food, Recipes

Butternut Hummus with Orange Dressing

Sean Calitz


For the Hummus 300g of cooked butternut 1 tin of chickpeas, drained 1T tahini 1 clove of garlic, crushed ¼ cup of lemon juice ½t cumin seasoning For the Dressing 4T olive oil 2T apple cider vinegar 2T orange juice 1T honey 1t mustard powder To Serve Melba ciabatta, yellow tomatoes, golden beetroot and soft peel citrus.


To make the hummus, process all the ingredients together in a food processor until smooth. Season and set side. Whisk the dressing ingredients together. Serve with shards of melba ciabatta, and a salad of dressed juicy plump yellow tomatoes, thinly sliced golden beetroot and segments of charred soft peel citrus. SERVES 2 Originally published in HL September 2016.