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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This winter issue of dish is about comfort and connection. Celebrating the best of New Zealand and Australian produce, it brings together recipes from some of our most-loved chefs, including Moroccan Chicken Soup, Mint-glazed Roasted Leg of Lamb, Slow Cooker Braised Red Wine and Miso White Chocolate Cheesecake. Find plenty to carry you through the colder months, from flaky sausage rolls and mushroom pie, to soul-soothing pasta, nostalgic baking, weekend market inspiration and dinner party menus. There’s a spotlight on the Outstanding Food Producer Awards, recipes from Caroline Griffiths’ Midnight Spaghetti, and a deep dive into the difference between Kiwi syrah and Aussie shiraz.