500g (more or less) of fresh pumpkin
1 tablespoon olive oil
1/3 cup of raw tehina
About 1/3 cup of cold water
1 small clove garlic
Juice of half a lemon
1/4 cup chopped fresh parsley
Salt to taste
How to do it
1. Removing the skin, cut the pumpkin into medium sized cubes (about 8 cubes) of about the same size and place them on a baking paper lined baking tray, that you have greased with the olive oil.
2. Bake in a 180°C (350°F) oven, turning the cubes around every 20 minutes or so to get an even roast on the pumpkin. Remove when the pumpkin is very soft and is browned on the outsides. This usually takes about 45 minutes – 1 hour.
3. Prepare the tehina: In a bowl, mix the tehina, lemon juice and crushed garlic. Slowly add the water, mixing until you get a thick, but slightly runny consistency (you don’t want it to be too runny, as the eggplant is watery; but it should be runnier than hummus…). Add the chopped parsley and salt to taste. Note: You can serve this on its own or with hummus as well. To serve it on its own, make it a little runnier than you would for this salad, adding a little more water.
Serve with pita, challah or any bread you love.