Now then, this isn’t pumpkin flavoured chick pea hummus, this is hummus made from pumpkin.
And oh boy, reckon it’s better than the chick pea version. Yep.
Now, you know we love hummus so much we’re prepared to peel every bloomin’ chick pea to achieve that smooth consistency we crave, so these are big words, but that’s one of the reasons this dish beats the better known version, it’s so damn easy, and really, really good. And veegs!
45 mins | serves 4 | easy as
700g pumpkin flesh (a medium pumpkin)
1/2 lemon, juice
1 garlic clove, pressed and peeled
5 tbsp tahini
½ tsp salt, more to taste
¼ tsp hot chilli powder
vegetable oil, for roasting
3-4 sprigs coriander, shredded
nigella and sesame seeds
2 tsp extra virgin olive oil
(and dried purple basil if you have it to hand)
Oven up to 220° C. Leaving the peel on, cut yer pumpkin into evenly sized wedges and get they into a baking tray and coat in a goodly glug of vegetable oil. Bake for about 30mins, until soft and lightly caramelised.
Remove from the oven and leave to cool to a temperature you can handle handling it, then pull the peel away from the flesh.
Plop the flesh into a blitzer, spoon in the tahini, throw in the salt, chilli powder, garlic and lemon juice, and whizz until smooth.
Transfer to yee serving dish, smooth with the back of the spoon. Drizzle with olive oil, sprinkle the seeds and coriander.
Eat with your favourite toasted bread products.
Recipe seen at Lazy Cat Kitchen.