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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latest issue:
126
We start by sharing what’s on the dish team’s radar, what we’re watching, listening to and reading. Harry Butterfield puts a twist on his Nonna’s agnolotti, Malissa Fedele reminds us of the importance of fibre, and Phoebe Holden fulfils a long-held dream, sitting down with Yotam Ottolenghi. Autumn is an abundant time, we make the most with pumpkin, kūmara, cabbage, cauliflower, feijoas, apples and pears. We’re dishing up dinners for two, including a Chicken Dumpling Lasagne, alongside easy weeknight meals. We honour our mums, revisit timeless classics, and add a little baking challenge. This issue, we encourage you to slow down, to enjoy writing your shopping list, and spending time in the kitchen. Because even when life feels relentless, there’s always space to share something delicious.