Pumpkin Hummus with Feta and Pine Nuts
Ingredients
- 600 gm butternut pumpkin, peeled and cubed
- 4 garlic cloves, skin on
- ¼ cup olive oil, divided
- 400gm can chickpeas, drained and rinsed
- 1 tbsp tahini
- Juice of 1 lemon
- 1 tsp ground cumin
- ¼ cup pine nuts, toasted
- 50 gm Persian feta
- Sumac for sprinkling
- Sea salt and freshly ground black pepper
Method
- Preheat oven to 180°C Fan Assisted function.
- Place the pumpkin and garlic on a large baking tray and coat with 1 tbsp olive oil, season with salt and pepper and cook on the middle shelf for 25 minutes or until golden and tender, remove the skins from garlic and discard.
- Add the pumpkin and roasted garlic to a blender along with the chickpeas, tahini, lemon juice, cumin and remaining olive oil and blend until smooth.
- Season with salt and pepper and transfer to your serving dish, crumble feta on top, sprinkle with pine nuts and sumac and finish with a drizzle of extra virgin olive oil.
- Serve with warm yoghurt flatbreads, recipe below.
