Pumpkin Hummus with Prawns and Za'atar
Impress your guests with this beautiful and tasty Pumpkin Hummus. Roasted pumpkin with hummus topped with ground garlic prawns and za'atar.
Ingredients
For the roast pumpkin
- 600 gm pumpkin (peeled and chopped into 3cm pieces) (NOTE 1)
- ½ tsp salt
- ½ tsp sesame oil
- 1 tsp light olive oil
For the hummus
- 150 gm canned chickpeas (drained & rinsed)
- 2 cloves garlic (roughly chopped)
- 200 gm tahini (NOTE 2)
- 1 tsp ground cumin
- 1½ tbsp fresh lemon juice
- ¾ cup light or mild olive oil
For the Za'atar
- 2 tbsp finely chopped thyme
- 2 tbsp roasted sesame seeds (NOTE 3)
- 2 tsp ground sumac (NOTE 4)
For the prawns
- 1 tbsp olive oil
- 1 clove garlic (minced)
- 1 small red chilli (finely copped)
- 200 gm raw prawns (devein and peeled)
Optional toppings
- Extra virgin olive oil
- micro herbs
- corn chips
Instructions
- For the roast pumpkin - preheat the oven to 200°C (390°F) or 180°C (360°F) for fan-forced ovens. In a large bowl, place in the chopped pumpkin with salt, olive and sesame oil, toss to coat. Line a baking tray with baking paper (parchment paper) and layout the pumpkin. Roast the pumpkin for 30 minutes or until they are very soft. Don't worry if it's a little charred as it adds flavour and won't affect the overall colour of the hummus.
- For the hummus - Whilst the pumpkin is roasting, cook the chickpeas. In a small saucepan, add in the chickpeas and chopped garlic. Pour enough water to submerge the chickpeas by at least 1 inch. Bring the chickpeas to a boil over high heat, reduce heat to low and let it simmer for 5 minutes. Reserve 1/3 cup of water from the chickpeas then drain the remaining water. Set the chickpeas and garlic aside.
- In a food processor, place in the roast pumpkin, chickpeas, garlic, tahini, lemon, cumin, reserved water and blitz until smooth. Whilst the motor is still running, pour in the olive oil in a slow, steady stream. Have a taste of the Pumpkin Hummus and add salt or pepper if needed. Transfer the hummus into a bowl and leave it to cool at room temperature. Transfer the hummus into a sealed container and place it in the fridge for 1 to 2 hours to allow the hummus to thicken.
- For the Za'atar - Place the sesame seeds, thyme and sumac into a small bowl and mix to combine.
- For the prawns - Once the hummus has finished chilling, stir-fry the prawns. To mince the prawns, place them into a food processor and pulse a few times. Heat oil in a small frying pan over medium to high heat. Place in the garlic and chilli and stir-fry quickly for 30 seconds or until fragrant. Add in the prawns, stirring, and breaking them up at the same time. Stir-fry until the prawns are opaque or just cooked.
- To Plate up - Place the Pumpkin Hummus into a bowl, use a spoon to create swirls on top. Pour on some extra virgin olive oil on top. Sprinkle the za'atar on top and add on the prawns. Optional garnish - Top with corn chips, chickpeas and micro herbs. Serve the Pumpkin hummus with corn chips or flatbread.
Notes
(NOTE 1) Pumpkin - I used Japanese (Jap or Kent) pumpkin, which is sweet and nutty in taste and soft in texture. Most variety of sweet, creamy pumpkins or squash would work such as butternut.
(NOTE 2) Tahini is a Middle Eastern paste made from toasted sesame seeds. It has a nutty, earthy taste and can be a little bitter. Supermarkets usually stock Tahini jars in the health section.
(NOTE 3) Roasted sesame seeds - Toasting sesame seeds give it a nutty flavour. Some Asian groceries store sell sesame seeds already toasted. However, if you can't find this, you can easily toast them yourself by dry frying the sesame seeds in a skillet over high heat for a few minutes until they are golden and aromatic.
(NOTE 4) Ground sumac is a popular seasoning used in the Middle East. It has a brick red colour with a tangy citrus taste. Supermarkets stock sumac in their spice racks.
Leftovers - Plain pumpkin hummus (no topping) will keep for up to 3 days refrigerated in a sealed container.
Cooking measurements are in Australian standard spoon and cup measurements.
A Third-Party Application calculated the calories and nutritional information. Please use this as an approximate guide only.
Nutrition
Serving: 1servingCalories: 339kcalCarbohydrates: 14gProtein: 8gFat: 30gSaturated Fat: 4gPolyunsaturated Fat: 7gMonounsaturated Fat: 17gTrans Fat: 1gCholesterol: 25mgSodium: 240mgPotassium: 395mgFiber: 3gSugar: 3gVitamin A: 5273IUVitamin C: 16mgCalcium: 69mgIron: 2mg