There seem to be endless variations of hommus these days, from what is pureed to what is placed on top. I love this version, a take on the classic Lebanese pumpkin dish with tahini. We make ours with pumpkin, a perfect fall ingredient that's a little easier to cook with. We also look for kabocha, pecan, acorn, or whatever pumpkins are in season at our neighborhood farmers market. Without chickpeas in this dish, it may not technically be “hommus,” which is Arabic for chickpea, but with the rich creamy flavor of tahini, I love it anyway. We elevate this dish by garnishing it with za'atar, pepitas (a variety of pumpkin seeds), and pumpkin seed oil with an intensely nutty flavor. Our photographer Thomas Schauer will tell you that the best pumpkin seed oil comes from his native Austria. I agree!
