Xfood Article

INGREDIENTS

HUMMUS

• 1 small firm* pumpkin (700 g of peeled and cored), I used butternut pumpkin / squash
• 2-4 tbsp / 1/8-¼ cup lemon juice (depending on the sweetness of your pumpkin)
• 1 garlic clove, pressed
• 5 tbsp / ¼ cup + 1 tbsp tahini, hulled
• ½ tsp salt, more to taste
• ¼ tsp hot chilli powder (optional)
• olive oil, for roasting
• fresh parsley or coriander, to garnish
• black and white sesame seeds, to garnish
• 2 tsp chilli oil or extra virgin olive oil, to garnish

INSTRUCTIONS

1. Heat up the oven to 220° C / 425° F and line a baking tray with a piece of baking paper. Cut your pumpkin into evenly sized pieces and coat in a little olive oil. Bake for about 30 minutes – until soft and lightly caramelised. Alternatively, you can steam your pumpkin instead.
2. Transfer pumpkin to a food processor (as opposed to the traditional hummus, a food processor works much better here than an upright blender). Add tahini, salt, chilli, and lemon juice to taste. Whiz until smooth. If the paste is too thick, trickle in 1-2 tbsp of water to thin it out.
3. Transfer the hummus onto a plate, smooth it with the back of a spoon. Drizzle with extra virgin olive oil or chilli oil and sprinkle with sesame seeds and fresh herbs. Serve with toasted pita or sourdough bread and a selection of mezze dishes.