Pumpkin Hommus and Bahrain!

June 7, 2015 , Passmethedimsum


Sunday. That’s what it is today. The weekend is officially over. And what a weekend it was!

I flew to Bahrain, to visit my uncle and his family. It was my first time visiting, and I previously had no idea how close and convenient it really is. THANK GOD I didn’t miss my flight though, as the Thursday rush hour traffic plus 4 major accidents on the road were making my weekend plans look  quite volatile. 2 hours on the road, a hefty Careem bill and a short run inside the terminal later,  we finally made it to the check-in counter: 10 minutes after check-in had closed.

Alhumdulillah, they let us through. Bahrain, here I come!

I was in Bahrain for exactly 48 hours, out of which I slept for a total of 8, tops. Other than that it was non-stop fun, full of family, laughter, and a LOT of food!

My aunt is an amazing, AMAZING cook. Every meal was truly a feast. Despite having very little room or reason to do so, however, I managed to make and share one of my recipes with my already culinary Beethoven of an aunt.

My uncle LOVES Arab food. Tabouleh, Baba Ganoush, Hommus and Mutabbal are daily staples on their dinner table. On Thursday night, however, Hommus happened to be missing. I seized the opportunity to brag about my Pumpkin Hommus recipe and offered to make it for them. 100 grams of Pumpkin boasts only 26 calories per 100grams, 117% of your daily Vit A requirement, and 6 grams of carbs, as opposed to the 364 calories per 100grams of chickpeas that provide only 1% of your daily Vit A requirement per 2000 calorie diet, and 61 grams out of the 100 grams is carbs! Gulp.

So I made it for them, and much to my smug pleasure, they LOVED it!


Here’s the recipe:

Pumpkin Hommus and Bahrain!

Pumpkin Hommus and Bahrain!


  • 1 kilo Pumpkin or Butternut Squash
  • 1 can of chickpeas
  • 5 tablespoons Tahina paste (you can add more or less of this, depending on your preference)
  • 1 tablespoon cumin seeds
  • 1 teaspoon chili flakes
  • 1 bulb of garlic, peeled
  • The juice of two lemons
  • Olive oil
  • Salt to taste


  1. Preheat oven to 220 degrees
  2. Peel the pumpkin and roughly cut into cubes (for quicker roasting)
  3. Toss the pumpkin in a quarter cup of olive oil and spread on baking tray. Sprinkle the cumin seeds, chilli flakes, salt, and garlic on top. Roast this in the oven for 40 minutes.
  4. Remove from oven and let it cool.
  5. In a processor, blend the chickpeas, lemon juice, cooled pumpkin with some Extra Virgin Olive oil till it reaches the desired consistency.



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