This silky hummus is prime for the dipping. Whether your weapon of choice is pita bread, fresh falafel, any manner of veggie stick or even the humble human finger, hummus is universal.
Makes about 500g (2 cups)
400 g (14 oz) peeled and cleaned pumpkin (winter squash), cut into 2 cm (¾ in) cubes
1 tablespoon olive oil, plus more for drizzling
1 head garlic 400 g (14 oz) tinned chickpeas, drained and rinsed
juice of ½ lemon 90 g (1/3 cup) tahini
1 teaspoon kosher salt
1 teaspoon ground cumin
½ teaspoon chili powder (optional)
1 tablespoon toasted peanuts
2 sage leaves, thinly sliced
Preheat the oven to 180ºC (350ºF).
Place the pumpkin in a roasting tin and drizzle over the tablespoon of olive oil. Break up the garlic head and toss the cloves in the tin, then season everything with salt and cracked black pepper. Roast in the oven for 20–25 minutes, until the pumpkin is soft. Remove from the oven and allow to cool slightly.
Place the pumpkin into the bowl of a food processor. Squeeze the garlic flesh from the skins, and add to the bowl, along with the chickpeas, lemon juice, tahini, salt, cumin and chili powder, if using. Turn the processor on, then with the motor running, slowly add up to 125 ml (½ cup) cold water. Check the texture as you go, stopping when it reaches your desired texture.
Transfer to a serving bowl and garnish with the toasted peanuts, sliced sage and a drizzle of olive oil.
Oh My Gourd by Jack Hallow, published by Smith Street Books, US $19.95 / CAN $26.95, available 5 September 2023 Photo Credit: Alamy Stock Photo / Zoonar GmbH