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 pepita 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.
Roasted Pumpkin Hummus with Spiced Tuna
Roasted Pumpkin Hummus with Spiced Tuna
Ingredients
- 250 gm 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.
- 400 gm chickpeas drained (1 can)
- 2 tablespoons Tahini
- 1 tablespoon ground cumin
- 80 ml lemon juice ( approx 1 lemon 4 Tablespoons )
- 1 clove garlic or more if you like
- 120 ml olive oil ( approx 1/4 cup and extra 6 Tablespoons )
- extra water
- 1/2 teaspoon salt
Spiced Tuna
- 2 Tuna steaks I cut mine in 1/2
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- pinch of salt
- 1/4 teaspoon powdered chilli optional
- 20 ml olive oil 1 tablespoon
To serve flat bread
- olive oil
- salad
- toasted pepita seeds
Instructions
- 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.
- 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
I’m not really a chickpea fan so I don’t often have hommus, but this is a version of hommus I could get behind.
I love making dips over summer for when people pop around – and pumpkin is one of those things that’s always in the fridge. Can’t wait to try this. And how clever adding spiced tuna – that is one fish I really need to eat more of! Thank you for linking up with our Fabulous Foodie Fridays party!
I have never tried pumpkin hummus, I would love to try it on crackers and with veggie dip 😀
Cheers
Choc Chip Uru
I’m not too keen on pumpkin in sweet dishes. This is more my scene. I love your presentation and this dish would work well with other meats like poultry- ill give this a try! Xx
We love pumpkin hummus here! I think we could go through a whole pumpkin every week or at least fortnight as we both love it so much 🙂
Pumpkin bandwagon or no, this hoummus looks great 🙂
Great recipe Tania, I love roasted pumpkin so I’ll give this a try for sure. My pumpkin vine will hopefully give me a bountiful harvest so I can indulge whenever I feel like it 🙂 xox
I just read Eha’s comment and smiled. I’d never thought of roasting pumpkin til I moved to Australia – in fact pumpkin was probably more likely to be fed to animals back then! I’m sure things have changed now – hopefully. Pumpkin hummus is a favourite in our house too but I have to share it.
It was quite an adjustment for me to relate to pumpkin in a savory way when I moved to Australia. 🙂 But it was a happy adjustment. I absolutely adore roasted pumpkin now. 🙂 This dip sounds fantastic. 🙂
I make pumpkin hummus very often, sometimes I even add some avocado in it…this is really delicious with tuna. An excellent one, Tania.
The next time I roast pumpkin I’ll have to cook 5x as much as I need just so I can use the leftovers for dishes like this! Problem is, I still end up eating it all because roast pumpkin is so hard to resist!
Got somewhat into ‘trouble’ on a European blog last week when all and sundry [bar a number of Down Under commenters!] regarded pumpkin only fit as something to be thrown on the rubbish heap, to be sure, to be sure 🙂 ! Only ‘the pumpkin spices’ were supposedly edible!! The final summation was a ? ‘but 100% of the Australians like it !!!!!’ Well we kind’of do and your hommus recipe is a good example why! Like the idea of having it with the fish also and shall definitely copy!!!!
I love pumpkin both ways. My gene pool makes me want to bake things with pumpkin this time of year. With cinnamon and cloves and delightful.
My Aussieness loves roasted pumpkin, sweet and caramelised. Notice I spelt that with an s not a zee and I used the word spelt not spelled. I expect points for this.
I love this hummus made from pumpkin. I buy it in the store but I’ve never made it. Silly me.
Just YUM! I love pumpkin any way I can get it (although I do tend to avoid Pinterest at this time of the year) and can’t wait to try this one out. Might go very nicely with some lamb that I have planned for later in the week, thanks Tania.