I love hummus and baba ganoush but neither chickpeas nor eggplant grow well here in our cool one day, warm the next climate (but I keep on trying!). I grow hundreds of pounds of squash every summer so I’ve had to find new ways to enjoy this delicious fruit (yes, it is a fruit, a berry actually, and not a vegetable). Pumpkin hummus is, like chickpea hummus and baba ganoush, a Levantine spread that uses tahini (sesame butter), olive oil, and garlic with cooked mashed winter squash or pumpkin. The hummus recipe I use is one adapted from a vegan pumpkin-tofu hummus recipe that I’ve had for many years. But after the first few made with tofu I left it out because after freezing the hummus became very watery. I have also experimented with changing some ingredient quantities to my tastes using more tahini, more garlic, and hot spices. I make a lot of pumpkin hummus each year and keep many quarts of it in the freezer for year round use and often serve it on homemade flat bread. The recipes for flat bread and pumpkin hummus are very simple and easy to make.
Flat Bread Ingredients and Recipe
2 Cups whole wheat flour
1 Tablespoon vegetable oil
1 Teaspoon salt
1 teaspoon sugar
A pinch of yeast
Mix the dry ingredients thoroughly, then mix in the oil. Add water slowly mixing with a spoon until a dough begins to form. Knead with hands until dough is soft and not sticky. Add a little more water if the dough is too dry. Keep covered in a warm place for 2 hours. Don’t worry if it doesn’t rise because it isn’t supposed to much.
After 2 hours take the dough and form small dough balls about 2 inches in diameter. Flatten these with your hand on a board sprinkled with a little flour and roll them out with a rolling-pin into round sheets about 4 to 5 inches in diameter. When you ave several made start cooking on a warm lightly oiled griddle. Flip the flat bread over after about a minute and cook the other side for a minute. Then flip again watching to be sure it doesn’t burn. Flip over cook a little longer. I flip the flat bread over several times to keep the cooking even. It should take about three to four minutes to completely cook. Some bubbles and air pockets will form as the bread cooks. Makes about 15 to 18 flat breads.
Pumpkin Hummus Ingredients and Recipe
16 ounces of cooked mashed squash
4 Tablespoons tahini
2 Tablespoons olive oil
2 Tablespoons lemon juice (white wine vinegar can be substituted)
1 Teaspoon cumin
1/2 Teaspoon salt
2 or 3 large cloves of garlic
Put all the ingredients into a food processor and blend until very smooth. I gradually add more lemon juice or wine vinegar as the hummus is blending if it doesn’t taste acidic enough.
For a hotter spicier pumpkin hummus add crushed red pepper flakes and black pepper to taste. For a different flavor you can use roasted garlic in place of fresh garlic.
Chill, garnish with paprika, fresh parsley or chopped chives and serve on warm flat bread. The hummus is sweet tasting with a hint of garlic and lemon juice. Enjoy!