Charred Pumpkin Hummus & Grilled Za'atar Pita

How to Make Charred Pumpkin Hummus & Grilled Za'atar Pita

1. 1

   Step 1: Char the pumpkin and grill the za'atar pita

   Preheat a gas grill or charcoal to medium‑high (about 400°F / 200°C). Brush the cut pumpkin halves and pita rounds with 2 tablespoons olive oil; sprinkle the pita with 2 tablespoons za'atar. Place pumpkin cut‑side down directly on the grill and cook until deeply charred and fork‑tender, 20–30 minutes depending on size; grill the pita 1–2 minutes per side until crisp and fragrant. Transfer pumpkin to a board to cool until easy to handle.

   For this step

   • 1 small (about 2 lb)Small sugar pumpkin, halved and seeded (about 2 lb / 900 g)
   • 3 tbspOlive oil (for brushing pumpkin & pita)
   • 2 tbspZa'atar
   • 4 pita roundsPita rounds (6–8 inch), 4 pieces
   
2. 2

   Step 2: Prep the hummus base

   Scoop the warm pumpkin flesh from the skin into a bowl (reserve any thin pumpkin juices). In a food processor combine the pumpkin flesh, drained chickpeas, tahini, lemon juice and the smashed garlic clove. Add a pinch of salt and 1 tablespoon olive oil to help the blades move — you can always add more liquid later.

   For this step

   • 1 15 oz can (drained)Canned chickpeas, drained & rinsed (15 oz / 425 g can)
   • 1/3 cupTahini
   • 3 tbspFresh lemon juice
   • 1 cloveGarlic clove, smashed
   
3. 3

   Step 3: Blend to a smooth, balanced hummus

   Process the mixture until mostly smooth, scraping down the bowl as needed. If the puree is too thick or coarse, add 1–3 tablespoons reserved pumpkin juices or olive oil and blend until creamy; taste and adjust with more lemon or salt for brightness. Transfer the hummus to a shallow serving bowl and smooth the top with the back of a spoon.
   
4. 4

   Step 4: Make and drizzle the smoked‑paprika oil

   Warm the smoked‑paprika oil (about 2 tablespoons) briefly in a small saucepan or microwave until fragrant; stir or whisk in 1/2 teaspoon smoked paprika if you want extra smoke. Spoon or drizzle the warm oil over the hummus, creating a glossy pool in the center; finish with a light dusting of extra za'atar for aroma and color.

   For this step

   • 2 tbspSmoked‑paprika oil (for finishing) — about
   
5. 5

   Step 5: Prepare the optional harissa spicy‑mayo

   For a spicy, creamy drizzle, stir together prepared harissa spicy‑mayo (1/3 cup mayo mixed with 1 tablespoon harissa) and either dot it around or thin with a teaspoon of water to make a pourable sauce. Serve it alongside the hummus so guests can drizzle or dip as they like.

   For this step

   • 1/3 cup (prepared)Harissa spicy‑mayo (optional): prepared by stirring 1/3 cup mayo with 1 tbsp harissa
   
6. 6

   Step 6: Serve and offer make‑ahead & gluten‑free options

   Arrange the za'atar‑grilled pita around the hummus and offer the harissa mayo on the side. For gluten‑free service, substitute toasted gluten‑free flatbreads or crisp vegetables. Make‑ahead: refrigerate the hummus up to 3 days (cover surface with plastic to limit drying); warm smoked‑paprika oil and grill pita just before serving for best texture.
   

1. Preheat a gas grill or charcoal to medium‑high (about 400°F / 200°C). Brush the cut pumpkin halves and pita rounds with 2 tablespoons olive oil; sprinkle the pita with 2 tablespoons za'atar. Place pumpkin cut‑side down directly on the grill and cook until deeply charred and fork‑tender, 20–30 minutes depending on size; grill the pita 1–2 minutes per side until crisp and fragrant. Transfer pumpkin to a board to cool until easy to handle.
2. Scoop the warm pumpkin flesh from the skin into a bowl (reserve any thin pumpkin juices). In a food processor combine the pumpkin flesh, drained chickpeas, tahini, lemon juice and the smashed garlic clove. Add a pinch of salt and 1 tablespoon olive oil to help the blades move — you can always add more liquid later.
3. Process the mixture until mostly smooth, scraping down the bowl as needed. If the puree is too thick or coarse, add 1–3 tablespoons reserved pumpkin juices or olive oil and blend until creamy; taste and adjust with more lemon or salt for brightness. Transfer the hummus to a shallow serving bowl and smooth the top with the back of a spoon.
4. Warm the smoked‑paprika oil (about 2 tablespoons) briefly in a small saucepan or microwave until fragrant; stir or whisk in 1/2 teaspoon smoked paprika if you want extra smoke. Spoon or drizzle the warm oil over the hummus, creating a glossy pool in the center; finish with a light dusting of extra za'atar for aroma and color.
5. For a spicy, creamy drizzle, stir together prepared harissa spicy‑mayo (1/3 cup mayo mixed with 1 tablespoon harissa) and either dot it around or thin with a teaspoon of water to make a pourable sauce. Serve it alongside the hummus so guests can drizzle or dip as they like.
6. Arrange the za'atar‑grilled pita around the hummus and offer the harissa mayo on the side. For gluten‑free service, substitute toasted gluten‑free flatbreads or crisp vegetables. Make‑ahead: refrigerate the hummus up to 3 days (cover surface with plastic to limit drying); warm smoked‑paprika oil and grill pita just before serving for best texture.