits you.) Place the squash in the oven and roast for 45 minutes, or until browned on the outside and completely tender when pierced with a knife. Set aside.
  2. 2. (for just the tahini pumpkin dip, in blender wiz all ingredients other than pumpkin in blender until light and fluffy. then add pumkin puree) Scoop the squash flesh into the bowl of a food processor. Add all remaining ingredients. If it is very thick add a bit of the liquid or water, no more than 3-4 tablespoons though. Blend the mixture thoroughly in the food processor, letting it run for several minutes to mix thoroughly. Taste for seasoning and set aside. -