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
- 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