Smoked Pumpkin 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 Blanch coriander in boiling water for 10 seconds and immediately place in ice
  cold water. Dry the coriander
• 2 Place dried coriander in food processor and adding oil blend until smooth. 
  Strain oil over several layers of muslin cloth until oil runs through
• 3 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
• 4 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
• 5 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!

Nutrition Info