Pumpkin Mutabbal made with pureed pumpkin, Greek yogurt, tahini, and a ton of roasted garlic, this delectable Middle Eastern Pumpkin Mutabbal dip is enhanced with pomegranate seeds and lemon juice. Present it alongside reheated pita bread for dunking.
The Arabic word “tabbala,” which means to season, is where the word “mutabbal” comes from, and that’s essentially what you do with this dish. While fire-roasted aubergine is the main ingredient in the most popular version of mutabbal, many other seasonal vegetables, such as pumpkin, butternut squash, or courgettes, are also utilized. Although mutabbal is typically served as part of an appetizer spread or mezze, it also goes well with grilled meats and makes a satisfying snack. Traditionally, it is consumed with warm pita bread.
They are done in a matter of minutes; simply place them in the oven with the pumpkin!
PUMPKIN MUTABBAL INGREDIENTS
- 1 large pie pumpkin (about 2 pounds)
- 1 whole head of garlic, cloves separated, skin on
- Sea salt
- 1 bunch fresh thyme
- Olive oil
- 1/4 cup Greek yogurt
- 3 tablespoons tahini
- Juice of 1 to 4 lemons (see notes)
- 1 pomegranate, seeded
- Fresh mint springs
- Pita bread, warmed
PUMPKIN MUTABBAL DIRECTIONS
- Preheat the oven to 415 degrees Fahrenheit
- After removing the seeds, cut one large pie pumpkin (approximately two pounds) into crescent shapes. Put the pumpkin and one whole head of garlic (skin on, cloves separated) on a baking sheet. Sprinkle with one bundle of fresh thyme sprigs and season with sea salt. Give it a liberal drizzle of olive oil.
- Roast for 45 minutes or until browned. When the pumpkin cools down, take off the skins and remove any extra water.
- Spoon the pumpkin into a food processor or blender; add the garlic cloves, removing the skins as you go. Work together to process.
- Add the juice of one to four lemons (see notes), 1/4 cup Greek yogurt, three tablespoons tahini, and salt to taste. Blend thoroughly. If necessary, taste and add additional salt. To make it thicker, refrigerate for two hours or overnight in a covered container.
- Serve with steaming pita bread and garnish with fresh mint and pomegranate seeds.