Smoked Pumpkin Hummus
A twist on traditional hummus
Calories 1486kcal
Ingredients
Hummus
- 500 g kent or kabocha pumpkin peeled and chopped
- 1/3 cup olive oil
- 1 pinch salt
- 1 garlic clove crushed
- 1 tsp tahini
- 1 pinch cayenne pepper
- 2 tbsp lemon juice
- 1 handful cherrywood chips for smoking
Coriander Oil
- 1 handful coriander & stalks
- 1 pot salted boiling water
- 1 pot ice cold water
- 1/3 cup olive oil approx
Optional Garnish
- sesame seeds
- chili flakes
- pumpkin seeds
Instructions
Coriander Oil
- 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
Hummus
- 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!
Notes
Essential Tools
- BBQ
- sharp knives
- chopping board
- tinfoil
- small food processor
- measuring utensils
Tips/Tricks
- 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
Nutrition
Calories: 1486kcal | Carbohydrates: 47g | Protein: 6g | Fat: 147g | Saturated Fat: 20g | Sodium: 66mg | Potassium: 1794mg | Fiber: 7g | Sugar: 11g | Vitamin A: 6895IU | Vitamin C: 79.7mg | Calcium: 153mg | Iron: 4.4mg