Pumpkin Hummus
Pumpkin Hummus
Recipe / STONEY CREEK OIL Produced from premium-quality Australian flaxseed, Stoney Creek Flaxseed Oil is high in omega-3 (60 per cent as ALA) fatty acids. This fresh, nutty-tasting oil can be used as a dipping oil, in smoothies, in salad dressings or drizzled over rice, pasta or vegetables just prior to serving. Do not cook […]
Servings
8
Prep time
Cook time
Recipe
Ingredients
- 450g pumpkin
- peeled & chopped into wedges
- 1 tbsp olive oil
- Pinch salt & pepper
- 1 clove garlic, crushed
- 3 tbsp lemon juice
- 2 tsp ground cumin
- 1 tbsp tahini
- 2 tbsp Stoney Creek Organic Flaxseed Oil
- 1 tbsp za’atar plus 1 tbsp for garnish
- Za’atar
- 2 tbsp finely chopped oregano
- 2 tbsp sesame seeds
- 1 tbsp marjoram, lightly toasted
- 1 tbsp sumac
- ½ tsp salt
Method
- Preheat oven to 200°C.
- Add all the za’atar ingredients to a jar and shake it well to mix.
- Place pumpkin in a baking tray, brush with olive oil and season with salt and pepper.
- Roast for 35 mins or until golden and soft.
- Remove from oven and leave to cool.
- In a bowl, roughly mash cooled pumpkin with a fork, add remaining ingredients, combine well and serve garnished with extra za’atar.
- TIP: Store za’atar in a jar for up to one week. Use with bread dipped in oil or sprinkled on salads and hot dishes.
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