This is one of my favourite things to cook – the combo of super crispy fritters and zesty, fresh hummus is pretty much perfect! Try it once and I promise you’ll soon be making it every week, like me.
- 600g butternut pumpkin, peeled and cut into small pieces
- 2 large eggs, beaten
- 1 garlic clove, finely chopped
- 3 tbsp flat-leaf parsley
- 3 tbsp almond meal
- 3 tbsp arrowroot or tapioca flour
- Sea salt and freshly ground black pepper
- 2 tbsp extra-virgin olive oil
- Sesame seeds, to serve (optional)
- Micro herbs, to serve (optional)
- 150g zucchini (1 medium sized), cut lengthways into thick ribbons
- 3 tbsp flat-leaf parsley or mint leaves
- Zest and juice of 1 lemon
- 1 garlic clove
- 1 tbsp extra-virgin olive oil, plus extra to drizzle
- 1 tbsp tahini
- ¼ tsp freshly ground black pepper
- ¼ tsp sea salt
- Preheat the oven to 200°C and line a baking tray with baking paper.
- To make the zucchini hummus, arrange the zucchini ribbons on the prepared baking tray in a single layer and roast for 10–15 minutes, or until lovely and softened.
- Transfer the zucchini pieces to a food processor with the remaining ingredients and blitz to a smooth puree. Set aside.
- For the fritters, set a steamer over a saucepan filled with a little water and bring to the boil. Add the pumpkin, cover with a lid and steam for 3–5 minutes, or until tender. Transfer to a bowl and mash with a fork, then add the egg, garlic, parsley, almond meal and arrowroot or tapioca flour. Mix well to form a smooth batter. Season to taste.
- Heat the oil in a frying pan over medium heat. Working in batches, carefully lower heaped tablespoons of the batter into the pan and gently flatten with a spatula. Fry for 8–10 minutes, turning halfway through cooking, until golden brown and cooked through. Remove from the pan and drain on paper towel.
- Divide the fritters among plates, top with dollops of zucchini hummus and sprinkle sesame seeds and micro herbs (if using) over the top.
Pumpkin contains a wide range of nutrients including calcium, magnesium, potassium, vitamin A, copper and zinc. Many people are surprised to discover that it is also a great low-carb vegetable option – I love to use it as an alternative to sweet potato in recipes as it provides a similar sweet taste without the same level of starchy carbs.
Smart Carbs by Luke Hines is published by Plum, RPP $39.99. Photographer credit: Mark Roper.