Editor’s note: Andrea Weigl seeks recipes from Triangle restaurants requested by readers.
I would be thrilled if you can get the pumpkin hummus recipe from Sitti in Raleigh.
Sitti’s executive chef Donaldo Guzman added this take on traditional hummus to the Lebanese restaurant’s menu two years ago.
Back then, Guzman would alternate between sweet potato hummus and pumpkin hummus. The latter turned out to be more popular, which is not surprising given our love of all things pumpkin flavored this time of year.
Guzman was inspired to create this version by what’s in season and uses local pie pumpkins, which he says have more flavorful meat. (We offer Guzman’s original version as well as instructions using canned pumpkin in case home cooks cannot find pie pumpkins at local stores or farmers’ markets.)
“Pumpkin hummus is one of our best sellers when it’s on the menu,” Guzman said. “Our guests just love its rich flavor. Sometimes, we sell more pumpkin hummus than regular hummus.”
The pumpkin hummus will not return to Sitti’s menu until mid October. Until then, you can make your own.
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137 S. Wilmington St., Raleigh
Sitti’s Pumpkin Hummus
The recipe tester substituted three 15-ounce cans chickpeas, drained, for the one pound dried chickpeas, and one 15-ounce can pumpkin puree for the 1 pound roasted pumpkin. If using canned chickpeas, omit the baking soda. To make a vegan version, Chef Donaldo Guzman suggests substituting the same amount of brown sugar for the honey.
1 pound dried chickpeas
2 1/4 teaspoons baking soda, divided
1 medium garlic clove, peeled and trimmed
1 teaspoon kosher salt
1/2 cup tahini
2/3 cup fresh lemon juice
1/3 cup ice cubes
1 pound roasted pumpkin, seeds and skin removed
1/8 teaspoon allspice
1/8 teaspoon cinnamon
1/8 teaspoon nutmeg
1 1/2 teaspoons honey
Olive oil, pita, optional
If using dried chickpeas, rinse peas thoroughly. Place chickpeas in a pot or bowl, cover with water and add 1 teaspoon baking soda. Let sit for 24 hours.
After chickpeas have soaked for 24 hours, drain and rinse. Place back in large stockpot or Dutch oven, cover with water, add 1 1/4 teaspoons baking soda and cook until peas are very tender, about 30-45 minutes, depending upon age of chickpeas.
Strain in colander and allow to drain for another 24 hours in the refrigerator.
Place chickpeas, garlic and salt in a food processor and puree. Add tahini and lemon juice and puree. While food processor is running, add ice cubes a little at a time until smooth.
Transfer half of the hummus to a container with a lid.
Add pumpkin, allspice, cinnamon, nutmeg and honey to the hummus remaining in the food processor. Puree until smooth and well combined. Add pumpkin hummus to reserved hummus and stir to fully combine.
Drizzle with olive oil and serve with pita.
Yield: about 5-6 cups