Pumpkin Mutabal Recipe

Preheat the oven to 200℃ (400℉/180℃ Fan).
Prepare the pumpkin. Slice off the top, then cut in half. Then scoop out the seeds and stringy bits with a spoon, and discard.
Lay the pumpkin cut side down, and slice off the skin.
Cut the skinless pumpkin into wedges.
Slice off the root end of the garlic bulbs, leaving them whole.
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.
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.
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.
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.
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.

Ingredients

Garnish

Instructions

Notes

Nutrition