Roasted Pumpkin Hummus with Tahini and Dukkah
Photography by 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.
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
latest issue:
Issue #118
The most highly anticipated issue of dish for the year is HERE! Christmas just wouldn’t be complete without our annual festive magazine, a collector’s edition jam-packed with feasting fare. For 2024 we have compiled a selection of our favourite classics, with all the traditional dishes you know and love, with ham, salmon, beef and turkey galore. But this year, we’ve dialed the fun up a notch with loads more to delight – a long Italian Christmas lunch, festive Mexican-inspired fiesta and celebration ‘barbecue-style’. With options for vegetarians and a sensational selection of sides, there’s also show-stopping desserts to finish with flair. The Christmas issue of dish is ON SALE NOW!