Roasted Pumpkin Hummus with Tahini and Dukkah
Photography Aaron McLean.
Top this vibrant, deliciously rich dip with lashings of dukkah and good olive oil.
INGREDIENTS
800 grams crown pumpkin, peeled
3 tablespoons olive oil
sea salt and freshly ground pepper
2 cloves garlic, crushed
2 tablespoons tahini
1 tablespoon dukkah
finely grated zest and juice 1 lemon
¾ cup thick plain yoghurt
2 tablespoons olive oil
To garnish
extra olive oil and dukkah
METHOD
Preheat the oven to 180˚C.
Cut the pumpkin into small chunks and toss with the oil. Place on a lined baking tray and season well. Roast for 25 minutes, turning occasionally until very tender. Cool.
Place the pumpkin and all the remaining ingredients in a food processor and blend until smooth. Season.
To serve: Transfer to a serving bowl and drizzle with olive oil and a sprinkle of dukkah. Makes about 2½ cups
Pantry note: Dukkah is a combination of nuts, seeds, spices and herbs that are roasted and then ground together. There are as many versions as there are cooks, so choose your favorite combination. Available from good supermarkets and food stores.
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127
In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.