Top this vibrant, deliciously rich dip with lashings of dukkah and good olive oil.
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
extra olive oil and dukkah
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.