A long time ago when I was young (please don’t block your ears like my grandchildren do) I lived overseas, and found that pumpkin simply wasn’t part of my diet. I can’t tell you how much I missed it, and when I came home I wanted it to be part of every meal, every day for a long time – that’s how much I love it. You’ll notice I leave the skin on in this recipe. I nearly always use the skin because it adds so much flavour and texture. The pumpkin shines here with pomegranates, kale and creamy hummus. I’ve specified tinned chickpeas for the hummus only for convenience but if you have time to soak and cook dried chickpeas the flavour will be even better.
Ingredients
- 400 g Queensland Blue or Jap pumpkin, seeded, skin on
- 1 tablespoons extra virgin olive oil, plus extra for drizzling
- Sea salt flakes
- 125 g curly kale, leaves stripped off and stalks discarded
- 1 tablespoon lemon juice
- 60 g pepitas (pumpkin seeds)
- ½ pomegranate, seeds removed
Hummus
- 400 g tin chickpeas, drained and rinsed
- 1 clove garlic, crushed
- 70 ml extra virgin olive oil
- 1½ teaspoons ground cumin
- 2 tablespoons lemon juice
- Sea salt flakes and freshly ground black pepper
How to Make It
- Preheat the oven to 220°C (fan-forced). Line a baking tray with baking paper.
- Cut the pumpkin into 3 cm thick wedges and place on the lined tray. Drizzle with olive oil and season with salt, then roast for 30–40 minutes or until golden and tender.
- Meanwhile, coarsely chop the kale leaves and place in a large bowl. Add the lemon juice, 1 tablespoon olive oil and a good pinch of salt and massage into the kale for 5 minutes or until it starts to soften.
- Place the remaining 1 tablespoon olive oil in a medium frying pan over medium heat. Add the pepitas and toss for 2–3 minutes or until the seeds are golden and toasted. Drain on paper towel and season with salt. Allow to cool.
- To make the hummus, place all the ingredients in a food processor and blend until smooth. Adjust the seasoning and add a little cold water if needed to produce a smooth, creamy hummus.
- To serve, place the roasted pumpkin overlapping on a large platter. Scatter with the kale, toasted pepitas and pomegranate seeds. Serve the hummus alongside.
