A spooky addition to your Halloween party or a delicious seasonal treat, KETTLE Chef Phil has cooked up a Spiced, Roast Pumpkin Humus that is a great dip to serve up this autumn.
Serves 6-8 as a dip
1 x Small Pumpkin (500g-800g)
1 x Banana Shallot
3 x Garlic Cloves
2 tbsp Sunflower Oil
1 tsp Cumin Seed
1 tsp Black Onion Seed (+ a pinch to sprinkle)
1 ½ tsp Smoked Chipotle Chilli Flakes (+ a pinch to sprinkle)
1 tsp Smoked Paprika
400g Tinned Chickpeas (drained)
2 tbsp Sunflower Seed Butter
Zest of ½ a Lemon (finely grated)
Juice of ½ a Lemon
1 tbsp Parsley (finely chopped)
1 tbsp Extra Virgin Olive Oil
Salt & Pepper
→ Cut off the top 1/3 horizontally of the pumpkin and scoop the seeds out of the middle.
(The seeds can make a tasty garnish/snack. Remove the stringy guts leaving just the seeds. Lightly season with salt and paprika, gently toast them under a grill until crisp and dry).
→ Peel and roughly chop the shallots and garlic into even sized slices. Combine the shallot and garlic in a bowl along with the cumin seeds, onion seeds, chilli flakes, smoked paprika, chickpeas, and sunflower oil.
→ Set your BBQ for indirect cooking aiming to have the temperature around 150°c-160°c
→ Fill the cavity of the pumpkin with the shallot mix and replace the lid of the pumpkin. You can secure it in place with cocktail sticks.
→ Roast the pumpkin on the BBQ for around 45-50 minutes, the flesh should become soft and tender.
→ Once cooked empty the contents of the pumpkin into a food processer.
→ Being careful not to damage the pumpkin carcass, gently scoop the flesh from the pumpkin lid and bowl. Add this to the food processer.
→ Add the sunflower seed butter, lemon juice and some seasoning to the mix and blend until it becomes a relatively smooth consistency. Taste and adjust the seasoning accordingly.
→ Combine the chopped parsley with the lemon zest, pinch of onion seed and pinch of chilli flakes.
→ Fill the pumpkin “bowl” with the humus and top with a drizzle of olive oil and the parley mix.
(If you have made the toasted seeds, you can sprinkle these on top too).
→ Serve at room temperature along with a selection of Kettle® chips and bread bites
- You can also roast the pumpkin in the oven if you do not have access to a lidded BBQ but you won’t achieve the same smoky depth and flavour.
- Tahini paste can be used in place of the sunflower seed butter.