Like pestos and pad thai and many other good things, this is the type of recipe that is open to interpretation by the chef. Feel free to improvise and make your own variation - I already have plans for a gingery-hot 5-spice version, a chai spice version, and might even do a peanutty version with peanut butter in addition to tahini and roasted red peppers (yum, right?).
- 2-3 pounds peeled and seeded pumpkin cut in 2-3" chunks
- 3/4 c tahini paste (or more to make it more hummus like)
- 1/4 c mellow red/barley miso
- 1 Tb garlic powder or 2-3 TB minced garlic (to taste)
- 3/4 c fresh lemon juice
- 1 whole dried chipotle pepper or your own smoked red jalapenos in oil
- 1/4 c sesame oil
- 2 Tb dried lemon zest or fresh zest of 1 lemon
- 1 tsp salt or to taste
- 1/2 Tb cumin
- Optional: sweet paprika, freshly ground black pepper, nutritional yeast
- Roast the pumpkin, tossed with a tiny splash of sesame or olive oil to keep it from sticking to your dutch oven. It's done when it's tender.
- Soak the dried chipotle in warm water to soften it - unless you have smoked peppers stored in olive oil in the fridge like me (I know, I'm weird).
- Pulverize the heck out of the pumpkin and the other ingredients - if it doesn't taste hummus-y enough, add more tahini (this also helps if you made it too spicy and are out of pumpkin!).