Festive Potato Dippers with Pumpkin Hummus
Serving: 4
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Directions
- Preheat oven to 220°C and line a baking tray with baking paper. Rub pumpkin with olive oil and roast for 30-40 minutes – until soft and lightly caramelised
- While the pumpkin roasts, boil the baby potatoes in their skin until soft when pricked with a fork. Put the potatoes onto a skewer stick for dipping.
- Once cooked and cooled slightly, transfer pumpkin to a food processor. Add tahini, garlic, salt, chilli, and lemon juice. Blend until smooth – if the paste is too thick, add 1- 2 Tbs. of water to adjust the consistency of the dip so that it is not too thick.
- Serve garnished with fresh parsley and warm baby potatoes to dunk into the delicious dip
Ingredients
- 1 Small Pumpkin, peeled & diced
- 10 – 12 Baby Potatoes (360g), in skin
- 4 tbsp Lemon Juice
- 1 Garlic Clove, minced
- 3 tbsp Tahini
- ½ tsp Himalayan Salt
- ¼ tsp Chilli Flakes
- 2 tsp Olive Oil, for roasting
- 2 tbsp Fresh Coriander, to garnish