Hasselback Pumpkin with Hommus

Cook Time 1 hour

Servings 4 as a side

Ingredients

½ butternut pumpkin, halved horizontally 

250g hummus

1 long red chilli, to garnish

Pepita Pesto

1 small bunch of basil, leaves picked 

½ bunch parsley, leaves picked

20g (½ cup) pepitas (pumpkin seeds)

20g parmesan, freshly grated plus extra for garnish

¼ clove of garlic

A squeeze of lemon 

80ml avocado oil or extra virgin olive oil plus extra for drizzling 

Salt and pepper

Method

Preheat the oven to 180°C and line a tray with baking paper. 

Place the pumpkin cut side down. Cut incisions ¾ of the way through the pumpkin from one end to the other leaving a 2 mm interval between each slice. 

Place on tray and drizzle over oil then season with salt and pepper. Bake in the oven for 35 - 40 minutes or until just tender.

For the pesto, bring a large pot of water to the boil and the basil and parsley leaves. Bring the water back to the boil then remove and refresh leaves under a cold tap or in a bowl of chilled water. Drain well. Place the herbs into a small food processor or blender, along with the parmesan, pepitas, garlic, lemon and oil. Season to taste and blend until smooth.

Spread hummus on the base of an oven dish. Place pumpkin on top and drizzle over pesto. Garnish with chilli.