Wednesday, August 13, 2014
I'm descended from farmers on Papa Smurf's side. How is it the only gardening I'm good at is trimming away dead plants? Two of my pumpkin vines died before their pumpkins were ripe. From what I understand, that's ok. Just put the pumpkins somewhere warm and sunny until they ripen, like setting pears out on the counter if you buy them too hard.
For this batch, I cut open the smallest pumpkin, the one on the right, because it weighed the right amount to sub in for a can. Turns out, even a tiny pumpkin has normal-sized seeds. I was nervous about how this would affect the yield of the pumpkin flesh, but they don't weigh much and it came out how I was expecting. Still, it's something to consider before I crack open another.
1-1/2 lb raw pumpkin or 1 small can pumpkin purée
1/4 C tahini paste
*3 cloves garlic
1/4 C lemon juice, or to taste
1/4 tsp salt
*1/2 tsp cumin
olive oil as needed
paprika and roasted pumpkin seeds to garnish
1. If using canned pumpkin, skip to step 2. If starting from raw: preheat oven to 350º. Split pumpkin in half and remove seeds and strings. Lightly coat pieces of pumpkin with olive oil. Place pumpkin cut-side down on cookie sheet (lining it with foil is a good idea) and roast until tender, about 40 minutes. Then it will be easy to scrape the flesh out of the skin and into the food processor.
2. Place first six ingredients and a light sprinkling of paprika in food processor and run until smooth. Taste and add more lemon juice or garlic as needed. If too thick, add a bit of olive oil.
3. Place in serving bowl and garnish with paprika, pumpkin seeds, and maybe a little more olive oil. Serve with pita chips and veggies.
Makes about 2 cups
Difficulty rating π