This stuff is pretty amazing. And actually, fairly easy. It’s not much more than roasting and pureeing some pumpkin, seasoning and sprinkling on some garnishes. It’s so pretty and sooooo tasty. Plus, it’s vegan and paleo-friendly. Leave off the pistachios, or sub for sesame seeds and you can make it nut free too! If reducing the pomegranate juice into a syrup seems too fussy or too sweet for your tastes. Skip it or, add a little drizzle of honey.
2 pounds peeled and seeded pumpkin or butternut squash, cut into 2 inch chunks
3 tbsp olive oil
1 tsp ground cinnamon
3/4 tsp smoked paprika
½ tsp salt (plus more, to taste)
1/4 cup water
1/3 cup tahini paste
2 small garlic cloves, peeled and crushed
pepper to taste
1/3 cup pomegranate juice, reduced over medium heat to 2 tbsp pomegranate syrup
1tsp dried sumac (or lemon zest)
2 tbsp pomegranate seeds
2 tbsp chopped pistachios
Heat your oven to 350. Toss pumpkin/squash with 1 tbsp olive oil (reserve remaining 2 tbsp) and season with cinnamon, cumin, smoked paprika and 1 tsp salt. Roast for 60-80 minutes, until very tender (flip pieces over midway through cooking). Remove from the oven and cool.
Transfer the pumpkin/squash to a food processor, along with the remaining 2 tbsp olive oil, plus the water, tahini, and garlic. Puree until semi-smooth, and season with salt and pepper to taste.
Spread hummus in a shallow dish. Drizzle with pomegranate reduction (you can omit this if you are following a strict paleo diet or otherwise worried about the fruit sugar). Sprinkle with sumac or lemon zest, then the pistachios and pomegranate seeds. Serve with pitas (I like Jospeh’s brand–the low carb ones!), or veggies.