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


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.


Originally published in HL September 2016.