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Pumpkin, lime and chilli hummus with cheesy tortilla dippers

Name: Pumpkin, lime and chilli hummus with cheesy tortilla dippers
Yield: 1 hr 15 mins
Ingredients: Hummus; 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; Tortilla dippers; 4 white wraps; 40g butter, melted; 100g mature Cheddar, finely grated; fresh coriander, to serve; lime wedges, to squeeze

September 29, 2022

Pumpkin, lime and chilli hummus with cheesy tortilla dippers recipe

It’s time to let humble hummus take centre stage! 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

Print Recipe

Pumpkin, lime and chilli hummus with cheesy tortilla dippers

Serves: 1 hr 15 mins

Cooking Time: 4 – 6

Ingredients

Hummus
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
Tortilla dippers
4 white wraps
40g butter, melted
100g mature Cheddar, finely grated
fresh coriander, to serve
lime wedges, to squeeze

Instructions

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.