Cook Culinary & Craft Studio

Butternut hummus with lemon thyme za’atar

Debbie Hannibal
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On the first night of my Christmas course, I quietly gestured to Reuben to grab more butternut puree out of the fridge so as to make more hummus. I had served the dish with pate knives (and swiftly changed to spoons on the second night) assuming  that everyone would scoop a little of it to try alongside the lamb. I never realised just how much butternut and roast lamb resonate with South Africans and ladies scraped every last bit of hummus off the platter once they tasted this playful combination.

Slow roasted Persian lamb with pomegranate molasses, Ras el Hanout and sweet butternut paired perfectly with sumac, lemon and thyme elevates the traditional roast to sublime status, bursting with Middle Eastern flavours and vivid colours.

BUTTERNUT HUMMUS (6) This can be served with flatbread or as part of a meze platter

  • 500g of butternut cubes, steamed or roasted until soft
  • 2 tablespoons tahini
  • 2 tablespoons homemade Za’atar (see below)
  • 2 tablespoons good quality extra virgin olive oil
  • A squeeze of lemon juice and Maldon salt to taste


  1. Blend butternut until smooth, adding the oil and tahini. Add the za’atar to tasteTOPPINGS/GARNISHINGS Chopped pistachios, dried rose petals, homemade za’atar, spiced seeds, olive oil or pinenuts

    Lemon Thyme Za’atar