ROASTED PUMPKIN HUMMUS

SERVES 4 PREP & COOK 1 HOUR

F ½ large Japanese pumpkin, cut into 2.5cm dice F 1 cup olive oil F 1 tsp sea salt flakes F 1 tsp ground cumin F 400g can chickpeas, drained, rinsed F 2 tbsp hulled tahini F 2 garlic cloves, crushed F ¼ tsp cayenne pepper F ½ cup vegetable stock F ¼ cup ice-cold water F juice 1 lemon F freshly ground black pepper F ¼ bunch flat-leaf parsley, roughly chopped F ¼ cup pine nuts, toasted

1 Preheat oven to 200°C. 2 Place pumpkin on a baking tray with a drizzle of olive oil and season with salt and cumin. Roast for 35 mins. 3 Combine chickpeas, tahini, garlic, cayenne, remaining olive oil and vegetable stock in a blender and blitz.

4 Add pumpkin to the blender and blitz again. Add a little ice-cold water and blitz until smooth. Season to taste with lemon juice, salt, pepper and cumin.

5 Spoon hummus into a large bowl, create a well in the centre, add a drizzle of olive oil, then garnish with herbs, pine nuts and a pinch of salt.