Hummus de calabaza ahumada

Ingredientes

• 500 g kent or kabocha pumpkin (peeled and chopped)
• 1/3 cup olive oil
• 1 pinch salt
• 1 garlic clove (crushed)
• 1 tsp tahini
• 1 pinch cayenne pepper
• 2 tbsp lemon juice
• 1 handful cherrywood chips (for smoking)
• 1 handful coriander (& stalks)
• 1 pot salted boiling water
• 1 pot ice cold water
• 1/3 cup olive oil (approx)
• sesame seeds
• chili flakes
• pumpkin seeds

Preparación

1. 1

   --- Coriander Oil ---

2. 2

   Blanch coriander in boiling water for 10 seconds and immediately place in ice cold water. Dry the coriander

3. 3

   Place dried coriander in food processor and adding oil blend until smooth. Strain oil over several layers of muslin cloth until oil runs through

4. 4

   --- Hummus ---

5. 5

   Using a gas BBQ place cherrywood chips in foil and wrap tightly poking holes in the top. Place wood in BBQ and turn to 150c

6. 6

   Oil and season squash and place on a baking sheet. Once chips have started smoking add baking sheet to BBQ (away from the heat - this is called indirect cooking). Cook for 40 mins or until soft

7. 7

   Allow squash to cool slightly and place in food processor. Add lemon, tahini, seasoning & garlic and blend. Slowly add oil until the consistency is what you like for hummus. I like mine to be quite smooth but that's personal!