*DISCLOSURE: THIS POST MAY CONTAIN AFFILIATE LINKS.
This smoked pumpkin hummus recipe is a combination of the things I love the most. In no particular order – cooking on my weber bbq, my wife and my baby girl. My wife is a CRAZY hummus fan – the toddler too. But as always with the toddler it’s a struggle to get her to eat vegetables. I incorporated my love of everything weber my adding a little smoke to the dish (not too much or she defo wouldn’t eat it) and BOOM – both the 2 women in my life are happy and I have a new recipe to showcase.
Before moving to Australia I wasn’t a big BBQ guy and truthfully I’m no expert. Although I am having great fun learning! The one thing I knew that was happening though as soon as we moved here was I was getting my hands on a weber BBQ. I’d say 2 or 3 days after we had signed the lease on our home I was in the store ordering one and praying it would be there by the weekend. It was!
The beauty about weber is (aside from the crazy FB fans) the lid down cooking. Invented by George Stephen back in 1952 when he worked for Webers Brothers Metal Works it’s now, (in my opinion) the best BBQ in the world. Simply he chopped a steel buoy in half, added some vents, a lid and legs for it to sit upon and BBQ’s were forever changed from this day on. As you can imagine there has been upgrades and modifications made over the years, gas BBQ’s have been added and the quality has and is forever getting better.
The beauty of the weber is the lid down cooking. Does anyone remember cooking food on a BBQ with the lid open and it took AGES to cook? So much so that the outside was cremated by the time the center was cooked. Well, I do. Aside from the lid down cooking there are many other wonderful things and their customer service is second to none. I won’t bore you with the promotional piece – I’ll just advise you to get your hands on one. You won’t be sorry!
Also known as kabocha or jap pumpkin the taste and texture is similar to a sweet potato. I find they are great for roasting & baking with. The taste is almost sweet and nutty. It absorbs other flavours really well so you often see it paired with herbs such as sage, thyme, coriander and rosemary. It works great with cheese, in pasta and spices too.
- high in vitamin C
- excellent source of vitamin A
- a rich source of dietary fibre
- the seeds are also very nutritious and a good source of omega oils.
This smoked pumpkin hummus recipe has become a fav in our home and when I find a dish that all 3 of us are willing to devour it’s a good thing – any parent reading this can totally understand! I am going to combine this recipe with my last post ROASTED MUSHROOMS and add a few extras so stay tuned for that. You won’t regret it!
I hope you enjoy this dish and I would love to see some pics if you get round to making it. Don’t forget to tag me @another_food_blogger
Happy Cooking and Happy Eating Friends!
- 1 handful coriander & stalks
- 1 pot salted boiling water
- 1 pot ice cold water
- 1/3 cup olive oil approx
- sesame seeds
- chili flakes
- pumpkin seeds
- Blanch coriander in boiling water for 10 seconds and immediately place in ice cold water. Dry the coriander
- Place dried coriander in food processor and adding oil blend until smooth. Strain oil over several layers of muslin cloth until oil runs through
- Using a gas BBQ place cherrywood chips in foil and wrap tightly poking holes in the top. Place wood in BBQ and turn to 150c
- Oil and season squash and place on a baking sheet. Once chips have started smoking add baking sheet to BBQ (away from the heat - this is called indirect cooking). Cook for 40 mins or until soft
- Allow squash to cool slightly and place in food processor. Add lemon, tahini, seasoning & garlic and blend. Slowly add oil until the consistency is what you like for hummus. I like mine to be quite smooth but that's personal!
- if you don't have access to a BBQ you can simply roast the pumpkin in the oven
- you can make any type of herb oil using the instructions above
- hummus will keep for 3 - 5 days stored in an airtight container