We wanted to do Mediterranean appetizers on Thanksgiving this year, but regular hummus didn’t seem very festive. This was as delicious as it was pretty and put some little pumpkins to use. And to think some people use those for decorating!
- 1 1/2 pounds cooked pumpkin (from about four small pumpkins)
- 1/2 cup tahini
- 1/2 cup extra virgin olive oil
- 3 cloves garlic
- 1 tbsp fresh lemon juice
- salt/pepper to taste
Slice pumpkins in half, scoop out the seeds (save them for later) and roast cut side down at 375 until flesh is tender, about 35-45 minutes. Scoop flesh into a bowl and let cool. Puree in a blender with other ingredients until smooth. Season with salt and pepper. Serve garnished with roasted pumpkin seeds, olive oil and paprika. Serve with lavash or pita chips.