GENUINELY SOUTHERN FORESTS PUMPKIN HUMMUS WITH ROASTED VEGETABLES, AVOCADO, WALNUTS AND FRESH HERBS

This spring-inspired dish brings a burst of colour and flavour with sweet roasted pumpkin and a drizzle of locally produced extra virgin avocado oil. The avocado oil adds a smooth, buttery richness that lifts the dish and celebrates the season’s fresh produce. Served with roasted vegetables, walnuts, and herbs, this vibrant platter is perfect for sharing and a tasty way to boost your daily serve of vegetables.

Serves 4

INGREDIENTS

• 500 g butternut pumpkin, peeled & seeded

• 1 bunch baby carrots, green tops discarded

• 8 radishes, halved

• avocado oil

• 400 g cooked or tinned chickpeas, drained & rinsed

• 1 clove of garlic, crushed

• 1 lemon, juice of

• 4 tbsp tahini

• 1 tbsp ground cumin

• 3 tbsp extra virgin avocado oil

• sea salt & freshly cracked black pepper

• 1 bunch broccolini

• 1 avocado, quartered

• ½ cup roasted walnuts, roughly chopped

• 1 lime, halved

• 1 cup mixed fresh herbs

METHOD

1. Preheat oven to 200 c.

2. Cut the pumpkin into small chunks. Together with the carrots and radishes, scatter over a large baking tray and drizzle over a little avocado oil. Bake for 20 – 30 minutes until golden brown and the pumpkin is soft.

3. Puree the pumpkin pieces together with the chickpeas in a food processor, adding a little warm water for a spreadable consistency. Add the garlic, lemon juice, tahini, cumin, 3 tbsp avocado oil, salt and pepper and puree until well combined.

4. Blanch the broccolini in salted water. Run under cold water until cool and drain well.

5. Spread the pumpkin hummus in a large circle a large platter. Pile the carrots, radishes, broccolini and avocado halves in the middle and then scatter over the walnuts.

6. Squeeze over the juice of a lime before garnishing with fresh herbs.

7. Serve with freshly cracked black pepper.

Recipe and Photography Credit: Sophie Zalokar