It’s time to let humble hummus take centre stage! In celebration of World Hummus Day (13 May), we’ve whipped up pumpkin, lime and chilli hummus with cheesy tortilla dippers. A beloved side dish just got upgraded to main attraction!
Recipe and styling by Claire Ferrandi
Assisted by Nomvuselelo Mncube
Photograph by Dylan Swart
Pumpkin, lime and chilli hummus with cheesy tortilla dippers
- 500g pumpkin, cut into 1,5cm cubes
- small handful thyme and rosemary leaves, roughly chopped
- 15ml (1 tbsp) + 60ml (4 tbsp) olive oil
- salt and freshly ground black pepper, to taste
- 1 x 400g tin chickpeas, drained
- 2,5ml (½ tsp) cayenne pepper
- zest and juice of 1 lime
- 1 garlic clove, peeled and minced
- 4 white wraps
- 40g butter, melted
- 100g mature Cheddar, finely grated
- fresh coriander, to serve
- lime wedges, to squeeze
For the hummus, preheat the oven to 190˚C. Place the pumpkin cubes on a roasting tray, and toss with the fresh herbs and 15ml (1 tbsp) olive oil. Season to taste. Roast in the preheated oven, 30 – 45 minutes or until very tender and slightly charred in parts. Remove from oven, but keep the oven on.
Add the roasted pumpkin, chickpeas, 60ml (4 tbsp) olive oil, cayenne pepper, lime zest and juice, and garlic to a blender. Blitz to a smooth purée. Taste and season accordingly. Set aside until needed while you make the dippers.
For the tortilla dippers, cut the round wraps into wedges (using a pizza cutter makes this super-easy) and lay the wedges on baking trays. Drizzle with the melted butter and season with salt. Place in the oven, 4 minutes, before removing and sprinkling the tortilla wedges with the grated mature Cheddar. Bake in the oven, a further 2 minutes. Serve alongside the hummus for dipping, and garnish with fresh coriander and lime wedges for squeezing.