Whipped Pumpkin Tahini with Scallops, Crispy Chickpeas & Za’atar

This is the pumpkin version of hummus. It’s so sweet and creamy and makes the perfect dip, but is also great with fish and roast veges, and can be enjoyed all year round.

400g can chickpeas, rinsed, drained and

dried well on a paper towel

⅓ cup olive oil

½ tsp curry powder

1 butternut pumpkin, cut in half lengthways 1 head garlic

½ cup hulled tahini

1 tsp ground cumin

12 scallops, roe on or off, shell removed 2 tbsp chilli in oil

1 tbsp extra virgin olive oil

2 tbsp pomegranate molasses

2 tbsp dill sprigs, roughly chopped

2 tsp black sesame seeds, toasted

2 tsp white sesame seeds, toasted

1 tbsp za’atar

Preheat the oven to 180C and line two baking trays with baking paper.

Toss the chickpeas with 1 tbsp of the olive oil, the curry powder and a little sea salt and black pepper and scatter them on one of the trays. Place the pumpkin on the second tray. Scoop out any seeds and also place them on the tray. Brush the pumpkin and seeds with 2 tbsp of the olive oil and season with a little salt and pepper. Wrap the whole head of garlic in foil and place it on the tray with the pumpkin.

Transfer both trays to the oven and roast for 30-40 minutes, giving the chickpeas a shake about halfway through, until the chickpeas are crisp and the pumpkin is soft and golden. Reserve the pumpkin seeds for garnishing.

Allow the pumpkin and garlic to cool to room temperature, then scoop the pumpkin flesh out (discard the skin) and place in a blender. Squeeze the garlic flesh from the skin and add it to the pumpkin along with the tahini and cumin. Adjust the seasoning, if desired, and blend into a smooth puree, adding a little water if necessary. Set aside.

Place a large frying pan over high heat. Toss the scallops in the remaining olive oil and sear for 20-30 seconds, then flip them and remove from the pan straight away. Transfer to a plate.

Spoon the pumpkin tahini onto a plate and drizzle with the chilli oil, extra virgin olive oil and pomegranate molasses. Finish with the chopped dill, sesame seeds, pumpkin seeds and za’atar, and top with the scallops and crispy chickpeas. Serves 4-6