Subscribe via RSS

Pumpkin Hummus

Pumpkin adds a nice complexity to this hummus without screaming at you.  And don’t worry, there’s nothing sweet about it… but it does gets a touch of warmth from cinnamon, and heat from smoked paprika.   It looks festive and it’ll keep hungry holiday guests off your back while you wrestle with the big bird.

I am on a continuing quest for the smoothest creamiest hummus possible, and I made another breakthrough with this recipe.  I’ve tried all kinds of techniques in the past for achieving a silky, non gritty texture in my hummus.  I’ve used both dried and canned beans, I’ve tried painstakingly removing all the skins from the beans before pureeing, I’ve tried my blender, my food processor, all of which give me nice results, but not the super smooth texture that I get from our favorite local restaurant.

This time I tried something different.  I drained a can of chickpeas and put it directly into the processor all by itself.  I blended just the beans for a full 2 minutes, scraping down the machine often, before I added any other liquids or ingredients.  This seemed to do the trick, the texture was the smoothest yet.

This is a definite make ahead appetizer, and the flavors will benefit from time in the refrigerator.  When you are ready to serve, give the hummus a swish with the back of a large spoon to make ridges for the olive oil to pool into.

What You Will Need

  • 1 clove garlic, peeled
  • 1 15 oz can chickpeas, rinsed and drained
  • 1/2 cup pumpkin puree (not pumpkin pie filling!)
  • 3 Tbsp tahini
  • juice of 1/2 lemon
  • 1/4 tsp salt
  • pinch of cinnamon
  • 1/4 tsp hot smoked paprika
  • garnish

  • olive oil
  • pepitas
  • sumac (if you can’t find sumac, use more paprika)


  1. Fit your food processor with the metal blade and turn it on. Drop the clove of garlic in and let it go until finely minced. Add the drained chickpeas and process for a full 2 minutes. Scrape down the sides of the machine as necessary.
  2. When the chickpeas are completely smooth, add the pumpkin, tahini and lemon juice. Process again until smooth.
  3. Add about 1/4 cup of ice cold water through the feed tube while the machine is running, until you reach the desired consistency. You may need a little more water.
  4. Add the salt,cinnamon, and paprika, and then taste to adjust.
  5. Spoon the hummus into a wide shallow bowl, and make a swirl with the back of a spoon. Drizzle the top with olive oil and sprinkle with pepitas and sumac or paprika. Serve with pita bread.


*Recipe from [The View from Great Island|] All images and content are copyright protected. If you want to use this recipe, please link back to this page.

Sabih, with Zhoug, Tahini Sauce,and Mediterranean Chopped Salad

This is fast food straight from the streets, and pages, of Jerusalem the city, and Jerusalem the cookbook.  I’ve made lots of the stunning dishes from this book, and this will make the fourth I’ve blogged about. 

Sabih is Israeli street food, very casual and satisfying.  It might look like a jumble, but it’s actually an artful layering of fried eggplant slices, two different kinds of sauce, and boiled egg, topped with a cool and crunchy chopped Mediterranean salad.  It all fits on a fluffy moist pita and you can fold it up and eat it with your hands.  You can never go wrong with street food because it’s been thoroughly vetted by masses of hungry eaters on the go.

This recipe includes recipes for two of my favorite Middle Eastern sauces, Tahini Sauce and Zhoug, which, until now, I only knew as the ‘crazy hot green sauce’ that comes with all the meals at our favorite kebab joint.  They give you the sauce in the tiniest little container, and look at you funny if you ask for extra.   My husband and I fight over the last drops of green in those containers, so I’m very happy to know how to make it. The sauce is both cooling and powerfully hot at the same time, and  a really nice contrast to the creamy tahini sauce.  I have a weakness of highly flavored green herb sauces, and so many cultures claim a version.  It reminds me of fiery Indian Green Chutney and  pungent Argentinian Chimichurri Sauce.

Once you’ve got all the components, the Sabih gets layered up quickly.  First are the fat slices of eggplant that have been cooked until brown and soft in oil.  Then a drizzle of tahini sauce, some wedges of barely hard boiled egg, more tahini, a dash of the zhoug, and finally a fresh topping of chopped salad.

I have adjusted the recipe slightly, rewritten it in my own words, and made it for 2.  If you want the original recipe, you’ll just have to buy the book, which I highly recommend you do…it is one of the most inspiring cookbooks I have ever bought.  The photos alone are worth the price, and the recipes are all new and unusual, without being so exotic as to seem unapproachable.

Sabih         ~~~slightly adapted from Jerusalem

serves 2
1 large eggplant
olive oil 
2 eggs, boiled and cut in quarters
tahini sauce (recipe below)
zhoug (recipe below)
chopped salad (recipe below)
2 pitas (look for fresh authentic pitas)

  • Cut the eggplant into 1 inch slices.  Salt them on both sides and set on a baking sheet for about 30 minutes to allow some of the water to sweat out of them.  Wipe the salt off and dry them with a paper towel.
  • Coat the bottom of a large saute pan with oil and heat until hot.  Fry the eggplant slices until dark brown and soft, about 5 or 6 minutes on each side.  They should be soft throughout.  Add more oil when you flip them if the pan is dry.  Do this in batches if necessary, don’t crowd them.
  • Spread a little tahini sauce on each pita, then arrange the eggplant on top, overlapping the slices.
  • Drizzle more tahini sauce over the slices, and add the eggs and a few blobs of the zhoug (it is hot!)
  • Add a final drizzle of tahini, and finish with a generous helping of the chopped salad and enjoy!

Tahini Sauce
2/3 cups tahini (sesame paste)
1/2 – 1 cup water
juice of 1/2 large lemon
1 clove garlic, crushed
1/4 tsp salt

  • I made my sauce in a small food processor, I like the the consistency of the sauce when it’s made this way.  You can easily do it with a spoon, as well.  If using the processor, put the clove of garlic into the bowl and process until finely minced.  Add the tahini, 1/2 cup of water, lemon juice and salt.  Process until smooth.  Add more water as needed to make a thick but runny sauce, with about the consistency of honey.  I needed about a cup of water.
  • Keep refrigerated.

2 cups cilantro leaves 
1/2 cup parsley leaves
2 hot green chiles, sliced, seeds and all (I used Serrano)
1/2 tsp cumin seeds (you can also use ground cumin)
1/4 tsp ground cardamom
1/4 tsp ground cloves
1/4 tsp salt
1 clove garlic, crushed
2 Tbsp olive oil
2 Tbsp water
juice of 1/2 lemon

  • Put everything into a food processor and pulse until coarsely chopped.  Scrape down the sides and pulse further until the sauce is evenly chopped, but still has a coarse texture.  
  • Store in a clean jar.  It will keep refrigerated for a couple of weeks.

Chopped Salad
1 medium tomato, cut in small dice
1 small cucumber, cut in small dice
several green onions, sliced
2 Tbsp chopped parsley
juice of 1/2 lemon
2 Tbsp olive oil
salt and pepper 

  • Mix all the ingredients together in a bowl and season with salt and pepper to taste.  Keep cold until ready to use.

Other recipes from Jerusalem

Red Pepper and Baked Egg Galettes

Roasted Chicken with Clementines

Basmati and Wild Rice with Chickpeas Currents and Herbs 

Cocoa Almond Spread

One of my favorite things to eat for breakfast is a slice of bread with cocoa almond spread. Recently I discovered how easy it is to make it from scratch at home. You just need some roasted almonds, cocoa powder, sugar, honey, canola/coconut oil and a blender/food processor. I used my Magic Bullet blender, and it took some patience, but was worth it in the end! The almonds take a while to break down into a creamy consistency (about 15 minutes of pulsing the blender and stirring for me!). You can make is as sweet as you want by adding honey or granulated sugar. This delicious spread is full of healthy fats and protein and makes a great snack. Try it with bread or apple slices!

I am almost halfway through my general medicine rotation. I have gotten used to the pace and daily routine, but I still feel tired all of the time. I have been waking up at 5am everyday, so by the time I get home I am ready to sleep! I wish we could take naps in the middle of the day.

Cocoa Almond Spread
Save Print
Prep time
20 mins
20 mins
Type: Snack
Serves: 4
  • 1 cup unsalted roasted almonds
  • 1 and ½ tbsp unsweetened cocoa powder
  • 2 tbsp granulated sugar
  • 1 tbsp honey
  • 2-3 tbsp canola or coconut oil
  1. Add almonds and cocoa powder to a blender or food processor with flat blade attachment.
  2. Pulse several times, then add sugar and honey.
  3. Pulse a few more times, then add the oil.
  4. Alternate between pulsing and stirring the almond spread around until you get a creamy consistency (depending on your blender/food processor, this could take up to 15 minutes).
Makes ~1 cup

Share and Enjoy

You May Also Enjoy…

Baked Mini Pumpkin Donuts

Chocolate Chip Pumpkin Muffins

Parmesan Zucchini Crisps