Pumpkin Hummus with pomegranate molasses

When pumpkins proliferate…scoop this velvety dip up …

’tis the season to be profligate with your pumpkin and I for one have no problem finding uses for this most silky and seductive of vegetables. This delicious gloopy number is inspired by Mr Ottolenghi and a request for a Lebanese American Thanskgiving menu… I’ve dipped grissini in it, carrot batons and (guilty pleasure) mini crostini. I’ve slathered it on toast and pita bread and dribbled pomegranate molasses all over it. I’ve thought about serving a little bitter leaves side salad with it to address its inherent sweetness but so far that remains a mere healthy thought.

The actual “method” is nothing more than blitzing but like many dishes the end result is more than the sum of the parts if you have good ingredients and treat them kindly.

Ingredients – based around 1 x 400g tin of chick peas

which is something most people tend to have in the cupboard rather than a bowl of dried ones soaked overnight with a pinch of bicarbonate. Yes they do taste better but so does stuffed peacock.

1 tin of chick peas drained (I am not squeamish but sometimes that gloopy liquid in cans of beans freaks me out a bit…I like to drain them quite well under running water)

The juice of a lemon and quite a lot of zest. I find it highlights all the other flavours

You dont need tahini paste here as you have the pumpkin but as I like it so much I add 1 tablespoon and besides, its so full of Vitamin E.

2 fat cloves of garlic. I think you do need generous garlic.

salt, pepper, half a teaspoon of cumin, a little chilli and 1 teaspoon of cinnamon. Its the cinnamon that needs to prevail.

1 tablespoon of good olive oil – optional. The pumpkin really does add silkiness which is what makes it such a magical ingredient so you do not need loads of oil to make your hummus feel smooth.

Chunks of Roasted pumpkin – total volume equal to the sum of all the other ingredients.

Pomegranate Molasses – to serve. Do not add to the mix or you will not have the nice contrast.

How To

Blitz together until you have a smooth puree. Really there is no more method than that. OK to make this a more substantive recipe a few words on roasting pumpkin:

Cut the butternut squash in half or larger pumpkins in four. Roast at 160C until the flesh is soft. I cut off any black or caramelised parts not because I dont like the flavour but because they will impart a muddy brown colour to your dips/ soups. Scoop out the pips and use the flesh which will give your soups and dips a rich concentrated lovely flavour.

Cardamon & Star Anise Preserved Pears

delicately spiced these store cupboard gems will lead you on all kinds of culinary journeys….

3 Kilos of hard pears (must be hard)
2 lemons – juiced (do save the zest for other things – freeze it)
450g sugar
2 litres water
2 – 4 star anise
4 – 6 cardamom pods
2 sticks cinnamon
2 bay leaves

gadgets & gizmos

One very large jar or several smaller jars. I often make them “serving size” so think about your family and choose jars that will take say 2 or 4 or 6 half pears as a half pear is a good serving guide.

How To

Acidulate a bowl of water with the juice of the lemons. Dont forget this step as this keeps the pears a beautiful bright colour by halting the oxidation process. Plus we will recycle this lemony water into the syrup!
Peel, core, and quarter the pears. This is tedious and as the pears are hard they can be a tad difficult to peel. Add them to the acidulated water as soon as you peel and core a portion of pear.
In a large saucepan add the sugar, acidulated water, and spices. Bring to a boil quite fast because the pear pieces can only sit around so long outside the lemon bath. As soon as a little vapour rises from the syrup plunge the pears into the syrup. Let come to a boil again, cook for 5 minutes.
Pack the jars with the pears. This is where you can indulge your inner pear packing nerd and stack them up neatly. In fact the bigger the jars the easier this is. I insert just one or two star anise and cardamon pods inside. Pears have a subtle flavour and we dont want to overwhelm them.

Pour the remaining syrup over the pears to cover, leaving a little space approx 1cm of headroom from the tops of the jars. Put on the lids.
Now water bath them and this is important. If you do not do this they may ferment and they certainly will not keep at room temperature. Either use a bain marie or better for tall jars, your biggest deepest saucepan. Boil in water for 20 minutes.

Leave for a few days to let the syrup infuse.

Ideas and Improvs

Use in crumbles, in frangipane tarts, with a vanilla tart, to acompany blue cheese or just served with a delicious home made custard laced with brandy in winter to warm you up!

A Pocket Sized Plafar

It doesn’t get much more small and independent than this….

For a reminder that life does not revolve around a handful of global brands pop into a Romanian ‘plafar” or a small traditional shop selling natural foods and herbal remedies. Here I bought honey and have been eating the crystallized “rapita cu papadie” straight from the jar – delish! and even more so with some mature goats cheese (guilty pleasure).

You will be assaulted by a cornucopia of unguents, creams, pills, cosmetics, “sirops”, oils, teas, ingredients and in this tiny emporium on Strada Uruguay, their own home produced honey. These shops are testament to the long tradition of folk medicine in Romania and I for one cannot pass one by without a compulsive stop and inevitable purchase of whatever looks interesting.

My honey! Coveting this jar.