For the Hummus
300g of cooked butternut
1 tin of chickpeas, drained
1 clove of garlic, crushed
¼ cup of lemon juice
For the Dressing
4T olive oil
2T apple cider vinegar
2T orange juice
1t mustard powder
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.
Originally published in HL September 2016.