Pumpkin Mutabbal

Makes 8 servingsEndTextStartText

1 large pie pumpkin (about 2 pounds)

1 whole head garlic, cloves separated, skin on Sea salt

1 bunch fresh thyme

Olive oil

1/4 cup Greek yogurt

3 tablespoons tahini

Juice of 1 to 4 lemons (see note)

1 pomegranate, seeded

Fresh mint sprigs

Pita bread, warmed Pumpkin MutabbalEndTextStartText

1. Heat the oven to 415 degrees. Cut the pumpkin into crescents, removing the seeds. Place pumpkin on a baking sheet along with the garlic. Season with salt; scatter with thyme sprigs. Drizzle generously with olive oil. Roast until golden, 45 minutes. Allow pumpkin to cool before removing the skins and draining them of any excess water.

2. Transfer pumpkin to a food processor or blender; squeeze in the garlic cloves from their skins, discarding skins. Process together. Add the yogurt, tahini, lemon juice, and salt to taste. Mix well. Add more salt to taste, if needed. Refrigerate in a covered container to thicken, 2 hours or overnight.

3. To serve, top with pomegranate seeds and mint. Serve with pita bread.

Note: We suggest starting with the juice of 1 lemon (about 3 tablespoons), then adding more to taste.

Per Serving: 135 calories, 4 grams protein, 17 grams carbohydrates, 8 grams sugar, 7 garms fat, 1 milligram cholesterol, 182 milligrams sodium, 2 grams dietary fiber.

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