Pumpkin hummus speaks for itself. Make a big batch.
750g pumpkin, peeled and cut into
2 tbsp tahini
1 garlic clove
1 tsp salt
1-2 tbsp extra virgin olive oil
1 tsp ground cumin
1 tbsp lemon juice
2 tbsp natural yoghurt
sea salt and black pepper
ground sumac sprinkled on top (optional)
This pumpkin hummus has been on high rotation of late. It’s taken from Arthur Street Kitchen’s legendary cookbook Community – it’s so ably accompanied meals of yummy barbecued veggies, and is a great dip to go with the crunch of raw summer things.
Place the cubed pumpkin in a saucepan with a splash of water and salt, cover and cook on a medium heat for 15-20 minutes. Keep your eye on it, you don’t want the liquid to evaporate entirely, but neither should it be swimming in water. Give the pan a shake every now and then, and add another splash of water if it dries out. It’s done when the pumpkin is very soft and easily falls apart. Leave it to cool. Alternatively use leftover roast pumpkin from last nights meal!
Cooking the pumpkin is most of this recipe. Now you just need to combine the cooled pumpkin with rest of the hummus ingredients, leaving the yoghurt to last. Whisk it all together to break up the pumpkin, adjusting the seasoning and flavours to your liking. Omit the yoghurt for dairy free / vegan.
And there you have it. Lather on homemade burgers or an office sandwich or falafel wrap, or as a generous dollop into a salad bowl lunch. Any kind of delicious hummus is an easy homemade dip for a gathering or sunny picnic with simple veggies or flat bread or baked crispy crackers. And thanks again to Hetty McKinnon of Arthur Street Kitchen for the recipe.