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Pumpkin Hummus
Roasted Pumpkin Hummus with Spiced Tuna
This is a great dip for parties and game day. It is also great matched with Tuna or meat. This recipe uses Australian cup measurements
Pumpkin Hummus
Roasted Pumpkin Hummus with Spiced Tuna
This is a great dip for parties and game day. It is also great matched with Tuna or meat. This recipe uses Australian cup measurements
    Ingredients
    • 250gm roasted pumpkinPeel 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.
    • 400gm chickpeasdrained (1 can)
    • 2tablespoons Tahini
    • 1tablespoon ground cumin
    • 80ml lemon juice ( approx 1 lemon4 Tablespoons )
    • 1clove garlicor more if you like
    • 120ml olive oil ( approx 1/4 cup and extra6 Tablespoons )
    • extra water
    • 1/2teaspoon salt
    Spiced Tuna
    • 2 Tuna steaksI cut mine in 1/2
    • 1teaspoon cumin
    • 1teaspoon smoked paprika
    • pinch of salt
    • 1/4teaspoon powdered chillioptional
    • 20ml olive oil1 tablespoon
    To serve flat bread
    • olive oil
    • salad
    • toasted pepita seeds
    Instructions
    1. To make the hummus put the roasted pumpkin, chickpeas, cumin, lemon, tahini, garlic, salt and 1/4 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

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