by cookbookarabia

Greedy again: Pumpkinhummous, Labne with pomegranate seeds & our favorite pistachespread

In Israelian kitchen, Lebanese kitchen, Middle Eastern kitchen, Palestinian kitchen, Turkish kitchen on September 21, 2010 at 2:07 pm

Yesterday we made some nice dips from Bismilla Arabia for the Dutch Youth Food Movement 1th anniversary dinner: we roasted the pumpkin in the oven instead of steaming (like we do in the book), which made it more nutty, then pureed the whole batch. We left the skin on, but it turned out to be too coarse, so we pressed it through a sieve: mixed with the tahina, olive oil, salt and some lemon juice, it turned out to be the most delicious. silky pumpkin hummus, just like we know it from both Israël and Palestine. On the side creamy salty labne with lots of pomegranate seeds and some olive oil from Lebanon, and the course Turkish style paste of pistache with parsley, white salty cheese, a little garlic and a green olive oil. Guys we got greedy again ourselves, dipping away with rustic bread. As good as with the usual flatbread!

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