Roasted pumpkin hommus with caraway

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Recipe By: Donna Hay  and Jamie Oliver

Ingredients

Homemade Flatbreads

350g SR flour, plus extra for dusting

1 teaspoon baking powder

350g of natural yoghurt

Roast Pumpkin and Garlic Hummus

650g peeled and chopped butternut pumpkin

3 cloves of garlic

1 tablespoon extra virgin olive oil, plus extra to serve

Salt and Pepper

400g can of chickpeas, drained and rinsed

1/4 cup (40g) roasted cashews, plus extra to serve

1/2 cup of water

caraway seeds, dried chilli flakes, and toasted mountain bread (optional)

Method

Add all the flatbread ingredients to a mixing bowl and mix together with a spoon, then use clean hands to pat and bring everything together. Dust a clean work surface with flour, then tip out the dough. Knead for one minute or so to bring it all together (this isn’t a traditional bread recipe, so you don’t need to knead it long-just enough time to bring everything together). Put the dough into a flour-dusted bowl and cover with a plate, then leave aside. Dust a clean work surface and rolling pin with flour, then divide the dough in half, then divide each half into 6 equal-sized pieces (roughly the size of a golf ball). With your hands, pat and flatten the dough, then use a rolling pin to roll each piece into 12cm rounds, roughly 2mm to 3mm thick. Use a knife to cut 6 lines into the centre of each round, leaving about 3cm at each end. Place the griddle pan on a high heat, then once hot, cook each one for 1-2 minutes on each side, or until bar-marked and puffed up, turning with tongs. Pile on a serving board with your choice of dipping sauce. To make the dip, preheat oven to 200℃ (400℉). Place the pumpkin, garlic, oil, salt and pepper on a large oven tray lined with non-stick baking paper and toss to combine. Cook for 30 minutes or until the pumpkin is tender and golden brown. Allow the garlic to cool slightly, then squeeze out of the skins. Place the garlic in a food processor and add the pumpkin, chickpeas, cashews, water, salt and pepper and process for 2-3 minutes or until smooth. Top with caraway seeds, chilli, and the extra oil and serve with toasted mountain bread.

+Mountain bread is a thin, lavosh style bread. It is available from selected supermarkets, or you can use any thin rye flatbread. Store refrigerated in an airtight container for up to 3 days.

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