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Smashed Pumpkin Toast with Pomegranate & Hummus
Prep Time
30 mins
Total Time
30 mins
 
Servings: 2 -3
Author: Claudia Brick
Ingredients
  • 600 g peeled Kent/Japanese pumpkin , chopped into small chunks
  • olive oil , salt and pepper
  • 2-3 large kale leaves , cut from the stem
  • 1/2 -1 tsp thyme leaves
  • 2 cloves garlic , minced
  • 3 tbsp almonds , toasted & roughly chopped
  • 2-3 tbsp mint , roughly chopped (can substitute flat-leaf parsley)
  • 1/2 -1 tsp pomegranate molasses , to taste
  • sprinkle of dukkah (substitute with a pinch of ground cumin & coriander if you don’t have any handy)
  • feta , to crumble over (20-50g)
  • 1/4 - 1/2 pomegranate , arils
  • Toast - any bread you like , thick-cut toast slices
  • Poached eggs (tips & tricks here)
Hummus
  • 1 x 400g can chickpeas
  • ¼ cup tahini
  • ¼ cup olive oil
  • 1 clove of garlic , crushed
  • juice of ½ lemon
  • salt to taste
  • ice cold water to thin to desired consistency
Instructions
  1. Preheat the oven to 200°C. Line a baking tray with baking paper.
  2. Spread out the pumpkin chunks on the tray, drizzle with olive oil and liberally season with salt and pepper.
  3. Roast for 30 minutes, or until tender when speared with a fork.
  4. Meanwhile, make the hummus (recipe below)
  5. Put a small pot of water onto boil for the poached eggs.
  6. Cut the kale leaves off the tough stem. Place on another baking tray lined with baking paper. Drizzle over 1 tbsp olive oil & season with salt. Using your fingers, rub the olive oil into the leaves.. Bake in the oven for 8-10 minutes, or until crisp at the edges.
  7. When pumpkin is done, remove from the oven, transfer to a bowl and mash with a fork.
  8. Place garlic & thyme leaves in a small sauce pan with a drizzle of olive oil. Cook over medium heat for 2 minutes. Add the almonds & cook for 1 minute.
  9. Add the pumpkin and stir to combine. Cook for another couple of minutes, then add the pomegranate molasses, herbs, and dukkah. Turn the heat off and set aside.
  10. Toast your bread and poach the eggs (guide to perfect poached eggs HERE)
  11. Serve up with a generous smear of hummus, toast, smashed pumpkin, crispy kale, a sprinkle of feta & pomegranate arils. Top with poached eggs.
Hummus
  1. Pour the contents of the chickpea can (liquid included), into a micro-wave safe bowl. Microwave for 1.5 minutes. Drain. At this point, if you want to make your hummus SUPER smooth, peel most of the skins off the chickpeas between your fingers. (this is totally optional - hummus is still amazing leaving them on, and much faster!)
  2. In a food processor, blitz the tahini, lemon juice, olive oil and garlic. Add the chickpeas and process until a thick, smooth paste forms - this may take a few minutes. Add the iced water, a tablespoon at a time, until it reaches your desired consistency. Remember that if the hummus is going to be left to sit for a while, it will start to thicken - so err towards the slightly thinner side. Taste and season with salt and more lemon if needed.