Roasted Pumpkin Hommus with Spiced Tuna

Please share.....Share on RedditPin on PinterestShare on Google+Share on FacebookEmail this to someonePrint this pageTweet about this on TwitterShare on Yummly

 

Tuna and Hommus

I know that at this time of the year the U.S goes Pumpkin mad.

Pumpkin in pies, muffins, pancakes , scones , cookies and pancakes, if you didn’t love it you’d be quite sick of it by now, I would imagine. I personally can’t get enough pumpkin but we here in Australia, rarely use it in cakes or brownies or cookies, we have a different relationship with it. We eat it roasted, mashed or steamed as a vegetable or in soups and salads. We have a love affair with it in a different way and mostly all year round.

I am not trying to jump on the Pumpkin bandwagon I just bought an extra-large whole pumpkin and really needed to use it up. That’s why I made this Roasted Pumpkin Hommus. I truly love it , which is good because I am the only one that lives here who does. I have had it in wraps and under fish beside chicken and as a dip.

I served it with a spicy tuna steak and most successfully I slathered some on a big platter to make a salad. I added some Roasted Pumpkin pieces, chopped tomato, toasted peppita seeds, feta and dressed rocket. (sorry no picture we ate it all). Don’t forget this makes a wonderful dip. Stick it in the middle of the table with some crackers or vegetables for a starter.

Hommus  with pumpkin and tunaPumpkin hommusTuna and Pumpkin

5.0 from 2 reviews
Roasted Pumpkin Hommus with Spiced Tuna
 
My Kitchen Stories: 
Ingredients
Pumpkin Hommus
  • 250gm roasted pumpkin- Peel and roast after tossing in olive oil and salt and pepper. If you bake extra you can use them as a nice garnish for a fresh chunky look.
  • 1 can drained washed chick peas ( 400gm- 14oz)
  • 2 tablespoons tahini
  • 1 tablespoon ground cumin
  • 4 Tablespoons lemon juice ( approx 1 lemon)
  • 1 clove garlic ( or more if you like)
  • 6 Tablespoons olive oil ( approx ¼ cup and extra)
  • extra water
  • ½ teaspoon salt
Spiced Tuna
  • 2 Tuna steaks ( I cut mine in ½)
  • 1 teaspoon cumin
  • 1 teaspoon smoked paprika
  • a pinch of salt
  • ¼ teaspoon powdered chilli (optional)
  • 1 tablespoon olive oil
To serve flat bread
  • olive oil
  • salad
  • toasted pepita seeds
Instructions
  1. To make the hommus put the roasted pumpkin, chickpeas, cumin, lemon, tahini, garlic, salt and ¼ cup of olive oil into the bowl of a food processor and blitz. If the mixture is too thick to puree add a little more oil and water alternately.
  2. Taste the mixture . It should have enough salt to bring out the flavours of the pumpkin and cumin and the lemon needs to add some zing.
  3. Put the Tuna steaks in to a bowl with the cumin, paprika, olive oil and salt and chilli if using. Coat the Tuna in the spices.
  4. Sear the Tuna in a hot skillet with a little olive oil till done to your liking. This will take about 6-8 minutes. Turn the Tuna when it is starting to turn opaque around the edges. Flip, cook on this side for several minutes till just done. The inside should stll be pink.
  5. Serve this with pepita seeds, hommus , pumpkin pieces, toasted flatbread and salad
 

Hommus  with pumpkin and tuna

 

My Kitchen Stories

17 Comments

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe:  

Please leave me a comment