Pumpkin houmous


  • Half a pumpkin approximately 750gr- 1 kg cut into chunks ( of about 4-5 cm)
  • 2 tablespoons of Tahini( sesame paste )
  • 1 garlic clove
  • vegetable stock, or to make own stock use 2 l water and vegetables for the stock ( celery , leek , parsnip, etc)
  • 2 tablespoons of vegetable , olive or sesame oil
  • salt and pepper

If you don´t have stock already made:

Put the pumpkin, water and vegetables in a saucepan, bring to the boil and then simmer for around 40 minutes, or until the pumpkin is soft enough to mash with a fork.

If the stock is already made:

Lightly fry (sauté) a finely cut onion and the diced pumpkin. When the onion is golden, add the stock ( about 1litre) and put on a low heat until the pumpkin is soft enough to mash with a fork.

Remove the pumpkin ( the left over stock can be used for a thin soup or for couscous) and put into a plastic bowl or jug. Add the tahini, garlic, a tablespoon of stock , oil, and season with salt and pepper. Whisk until you have a smooth, thick paste.

Dish up, leave to cool and then store in the fridge so that it thickens further. Garnish with a little balsamic vinegar, paprika and oil. Serve with pitta bread, naan, sweet potato / yucca chips or you can even add strips of duck ham.

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