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.
- 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
- 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
- olive oil
- toasted pepita seeds
- 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.
- 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.
- 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.
- 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.
- Serve this with pepita seeds, hommus , pumpkin pieces, toasted flatbread and salad