You’re probably not the only one who has developed a real hummus addiction in recent years. Hummus is an incredibly popular dip that is always on many people’s appetizer menu during the weekend. With crackers or some vegetables, everyone seems to love hummus! And did you know that there are even many variations on the classic hummus dip? Barbecook offers an incredibly delicious recipe: smoked pumpkin hummus! Of course we prepare the smoked pumpkin with a Barbecook smoker. Undoubtedly a hit during your next aperitif moment!
250 g pumpkin flesh
100 g chickpeas
0.5 teaspoon salt
1 teaspoon cumin seeds
0,5 teaspoon rosemary
0,5 teaspoon smoked paprika
1 pinch of nutmeg
0,5 teaspoon cayenne pepper
1 teaspoon coriander powder
1 tablespoon tahini
1 clove of garlic
Pinch of cinnamon
5 slices of bacon
Pumpkin seeds (peeled and lightly roasted)
Cress or mint leaves to finish
3 tablespoons olive oil
2 tablespoons Greek yogurt
1 tablespoons sour cream
zest and juice of 1 lime
Pita bread, Turkish bread, tortilla chips or crackers
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!
We smoke the pumpkin in Barbecook's electric smoker Otto. 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 smoker. Then place the pumpkin (cut into pieces) on the grill of the Otto. Plug in and let the Otto 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!
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