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K├╝rbis Hummus mit Lammhack und Zitronen Petersiliensauce

Roasted Kabocha Squash Hummus with Lamb and Lemon Parsley Sauce

Creamy Roasted Kabocha Squash Hummus topped with spiced, fried ground lamb and a refreshing homemade lemon parsley sauce! A healthy Middle Eastern appetizer recipe perfect for autumn! 

Course Appetizer, main, Snack
Cuisine iran, israel, Middle East
Keyword appetizer, easy, foodprocessor, hummus, kabocha, Middle Eastern, roasted, squash
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 portions
Calories 300 kcal
Author Kiki Johnson


  • 1/2 kabocha squash (500 - 600 g) substitute butternut or hokkaido
  • 2 tbsp oil
  • 1 can chickpeas 260 g drained
  • 1 lemon
  • 2 cloves cloves
  • 1/2 bunch parsley
  • 1 tbsp honey
  • 1-2 tsbp white wine vinegar
  • 2 tbsp olive oil
  • 200 g minced lamb
  • 1 tsp cumin, ground
  • 1/2 tsp coriander, ground
  • 1/2 tsp cloves, ground
  • 1/2 tsp cinnamon, ground
  • 3 tbsp Tahini paste
  • 2 tbsp sunflower seeds
  • salt and pepper


  1. Preheat the oven to 200 C,  or 400 F. Wash the squash, discard the seeds and cut into wedges. Arrange wedges on a tray lined with parchment paper, brush with some oil and bake for about 20 minutes, or until tender. 

  2. Drain the chickpeas and rinse them thoroughly. Cut the lemon in half and juice it. Peel the garlic and chop the parsley coarsely. Place parsley, 1 garlic clove,  half of the lemon juice,  all of the honey, the vinegar and the 2 tbsp of olive oil in the bowl of a food processor and blend until smooth. Scrape sauce into a little bowl and store in the fridge until the hummus is ready. 

  3. In a large pan, heat 1 -2 tsp of oil on medium-high heat and fry the lamb, adding 1/2 tsp of salt and a pinch of pepper. Separate the meat with a wooden spoon as it fries, and add the remaining spices, using only 1/2 tsp of cumin, to the meat as it starts to crisp up. Fry meat, until golden brown and crispy.

  4. In a blender, puree the still warm squash with the chickpeas, the remaining garlic, cumin and lemon juice, as well as the tahini and1/2 tsp of salt. Puree until smooth, adding a splash of hot water, or olive oil, if the mixture is too thick still. Season to taste and divide between 2 bowls. 

  5. Serve hummus topped with lamb, sprinkle sunflower seeds on top and drizzle with the lemon parsley sauce. Enjoy! 

Recipe Notes

Recipe inspired by Ottolenghi : Jerusalem