Egyptian Quesadilla

Mexican cuisine, known for its vibrant flavors and rich history, has become a favorite worldwide. Quesadillas are a traditional Mexican dish, consisting of a tortilla filled with cheese and other ingredients. Chef Ahmed has tailored this recipe to suit Egyptian palates, providing a unique fusion.

The chicken quesadilla combines succulent chicken with aromatic spices and fresh vegetables, all encased in a crispy tortilla. This dish, with its melted cheese and flavorful filling, makes an ideal quick meal or snack. It’s a delightful blend of Mexican tradition and Middle Eastern ingenuity.

Ingredients

2 large chicken breasts, cut into small pieces
1 tsp salt
1 tsp onion powder
1 tsp garlic powder
1 tsp paprika
2 tbsp vegetable oil
1 medium onion, chopped
2 medium tomatoes, chopped
1/2 red bell pepper, chopped
4 large tortillas
1 cup mozzarella cheese, shredded
1 cup cheddar cheese, shredded

Preparation

Mix the chicken with salt, onion powder, garlic powder, paprika, and 1 tbsp of vegetable oil.
Heat a frying pan over medium heat and add 1 tbsp of vegetable oil.
Fry the chicken until it is cooked through and starts browning.
Push the chicken to one side of the pan, then add the chopped onion, tomatoes, and red bell pepper.
Cook the vegetables until they start to soften, then mix them with the chicken.
In a separate pan, heat a little oil and place a tortilla in the pan.
Sprinkle a mix of mozzarella and cheddar cheese on half of the tortilla.
Add the chicken and vegetable mixture on top of the cheese.
Sprinkle another layer of cheese on top of the filling.
Fold the tortilla in half to cover the filling and press down gently.
Cook each side for about 30-40 seconds until crispy and golden.
Remove from the pan, cut into wedges, and serve hot with avocado or guacamole.

Did you know?

Quesadillas are a staple in Mexican cuisine but have found their place in various cultures due to their versatility and ease of preparation. In Mexico, they are traditionally made using corn tortillas, but flour tortillas are common, especially in northern regions. The word “quesadilla” stems from “queso,” the Spanish word for cheese, underscoring the importance of this key ingredient.

While the classic version involves only cheese, quesadillas can be filled with a wide range of ingredients, from beans and meat to exotic mushrooms and squash blossoms in Oaxaca. This dish has a fascinating history, potentially tracing back to the 16th century when Spanish settlers brought dairy products to Mexico, leading to the innovative fusion of cheeses with indigenous corn tortillas.

In Egypt, recipes like this provide an exciting twist, blending local Middle Eastern ingredients with Mexican flavors. Such creative adaptations keep our culinary traditions dynamic and ever-evolving, offering fresh ideas for meals while celebrating the best of multiple cultures.

Makdous (Cured Eggplant)

Makdous, also known as cured eggplant, is a popular dish in Middle Eastern cuisine, especially cherished in Syria, Lebanon, and Egypt. This dish involves small eggplants stuffed with a flavorful mixture of walnuts, garlic, and red peppers, then cured in olive oil. It’s traditionally enjoyed as a delightful appetizer, meze item, or a side dish that pairs beautifully with breads.

Preparing makdous at home captures its authentic taste and heritage, connecting us to age-old culinary traditions. With a mix of savory, tangy, and spicy notes, this dish stands out for its bold flavors and exquisite texture. Here’s a simple way to make this delectable Middle Eastern food.

Ingredients

40 small eggplants
Water for boiling
1 kg salt
4 kg chopped walnuts
Mashed garlic (to taste)
4 kg red peppers
Olive oil (for curing)

Preparation

Boil water in a large pot and cook the eggplants until tender, ensuring they don’t overcook.
Rinse the eggplants under cold water to maintain their color.
Salt the eggplants, using about a teaspoon of salt for larger eggplants and less for smaller ones.
Drain the eggplants in a strainer covered with a cloth for 2-3 days, ensuring thorough drying.
Prepare the filling by washing and de-seeding the red peppers, then sun-drying them for 1-3 days.
Grind the sun-dried red peppers and mix them with chopped walnuts and mashed garlic.
Stuff the dried eggplants with the walnut-pepper-garlic mixture.
Store the stuffed eggplants in jars, covering them entirely with olive oil.
Allow the makdous to cure in a cool, dark place for at least 10 days before consumption, ensuring all flavors meld together.

Did you know?

Makdous, also referred to as “mouneh” in Lebanese cuisine, signifies preserved foods prepared at home. This tradition of curing and pickling is essential in Middle Eastern cultures, preserving food through harsher seasons. The term “makdous” in Arabic means ‘cured’ or ‘preserved.’ While makdous is popular in Lebanese cuisine, variations of pickling eggplants can be found throughout the Middle East.

Pickled foods like makdous not only enhance the flavors of dishes but also reflect practical culinary practices passed down through centuries. Traditional methods of using sun-dried peppers and curing in oil exemplify the resourcefulness of Middle Eastern kitchens. Makdous could be considered both a test of patience and a reward, as the curing time allows the intricate flavors to develop, making it an authentic and best-loved Middle Eastern delight.

Enjoying makdous with fresh bread or as a component in various dishes highlights the versatility and enduring appeal of this simple yet sophisticated dish.

Aish Baladi (Egyptian Pita Bread)

Rooted in Egypt’s ancient culinary traditions, Aish Baladi—also known as Egyptian Pita Bread or khubz—is a staple in Egyptian households. This rustic flatbread boasts a flavor profile that is both hearty and slightly nutty, thanks to its blend of whole wheat and white flours. Known for its healthy attributes, it remains a beloved daily food item.

Weathered by generations, this easy to make bread reflects Egypt’s communal spirit, often enjoyed with family meals. Traditionally baked in communal ovens or over an inverted metal dome, it results in a chewy, airy texture perfect for scooping up flavorful dips or accompanying hearty stews.

Ingredients

1 kg all-purpose flour (or a combination of whole wheat and white flours)
1 tablespoon salt
1 packet instant yeast (about 7 grams)
3 1/2 cups warm water (approximately, adjust as needed)
Extra flour for dusting

Preparation

In a large mixing bowl, combine the flour and salt. Mix well.
Add the instant yeast to the flour mixture.
Gradually pour in warm water, mixing continuously until a soft, cohesive dough forms.
Knead the dough vigorously until it becomes smooth and elastic, about 10 minutes.
Lightly coat the dough with flour, cover, and let it rest in a warm place until it doubles in size (about 1-2 hours).
Preheat a skillet or griddle over medium heat.
Divide the dough into small, equal pieces and shape them into balls.
Roll out each ball into a thin round (approximately 1/4-inch thick).
Place the flattened dough on the preheated skillet.
Cook for about 2-3 minutes on each side, or until the bread puffs up and has browned spots.
Transfer to a wire rack to cool slightly before serving.

Did you know?

Aish Baladi has been a part of Egyptian culture for thousands of years. Dating back to ancient Egypt, the name “Aish” refers to life itself, emphasizing the bread’s fundamental role in daily existence.

In contrast to more modern pitas, traditional Egyptian flatbread is predominantly whole wheat, adding to its healthy appeal. This bread is also incredibly versatile: not only is it a vehicle for scooping stews and dips, but it can also be used to make sandwiches or simply enjoyed with a drizzle of olive oil and a sprinkle of za’atar.

Moreover, baking flatbread at home is an environmentally friendly practice since it can be cooked over a simple stove or griddle, eliminating the need for an oven. Whether you’re a novice or an experienced baker, making this ancient bread can connect you to millennia of culinary history, enriching your kitchen with the flavors of Egypt.

Malban (Traditional Dessert)

A beloved treat enjoyed during festive times and special occasions, Malban is a traditional Egyptian dessert that enchants both adults and kids with its chewy, jelly-like texture and sweet, floral aroma. Known in the West as Turkish Delight, this simple yet exquisite confection has spread joy across generations.

The unique flavor of Malban comes from the blend of rose water, honey, and a hint of vanilla, resulting in a dessert that’s truly memorable. Prized for its delicate yet vibrant sweetness, Malban, with its smooth feel and nut-studded charm, holds a prominent place in festive dessert arrays.

Ingredients

1 1/2 cups sugar
1 1/2 cups water
1 lemon (juiced)
3 tablespoons honey or glucose syrup
2 tablespoons rose water
1 teaspoon vanilla extract
1/2 cup cornstarch
4 tablespoons additional water (for dissolving cornstarch)
Red food coloring (as needed)
3 tablespoons gelatin
4 tablespoons boiling water
Peanuts (optional, as desired)
Cornstarch for dusting

Preparation

Combine 1 1/2 cups of sugar and 1 1/2 cups of water in a pot. Bring to a boil.
Add freshly squeezed lemon juice, 3 tablespoons of honey or glucose syrup, rose water, and vanilla extract, stirring continuously.
Dissolve 1/2 cup of cornstarch in 4 tablespoons of water and gradually add to the boiling mixture, stirring constantly.
Allow the mixture to boil again, then add red food coloring until desired shade is reached.
Dissolve 3 tablespoons of gelatin in 4 tablespoons of boiling water, stirring vigorously until fully dissolved. Incorporate the gelatin mixture into the boiling Malban mixture.
Continue to stir on medium heat for about 15 minutes or until thickened.
Prepare a tray lined with a greased nylon bag or parchment paper, and pour the mixture into it. Smooth out the top.
Optionally, add peanuts for extra texture and flavor.
Allow to cool slightly before refrigerating for about 15 minutes.
Dust a cutting board with cornstarch and lay the chilled Malban on it, cutting into desired shapes. Dust pieces with additional cornstarch to prevent sticking.

Did you know?

The name Malban has its roots in the Arabic word “malban,” which means something pliable or elastic, a fitting description for its chewy consistency. Although closely related to Lebanese and other Middle Eastern confections, the Egyptian variation includes specific ingredients and methods that make it particularly unique.

Malban is often enjoyed during celebrations such as Eid and Ramadan, marking it as a dessert of joyous significance. Its counterpart, Turkish Delight, or Lokum, is enjoyed widely across Turkey and neighboring countries, showcasing regional variations in flavor and presentation.

Aside from its delightful taste, Malban is richly imbued with cultural heritage. In Egypt, it’s a traditional dessert for kids during festivals, meticulously crafted in homes to share sweetness and goodwill. Incorporating ingredients like honey or glucose not only adds to its shelf-life but also creates a healthier alternative compared to sugar-laden treats.

Next time you savor a piece of Malban, you’ll not only enjoy its delicious taste but also a slice of Middle Eastern heritage laden with generations of craftsmanship and cultural significance.

Egyptian Feteer Meshaltet (Traditional)

Egyptian Feteer Meshaltet Egyptian Recipe

Feteer Meshaltet, also known as Egyptian layered pie, is a rich and flaky pastry that dates back to ancient Egypt. This dish was originally made as an offering to the gods, but it has now become a beloved part of Egyptian cuisine, enjoyed during special occasions and family gatherings.

The flavor of Feteer Meshaltet is uniquely buttery, with a flaky texture that nearly melts in your mouth. It can be enjoyed plain or with a variety of sweet or savory fillings, making it incredibly versatile and appealing to a wide range of tastes.

Ingredients

1 kg Flour
1 tablespoon Sugar
1 teaspoon Instant yeast
1 teaspoon Baking powder
Approximately 700 ml Warm water
1 tablespoon Salt
Vegetable oil (for tray greasing and fat mixture)
½ cup Vegetable oil (for fat mixture)
½ cup Melted butter (for fat mixture)

Preparation

Mix the flour, sugar, instant yeast, baking powder, and salt in a large bowl.
Gradually add warm water while mixing until a soft dough forms.
Cover the dough and let it rest for half an hour.
Combine vegetable oil and melted butter to create the fat mixture.
Grease a tray with a little oil.
Divide the dough into three large pieces and 30 smaller pieces.
Lubricate all dough pieces with the fat mixture and let them rest for 10 minutes.
On a lightly oiled surface, spread one large dough piece by hand and set it aside.
Spread the smaller pieces using the fat mixture and stack them on top of the large piece. Repeat with 10 small pieces at a time.
Trim the edges of the large dough piece with a knife as necessary.
Cover the dough and let it rest.
Repeat the process for the remaining two large dough pieces and small dough pieces.
Brush a pan with a little oil and preheat it to a heat slightly less than medium.
Place the first pie in the pan and puncture it with a wooden stick or knife as it rises to ensure even cooking.
Cook until the pie is golden brown on both sides.
Enjoy the great taste of Feteer Meshaltet, and I recommend trying it with different fillings!

Did you know?

Feteer Meshaltet is often described as Egypt’s answer to pizza due to its versatility and communal appeal. Traditionally, it can be found sold by street vendors during local festivals or in bakeries across Egypt. Each family often has its own cherished variant of the recipe, adding to its rich cultural tapestry.

Interestingly, the word “meshaltet” can be translated to “cushioned,” hinting at the pastry’s unique calories-rich and layered nature. Unlike pizza’s tomato and cheese toppings, feteer is filled with varied ingredients ranging from honey and cream for sweet versions to minced meat and vegetables for savory ones. Egyptian folklore even mentions that the best Feteer Meshaltet is made with freshly churned butter, emphasizing its easy, yet artisanal nature.

Whether you’re an enthusiastic home cook or an adventurous eater looking to experience authentic Egyptian cuisine, this traditional recipe is a must-try. It’s not only about indulging in a savory delight but also connecting with a piece of Egyptian heritage.

Mahalabia (Milk Pudding)

Mahalabia, known as Muhallebi or Malabi in other regions, is a traditional Egyptian dessert beloved for its creamy texture and sweet, light flavor. This milk-based pudding dates back to the Ottoman Empire and has since become a staple across the Middle East and Mediterranean. Its simplicity combined with a rich taste makes it a favorite treat for all ages.

This dessert provides a delightful balance between sweetness and creaminess, often enjoyed either warm or cold. It can be garnished with an assortment of toppings like nuts or drizzled with various sauces to suit individual preferences. Mahalabia’s adaptable nature makes it a versatile and cherished dish in many households.

Ingredients

1 liter minus a quarter cup of milk
1/4 cup of milk (set aside)
2 tablespoons of Chantilly cream
2 tablespoons of starch
1/2 cup of sugar
1/2 cup of flour
1 teaspoon of vanilla extract
2 tablespoons of powdered sugar (optional)
3 tablespoons of powdered milk (optional)
2 tablespoons of butter
Mixed nuts for garnish (almonds, pistachios)

Preparation

Combine 1 liter of milk with 2 tablespoons of Chantilly cream and 2 tablespoons of starch. Whisk them well and set aside.
In a large pot, combine the remaining 1/4 cup of milk with 1/2 cup of sugar and 1/2 cup of flour.
Stir the sugar and flour mixture into the milk until the mixture is smooth and doesn’t feel gritty.
Heat the mixture over medium heat, continuously stirring until it starts to thicken.
Once thickened, gradually add the milk and starch mixture that was set aside, continuing to stir.
Let the mixture cook over low heat for an additional 2-3 minutes to ensure the flour is fully cooked.
Add 1 teaspoon of vanilla extract, 2 tablespoons of powdered sugar (optional), and 3 tablespoons of powdered milk (optional). Stir well.
Stir in 2 tablespoons of butter until melted and well integrated.
Pour the creamy mixture into cups or bowls.
Garnish with nuts or any preferred toppings and let it cool in the refrigerator for about half an hour before serving.

Did you know?

Mahalabia, also known as Muhallebi in Turkish and Malabi in other parts of the Middle East, has a fascinating history that dates back to the 7th century when it was introduced by an Arab cook named Ibn Sa’d. Traditionally, it was made using rice flour, but recipes have evolved to incorporate cornstarch and other ingredients for enhanced texture and flavor.

This delightful pudding is not only enjoyed in Egypt but also in Turkey, Greece, and Israel, each adding its unique twist. Mahalabia is often flavored with rosewater or orange blossom water in different regions, enriching its aromatic profile.

Besides its delectable taste, Mahalabia is a nutritious dessert thanks to its primary ingredient—milk. Milk provides essential nutrients such as calcium, proteins, and vitamins, making it beneficial for bone health and overall well-being. For those looking for a comforting, sweet dish that’s easy to prepare, Mahalabia is undoubtedly among the best choices.

The use of nuts like pistachios and almonds not only adds a delicious crunch but also brings additional health benefits, including healthy fats, fiber, and antioxidants. If you’re ever curious to experiment, try adding a hint of coconut for a tropical twist on this traditional pudding—a simple yet delightful way to savor a piece of history.

Egyptian Rice Pudding (Traditional)

Egyptian Rice Pudding, known as Roz Bil Laban, is a beloved dessert that graces the tables of many Egyptian households. This dish, which means “rice with milk,” has been cherished since ancient times, embodying the simplicity and comfort of Middle Eastern cuisine. It offers a rich, creamy texture that is harmoniously blended with warm spices.

The delightful aroma of vanilla, cardamom, and cinnamon in Roz Bil Laban wafts through Egyptian kitchens, evoking memories of familial gatherings and festive occasions. Perfect for satisfying a sweet tooth while keeping calories manageable, this recipe is adaptable, allowing for the addition of nuts or raisins for extra flavor. A perfect blend of tradition and taste, this is the best way to end a meal.

Ingredients

3 cups milk
1 cup rice, washed (not soaked)
1 teaspoon vanilla extract
½ cup sugar
2 cinnamon sticks
3 cardamom pods
½ cup heavy cream
1 cup water
Nuts (optional: walnuts, pistachios)
Raisins (optional)

Preparation

In a large pot, combine 3 cups of milk, 1 cup of washed rice (not soaked), 1 teaspoon of vanilla extract, ½ cup of sugar, 2 cinnamon sticks, and 3 cardamom pods.
Bring the mixture to a boil over medium heat, stirring occasionally.
Once boiling, reduce the heat to low and let it simmer for about 5 minutes, continuing to stir.
Add 1 cup of water to the pot to maintain consistency and prevent sticking.
Continue to simmer the mixture on low heat until the rice is cooked and the mixture thickens, stirring occasionally.
Remove the cinnamon sticks and cardamom pods once the rice is soft and the pudding has thickened.
Stir in ½ cup of heavy cream for added richness.
Preheat your oven to a medium-high setting.
Transfer the rice mixture to an oven-safe Pyrex dish.
Optionally, sprinkle nuts and raisins on top for added flavor and texture.
Place the dish in the oven for about 7-10 minutes until it develops a golden-brown top.
Remove from the oven and let it cool slightly before serving.

Did you know?

Roz Bil Laban wasn’t just a treat for modern times; its roots can be traced back to ancient Egypt. Early recipes for this dessert were found inscribed on walls and papyrus, showcasing its enduring appeal.

Traditionally, rice was a luxury commodity in Egypt, making Roz Bil Laban a special dish for celebrations and significant gatherings. This rice pudding can be enjoyed warm or cold, making it versatile for any season.

While it is naturally gluten-free, you can also adjust the sweetness to suit your preference, offering a healthier version for those watching their calorie intake. Adding cardamom and cinnamon not only augments its flavor but also brings excellent health benefits, including improved digestion and anti-inflammatory properties.

So, the next time you savor a bowl of Roz Bil Laban, remember you are partaking in a rich tapestry of history and tradition!

Tulumba

Tulumba is a beloved Middle Eastern dessert widely enjoyed in Turkish and Egyptian households. This crispy, syrup-soaked pastry offers a delightful contrast between the crunchy exterior and the soft, pillowy interior. Tulumba, also known as “balah el sham” in Arabic, is a staple during festive occasions and family gatherings, showcasing the sweet and rich flavors of the region.

Originally of Turkish origin, Tulumba is deeply rooted in the culinary traditions of the Ottoman Empire, spreading across various Middle Eastern countries. The name “tulumba” itself, meaning “pump”, reflects the dessert’s unique shape and preparation process. This easy-to-make treat is loved for its universal appeal and comforting taste.

Ingredients

For the Sherbet

3½ cups granulated sugar
2½ cups water
¼ lemon juice

For the Dough

2 cups water
1 tablespoon oil
1 teaspoon granulated sugar
½ teaspoon salt
2½ cups flour
4 eggs

For Frying

Oil for deep-frying

Preparation

Prepare the sherbet by combining 3½ cups granulated sugar and 2½ cups water in a pot. Stir until the sugar dissolves and bring to a boil.
Reduce the heat and simmer for 20 minutes. Add ¼ lemon juice and boil for a few more minutes. Let it cool completely.
In a separate pot, combine 2 cups water, 1 tablespoon oil, 1 teaspoon granulated sugar, and ½ teaspoon salt. Bring it to a boil.
Add 2½ cups flour to the boiling mixture, stirring continuously until a dough forms. Cook for another 1-2 minutes, then let it cool.
Transfer the cooled dough to a bowl and knead until smooth. Add the 4 eggs one at a time, mixing well after each addition until the dough is homogeneous.
Place the dough into a piping bag with a star tip.
Heat oil in a pot (oil should be cold initially).
Pipe the dough into the cold oil, cutting with scissors into 2-inch pieces.
Gently heat the oil and fry the pastries until golden brown, ensuring they are evenly cooked by occasionally shaking the pot.
Remove the tulumba from the oil and immediately immerse them in the cold sherbet for 10-15 seconds.
Place the syrup-soaked tulumba on a serving plate.

Did you know?

Tulumba, often referred to as “balah el sham” in Arabic, translates to “Sham dates”, a name hinting at its resemblance to dates and its Levantine origins. This dessert has a rich history tied to the Ottoman Empire, influencing many dessert traditions across the Middle East and the Balkans. One fascinating aspect of Tulumba’s preparation is the use of cold oil at the start of frying.

This technique ensures that the dough cooks evenly and results in that signature crispy texture. The process of immersing the hot pastry into cold syrup further enhances the crunchiness on the outside while allowing the inside to remain delectably soft and moist.

Tulumba is more than just a dessert; it’s a testament to the region’s mastery in creating flavors and textures that are both unique and universally appealing. Whether enjoyed during Ramadan, festive occasions, or as a simple treat, Tulumba continues to bring joy and sweetness to many across the globe.

Umm Ali (Bread Pudding)

Umm Ali, also known as Om Ali, is an iconic Egyptian bread pudding with a rich history. Named after the wife of a sultan, this dessert is a treasured part of Egyptian cuisine, often served during celebrations and special occasions. Its creamy texture and nutty flavors make it a delightful, comforting treat for many.

This simple yet exotic dessert combines the goodness of toasted puff pastry, milk, cream, and a variety of nuts and dried fruits. Its golden-brown top layer gives way to a moist and velvety interior. Perfect for cold days, Umm Ali is sure to impress your family and loved ones.

Ingredients

1 liter of full-fat milk
1 pack of frozen ready-to-use puff pastry (or Egyptian Roqaq/Croissant)
1 teaspoon of vanilla
¼ cup of sugar (adjust to taste)
Cream (any available kind)
Shredded coconut
Pistachios, chopped
Dried raisins
Pecans, chopped
Almonds, chopped

Preparation

Preheat your oven to 180°C-200°C (350°F-400°F).
Arrange puff pastry dough pieces on a tray lined with parchment paper.
Bake for 20 minutes or until golden and crispy.
Remove from the oven and let cool.
In a pot on the stove, add 1 liter of milk, sugar, and vanilla. Stir until the sugar dissolves.
Optionally, replace half the milk with cream or add two tablespoons of butter for extra creaminess.
Bring the mixture to a boil.
Cut the puff pastry into pieces and spread them in an oven-safe dish (ceramic or pyrex).
Add shredded coconut, chopped almonds, pecans, pistachios, and raisins over the puff pastry pieces.
Pour the hot milk mixture over the puff pastry pieces.
Let it sit for a few moments to allow the pastry to absorb the milk.
Mix the remaining half cup of milk with cream and pour over the dish.
Bake in the oven for 10 minutes at 180°C (350°F).
Finish by putting it under the broiler for 1-2 minutes for a golden-brown finish.
Serve as is or top with additional nuts for enhanced presentation.

Did you know?

Umm Ali is more than just a dessert; it’s a piece of Egyptian heritage. The name translates to “Mother of Ali,” and the dish is said to be named after the wife of Ezz El-Din Aybek, the ruler during the Ayyubid Era. The dessert commemorates a celebratory feast after a political victory, making every bite a morsel of history.

Traditionally, Umm Ali incorporates Roqaq (a thin, crisp bread), but modern adaptations welcome substitutions like puff pastry or croissants. This flexibility allows for diverse textures while maintaining the dish’s authenticity.

Moreover, Umm Ali is often seen as a healthy dessert, given its high protein content from nuts and milk. It’s also kid-friendly, offering a sweet treat packed with the nutritional benefits of dried fruits and nuts. The perfect blend of Arabic flavors, this pudding is a testament to the rich culinary traditions of the Middle East, making it a timeless favorite for dessert lovers around the world.

Pumpkin Hummus

Pumpkin hummus is a delightful twist on the traditional Egyptian spread, marrying the creamy richness of chickpeas with the subtle sweetness of pumpkin. This recipe not only brings the comforting flavors of fall to your table but also introduces an exciting new way to enjoy a beloved classic.

Known for its healthy and vegan profile, hummus can be easily customized to suit various preferences and dietary needs. This pumpkin version adds a layer of spicy warmth, making it an excellent appetizer for gatherings like Friendsgiving or as a novel spread for morning toast.

Ingredients

1 can (15 ounces) chickpeas, drained and rinsed
2 tablespoons tahini (omit for without tahini version)
1/2 cup pumpkin puree (not pumpkin pie filling)
2 cloves garlic, minced
Juice of 1/2 lemon
1/2 teaspoon salt
1/2 teaspoon cumin
1/4 teaspoon chili powder
Dash of cinnamon
Olive oil, for drizzling
Option: Crispy sage leaves
Option: Roasted and salted pepitas (pumpkin seeds)

Preparation

In a food processor, combine the chickpeas, pumpkin puree, minced garlic, tahini (if using), lemon juice, salt, cumin, chili powder, and a dash of cinnamon.
Blend until smooth, gradually drizzling in olive oil to achieve the desired consistency.
Transfer the hummus to a serving bowl and smooth the top with a spoon, creating the traditional “hummus swirl.”
For an elevated presentation, heat olive oil in a small skillet and fry sage leaves until crispy. Remove and cool.
Garnish the hummus with crispy sage leaves and roasted pepitas. Drizzle with additional olive oil if desired.
Serve with warm pita bread, fresh vegetables, or as a spread on your favorite toast.

Did you know?

Hummus has ancient roots, dating back to at least the 13th century, and is a staple in Egyptian and Middle Eastern cuisines. Traditionally made with chickpeas, tahini, lemon juice, and garlic, it offers a versatile base for flavor experimentation.

For those seeking to make the best hummus without tahini, simply omit the ingredient and add an extra splash of olive oil for creaminess. Pumpkin, rich in vitamins A and C, boosts the healthy benefits of this hummus variant. Easy to prepare, it allows for creative toppings like the crispy sage and roasted pepitas featured here.

Whether you’re looking for a comforting fall dish or an exciting appetizer for your next gathering, pumpkin hummus brings together spicy, sweet, and savory notes in one delightful dip.