Pumpkin Mutabal

Ingredients

• 1 small pumpkin, about 1.8 kg (4 lb)pumpkin; pie pumpkin was used
• 60 ml (4 tbsp), dividedolive oil
• To tastesea salt
• ½ tspcumin
• 1 tspsumac
• 1 headgarlic
• Juice of 1–2lemons
• 120 g (½ cup)tahini paste
• 1, optionalchilli
• To tastehot honey
• To garnishpomegranate seeds and sumac

Instructions

1. 1

   Prepare the pumpkin

   Cut the pumpkin in half, brush it with some of the olive oil, and season with salt and pepper.

2. 2

   Roast until tender

   Roast the pumpkin and garlic in a preheated oven for about 45 minutes, or until tender. No oven temperature is specified in the recipe.

3. 3

   Scoop the flesh

   Use a spoon to scoop the cooked pumpkin flesh from the skin.

4. 4

   Add the garlic

   Add the roasted garlic. The recipe also uses some raw garlic.

5. 5

   Mash the pumpkin

   Mash the pumpkin with a potato masher or a fork.

6. 6

   Season and combine

   Add the tahini, lemon juice, remaining olive oil and spices, then mix well.

7. 7

   Garnish and serve

   Spread the mutabal on a serving plate, garnish with pomegranate seeds and sumac, and serve with pita bread.

What is pumpkin mutabal?

Mutabal is a Middle Eastern-style dip traditionally made with roasted vegetables, tahini and lemon. This version swaps the familiar aubergine for pumpkin, pairing its mellow sweetness with citrus, cumin and tangy sumac.

Roasting both the pumpkin and garlic gives the dip depth, while tahini makes it rich and smooth. Pomegranate seeds add a bright, juicy finish.

Nutrition and macros by portion

The nutrition label shows one serving as written: 370 calories, 8g protein, 37g carbs, 25g fat.

Pumpkin contributes most of the carbohydrates, while tahini and olive oil provide most of the fat; tahini also supplies some protein. Serve a portion with vegetables and pita, or pair it with a protein-rich dish to make a more balanced plate.

Choosing the pumpkin

Pie pumpkin: A small pie pumpkin is suggested for its soft, sweet flesh. Choose one that feels firm and is easy to halve safely.

Roasting the pumpkin and garlic

Even cooking: Roast the pumpkin halves and garlic until the flesh is tender enough to scoop. The recipe gives an approximate time of 45 minutes but does not specify an oven temperature.

Garlic choice: The method calls for roasted garlic and notes that raw garlic was added as well. Raw garlic has a sharper flavour, so add it to taste if following that variation.

Getting the texture right

Mashing: A fork or potato masher leaves a more rustic dip, while thorough mashing makes it smoother. Add the tahini and lemon juice after mashing, then mix until combined.

Adjusting: Pumpkin can vary in moisture, so add the lemon juice gradually and check the texture before serving.

Balancing the flavours

Lemon and tahini: Lemon brings freshness to the rich sesame paste. Start with the juice of one lemon, then add more if you want a brighter taste.

Spices: Cumin gives warmth and sumac adds a citrusy tang. Finish with more sumac and pomegranate seeds for colour and contrast.

Serving ideas

Pita bread: Serve the dip with pita for scooping, as suggested in the recipe. It also fits naturally into a mezze spread alongside crunchy vegetables and other dips.

Optional finish: Hot honey is an informal addition suggested by the cook. Drizzle on a little at the end if you enjoy a sweet-and-spicy contrast.

Recipe notes & tips

• Cut the pumpkin on a stable board and use a sturdy knife.
• Keep some olive oil back for mixing the dip after roasting.
• Taste the mixture before adding all the lemon juice.
• If using raw garlic as well as roasted, add a little at a time.
• Add pomegranate seeds just before serving so they stay fresh and juicy.

Variations

• Chilli heat: Add the optional chilli for a spicier dip.
• Hot honey: Drizzle on hot honey for a sweet, warming finish.
• Extra lemon: Add more lemon juice for a sharper, brighter flavour.
• Rustic texture: Mash with a fork and leave a few small pieces of pumpkin.
• Garlic-forward: Include raw garlic alongside the roasted garlic, as suggested in the method.

Common mistakes to avoid

• Undercooked pumpkin: Roast until a spoon can scoop the flesh easily.
• Adding all the lemon at once: Start with less and adjust after mixing.
• Overdoing raw garlic: Add it gradually, since its flavour is sharper than roasted garlic.
• Skipping the final taste: Check the salt, lemon and spices before serving.
• Garnishing too early: Add the pomegranate seeds and finishing sumac just before serving.

How to store

Store leftover mutabal in a covered container in the fridge for up to 3 days. Stir before serving; it can be eaten chilled or brought to room temperature, and does not need reheating.

Frequently asked questions