Pumpkin Hummus and Black Garlic Bat Pitta

A subtly spiced pumpkin hummus with sweet bursts of black garlic.  Serve with black garlic infused bat pitta breads to distract the kids from their Halloween candy haul!

Ingredients

Hummus

  • 700g raw pumpkin sliced

  • 1 tin chickpeas drained

  • 2 tbsp tahini

  • 2 tbsp olive oil

  • Juice of 1 lemon

  • 1 tsp cumin

  • 1 tsp chili powder

  • 3 tsp garlic paste

  • Pinch of salt and pepper

  • 1/2 tsp paprika

  • 1 bulb of original black garlic cloves sliced

  • Pumpkin seeds, dried chilli flakes and olive oil to garnish

 

Pitta

  • 275g strong white flour

  • 7g fast acting yeast

  • 160ml water

  • 1 tbsp olive oil

  • Squirt of black garlic paste

  • Bat shaped cookie cutter

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Mix the yeast and the water and leave until frothy – about 20 minutes. Mix this with the rest of the pitta ingredients, stir and when combined transfer to an oiled worksurface.  Knead for around 10 minutes until smooth and elastic. Transfer the dough to an oiled bowl, cover with cling film and leave until doubled in size.

 

Make the hummus.  Preheat your oven to 180c and place your sliced pumpkin on a baking tray.  Season with salt and pepper, drizzle with olive oil and bake for around 20 minutes or until soft.  Once cooled the skin with peel from the flesh easily.  Do this and then, using a hand blender, mix until a paste is formed.

 

Take the rest of the hummus ingredients and blend until a paste is formed, check seasoning, then combine with the pumpkin. To finish, stir in half the sliced black garlic.

 

Once the dough is doubled, tip out onto a floured work surface and knead the air out. Form 6 same sized balls and roll out to about 5-10mm thick.  Don’t worry too much about the shape as these will be cut when cooked.  Transfer to a lined baking tray and cook in a preheated oven at 180c for around 5-10 minutes.

 

Remove the pitta from the oven and let cool.  Once cooled, use your cookie cutter to make the bat shapes.  Transfer you hummus to a bowl and garnish with the pumpkin seeds, chilli flakes, remaining black garlic and olive oil.  I also like to add a big pinch of paprika in the olive oil puddles!

PREP TIME - 1 hour prep / 45 minutes cook

DIFFICULTY - INTERMEDIATE

Recipe by Mike Watkinson @papamikeskitchen

The original black garlic

85 GREAT PORTLAND STREET

London, W1W 7LT

United Kingdom

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