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Roasted Pumpkin Hummus with Spiced Tuna

November 10, 2014 by Tania 14 Comments

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Roasted Pumpkin Hummus

 

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

 

Roasted Pumpkin Hummus

 

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
5 from 2 votes
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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

Pumpkin Hummus

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Filed Under: RECIPES, Seafood, Small Bites/ Party Food, Vegetables and Vegetarian Tagged With: dip, Hommus, Pumpkin hommus, Pumpkin salad, Recipes, Salad, Share entree, Spiced Tuna, starters, vegetables

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Reader Interactions

Comments

  1. Amanda@ChewTown

    November 17, 2014 at 10:22 pm

    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.

    Reply
  2. Lucy @ Bake Play Smile

    November 17, 2014 at 7:58 am

    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!
    Lucy @ Bake Play Smile recently posted..Christmas Mint Slice BallsMy Profile

    Reply
  3. Choc Chip Uru

    November 11, 2014 at 5:27 pm

    I have never tried pumpkin hummus, I would love to try it on crackers and with veggie dip 😀

    Cheers
    Choc Chip Uru
    Choc Chip Uru recently posted..Guest Post: Frugal HausfrauMy Profile

    Reply
  4. Hotly Spiced

    November 11, 2014 at 3:26 pm

    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
    Hotly Spiced recently posted..The Prospective TenantMy Profile

    Reply
  5. Lorraine @ Not Quite Nigella

    November 11, 2014 at 11:30 am

    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 🙂
    Lorraine @ Not Quite Nigella recently posted..White Carrots, DarlinghurstMy Profile

    Reply
  6. Kari @ bite-sized thoughts

    November 11, 2014 at 5:39 am

    Pumpkin bandwagon or no, this hoummus looks great 🙂
    Kari @ bite-sized thoughts recently posted..Gourmet Burger Kitchen – the vegan burger that isn’t on their menuMy Profile

    Reply
  7. InTolerant Chef

    November 10, 2014 at 10:20 pm

    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
    InTolerant Chef recently posted..In My Kitchen- November 2014My Profile

    Reply
  8. nancy@plusatesix

    November 10, 2014 at 8:41 pm

    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.
    nancy@plusatesix recently posted..Salted Tahini Caramel {3 words, 3 ingredients, 3 minutes}My Profile

    Reply
  9. Krista

    November 10, 2014 at 3:41 pm

    5 stars
    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. 🙂

    Reply
  10. Angie@Angie's Recipes

    November 10, 2014 at 2:44 pm

    I make pumpkin hummus very often, sometimes I even add some avocado in it…this is really delicious with tuna. An excellent one, Tania.
    Angie@Angie’s Recipes recently posted..Teriyaki Tofu SteaksMy Profile

    Reply
  11. Helen | Grab Your Fork

    November 10, 2014 at 1:33 pm

    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!
    Helen | Grab Your Fork recently posted..400 Gradi, Helados Jauja, The Town Mouse, Top Paddock, Burch & Purchese, LuxBite and Tivoli Road Bakery – MelbourneMy Profile

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  12. Eha

    November 10, 2014 at 1:14 pm

    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!!!!

    Reply
  13. Maureen | Orgasmic Chef

    November 10, 2014 at 10:50 am

    5 stars
    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.
    Maureen | Orgasmic Chef recently posted..Chocolate Cupcakes with Buttercream FrostingMy Profile

    Reply
  14. Amanda (@lambsearshoney)

    November 10, 2014 at 8:59 am

    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.
    Amanda (@lambsearshoney) recently posted..Remembering the SommeMy Profile

    Reply

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Tania Cusack Hi, I'm Tania and this is My Kitchen Stories. I share all kinds of recipes here. Most recipes are quick and easy, just perfect for families. BUT, you could also find vegan, cakes and desserts too. Come and have a look around Read More
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