Pumpkin Mutabal
An easy recipe for pumpkin mutabal, a traditional autumnal dip from the Middle East.
- Prep time
- 30 min
- Cook time
- 45 min
- Yield
- 6 servings
- Difficulty
- HARD
Ingredients
- 1 small pumpkin (() prepped weight about 800g/1.7 lb)
- 2 bulbs garlic
- 3 tbsp EV olive oil
- 1/2 tsp salt
- 3 tbsp yoghurt (low fat works too, plus more, if needed)
- 3 tbsp tahini (plus more, if needed)
- 1/8 tsp ground cumin ((generous pinch))
- juice of 2 lemons (plus more if needed)
- olive oil
- lemon juice
- sumac
- chilli flakes (optional)
- pomegranate seeds (optional)
- tiny sprig of mint (optional)
Instructions
- 1
Preheat the oven to 200℃ (400℉/180℃ Fan).
- 2
Prepare the pumpkin. Slice off the top, then cut in half. Then scoop out the seeds and stringy bits with a spoon, and discard.
- 3
Lay the pumpkin cut side down, and slice off the skin.
- 4
Cut the skinless pumpkin into wedges.
- 5
Slice off the root end of the garlic bulbs, leaving them whole.
- 6
Optional Step: Place about 6 - 12 wedges over a flame to char. This will introduce a slightly smoky flavour to your mutabal. You can also do this on the barbecue. How many you do, depends on your patience. If you have a barbecue going throw them all on.
- 7
Place the wedges and garlic bulbs into a deep roasting dish and drizzle 3 Tbsp of olive oil all over. Add the salt. Rub the oil and salt all over the wedges and roast in the oven for 30 - 45 minutes, until a knife glides through effortlessly. You'll most likely need 45 minutes, even 1 hour if your wedges are thick.If you bought your pumpkin in cubes, they'll only need 20 - 30 minutes.
- 8
Tip the roasted pumpkin wedges into a large bowl. Squeeze the garlic bulbs to release the soft, cooked flesh into the bowl.Either using a potato masher or a fork, mash the pumpkin and garlic up, just like you would mash potatoes.You can also do this in a food processor for a smooth mutabal. I like mine with a rough texture, so prefer to mash it.
- 9
Now, add the yoghurt, tahini, cumin and 1 Tbsp of lemon juice, and mix well.Taste it. Add more of each ingredient or salt, as needed. You are going for a tangy, creamy and slightly nutty flavour.
- 10
Spread your pumpkin mutabal in a serving plate(s) and drizzle a generous amount of olive oil all over, some lemon juice and a sprinkle of sumac and chilli flakes, if using.Top with pomegranate seeds and a tiny sprig of mint for added bling. Serve as suggested in the article above.