Smoked Pumpkin Hummus

A twist on traditional hummus

📝 Ingredients

• 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

👨‍🍳 Instructions

1. 1--- Coriander Oil ---
2. 2Blanch coriander in boiling water for 10 seconds and immediately place in ice cold water. Dry the coriander
3. 3Place 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. 5Using 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. 6Oil 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. 7Allow 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!