Roasted pumpkin, garlic & walnut Cream


Replace your boring old hummus with this spread. It's great condiment for just about anything. Last night's dinner was a red quinoa "risotto" with leeks and silverbeet. A dollop of this on top was perfect. Of course spread on flatbread or crackers is great too.

This is full of winter goodness. The roast pumpkin tastes nourishing and satisfying, roasted garlic is a winter food hero for me and the walnuts give a lovely nutty creaminess. Not to mention a good dose of omega 3.

A squeeze of lemon and some thyme from the garden finish this off perfectly.


Roasted Pumpkin, Garlic & Walnut Cream

1/4 small crown pumpkin (you need 1 cup cooked pumpkin)

1/2 -3/4 cup walnuts soaked overnight or for at least 6 hours

1 head garlic

3/4 cup water

3 Tbsp extra virgin olive oil

a few sprigs of thyme

juice of 1/2 lemon

salt and pepper to taste

Preheat oven to 180 degrees

Cut the top off the head of garlic so the top of the individual cloves are exposed. Drizzle with oil and roast for approximately 45 minutes until very soft. Leave the garlic to cool enough for you to handle  it. Squeeze the soft roasted garlic out of each clove and place into food processor

Cut your pumpkin into approximately 6 manageable chunks. You can leave the skin on. Remove the seeds and drizzle with oil. Roast until tender and browned on the outside. Scoop the flesh away from the skin and measure roughly a cup of cooked pumpkin. Place in food processor.

Put the walnuts into the food processor with garlic, pumpkin, olive oil and water. Process until smooth. Add thyme and lemon juice. Process to combine well. Add salt and pepper to suit your taste. I usually add chill flakes too. Enjoy!

(dairy free, vegan, gluten free)