My mother-in-law made a version of this (using carrots instead of the pumpkin) for Christmas and I’ve been obsessed ever since. Don’t get me wrong, I LOVE chickpeas but this spiced-up, cauliflower version is a light and delicious change. This hummus gets better with time so if you can make it the day before, the flavors will have time to develop. It can be refrigerated for up to 5 days.
Serves 4-6, as a starter
- ¼ butternut pumpkin (squash), peeled and roughly chopped
- ½ cauliflower, florets roughly chopped
- 1 tablespoons extra virgin olive oil
- 2 garlic cloves, finely grated on a microplane
- 1 teaspoon ground cumin,
- 2 teaspoons curry powder
- ½ teaspoon ground turmeric
- Sea salt and freshly ground pepper
- 2 tablespoons tahini
- 2 tablespoons lemon juice
1. Preheat oven to 200°C (400°F).
2. Spread pumpkin and cauliflower in a single layer on a lined baking tray (or two), making sure they’re not overcrowded. Drizzle with olive oil and add the garlic and spices. Season with salt and pepper and toss to coat.
3. Roast for 30-35 minutes, tossing occasionally, until golden and tender.
4. Transfer to a food processor and add the tahini and lemon juice. Process until creamy and smooth. Set aside to allow to cool to room temperature.