Today seniors from Awatapu had their first of seven cooking workshops at Wholegrain Organics’ kitchen – their first meal: roast butternut pumpkin soup with spiced Moroccan butternut hummus.
Super sweet and flavourful organic butternut pumpkins are a great vegetable to work with. We practised our knife skills cubing the pumpkin, slicing the celery and carrots and learning the correct way to dice an onion.
The spiced Moroccan butternut hummus also involved chopping up pumpkins, rubbing with finely chopped garlic and ginger and sprinkling with spices before roasting in the oven. Once cooked the pumpkin was blended with the chickpeas, tahini, lemon juice and olive oil.
We all thoroughly enjoyed a bowl of soup with some chunky spelt toast topped with the tasty hummus. Looking forward to next week guys!