Awatapu students made a special seasonal butternut pumpkin hummus. We started by cubing organic pumpkin, which we coated in freshly ground spices – coriander seeds, cumin seeds & fennel seeds, and freshly chopped organic ginger and garlic, which we roasted well. We then prepared slow roast tomatoes and cut the sprouted grain bread. Meanwhile, while all the roasting was happening, we prepared our hummus base – chickpeas, lemon juice, olive oil, tahini, water, salt, then blended this with the roasted spiced pumpkin to make a delicious creamy hummus. Everyone had a turn at garnishing their toast and preparing entrée plates.