I edited Ras-el-hanout from the name given how scary it sounds. But, this IS a Roast Pumpkin and Ras el Hanout hummus. This is an excellent dish when you have 10-12 people over and you do not want to slog in the kitchen forever! Make a big batch and serve it with some SUMMER – PITA ok just warm PITA bread maybe.
Also, Ras el hanout is a spice mix from North Africa and in Arabic literally means “top shelf”. Purists insist that it uses exactly 12 items but after trying various versions I use this one:
Ras el hanout spice mix
Dry roast for 1 minute 1 cinnamon,1 tsp each of cloves, coriander seeds, and mustard seeds and 1/2 tsp of fenugreek seeds, fennel, and cumin seeds each.
Dry grind along with a tsp of smoky paprika.
Half a pumpkin (about 750gms) peeled, deseeded and cubed
2 garlic cloves
3cm of ginger finely chopped
1 tbsp tahini
400g tin pre-cooked chickpeas without the water (we will reserve the water)
Juice of ½ lemon
Sea salt and freshly ground black pepper
- Preheat the oven to 180°C or 200°C
- In a large bowl mix the pumpkin, chopped garlic cloves, ginger and 2 tbsp of olive oil and 1 tbsp of the Ras el Hanout spice mix. Season with salt and pepper and place in a single layer in the roasting tray. Cook for 30 minutes until tender all the way through.
- Once the pumpkin is done add to a blender along with tahini, chickpeas and lemon juice along with 2 tablespoons of olive oil. Blend with some of the reserved water from the chickpeas until smooth. Taste and adjust the seasoning.
- Serve with a little of the spice mix and olive oil on top.