Smoked pumpkin hummus, the ideal autumn appetizer
Nowadays, you can find pumpkin in the supermarket almost all year long. However, we like to cook with seasonal vegetables and therefore recommend to make this recipe with smoked pumpkin in autumn. The pumpkin season runs from October to December. This is the moment when these orange delicacies are at their best!
Preparation of smoked pumpkin hummus
We smoke the pumpkin in Barbecook's electric smoker Otto 2.0. With this smoker you can conjure up the most delicious hot smoked ingredients. Plug in and the smoking can begin!
To smoke the pumpkin, we use Barbecook's olive smoking chips. It’s important to soak the chips in water beforehand. As the pumpkin will have to be smoked for 30 to 40 minutes, we take 2 and a half hands of smoking chips. We use the following rule of thumb: a handful of smoking chips for every 15 minutes of smoking. Place the soaked smoking chips on the chip tray and slide it into the Otto 2.0 smoker. Then place the pumpkin (cut into pieces) on the grill of the Otto 2.0. Plug in and let the Otto 2.0 smoke for 30 to 40 minutes. Sit back & relax!
Next, mix the smoked pumpkin with the chickpeas, tahini, olive oil and garlic into a smooth mash. Briefly fry all the herbs in a dry pan. Take care not to burn them. Crush in a mortar and mix with the chickpea and smoked pumpkin mixture. Refresh with lemon zest and lemon juice.
For the yoghurt sauce, mix olive oil with yoghurt, sour cream, lime juice and zest. Fry the bacon until crispy in a dry pan. Drain on kitchen paper. Cut finely. Toast the pita buns or Turkish bread on the BBQ or in the oven.
Serve the smoked pumpkin hummus in a bowl. Sprinkle with extra olive oil and yoghurt sauce. Top with cress or other greens, pumpkin seeds and bacon crumble. Dip pita breads, Turkish bread, crisps or crackers in it and... enjoy!
Conclusion: smoked pumpkin and hummus, an incredibly delicious and surprising combination!