Lemony Chickpea Hummus in a Turban Squash

Light, healthy and delicious, this smooth and creamy Middle Eastern–style hummus made from chickpeas, tahini, garlic, cumin, olive oil and just the right amount of lemon juice to make it refreshingly tangy, is puréed all together and served in a regal hollowed out turban squash, for a luscious lemony Levantine dip that positively shouts autumn. Rich in protein, fibre and healthy fats, this heart smart appetizer served with sliced or whole fresh raw vegetables, makes a nutritious and naturally delicious addition to any holiday party.

To hollow out the squash, first slice off the top with a sharp knife

Then scoop out all of the seeds and pulp

Place all of the ingredients for the hummus in a blender and pulse until smooth

Lemon Hummus

Makes about 4 cups

2 cans (19 oz/540 ml) cooked chickpeas, rinsed and drained

1/2 cup extra virgin olive oil

1/2 cup freshly squeezed lemon juice

4 tbsp tahini

4 garlic cloves, minced

1 tsp ground cumin

1/2 tsp salt 

1/2 tsp ground white pepper

1 turban squash

Place all of the ingredients in a food processor and blend until either chunky or silky smooth, depending on your preference. If you wish to use less oil but still want a smooth texture, replace some of the oil with the cooking liquid from the chickpeas. Using a small sharp knife, slice off the top crown of the turban squash and discard. Continue to carve away the top until you have a generous opening, then using a spoon, scoop out the soft pulp and seeds, creating a hollowed out squash. To serve, spoon the hummus into the turban squash and garnish with toasted pumpkin seeds, fresh parsley or swirl of olive oil and sprinkle of paprika, and accompany with grissini breadsticks, crackers or sliced raw vegetable sticks.