- : Furikake can be used to season lots of different dishes and works as a great seasoning for rice, fish, vegetables and even chips.
- : Don't throw out your pumpkin skins. They can be popped back into the oven at a low temperature and dried out to make yummy chips for dipping or garnish.
- If you prefer a more textured dip you can skip the blitzing process and just blend it by hand.
- You can always purchase furikake to save on time.
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- 500g Japanese pumpkin/Kent, cut into wedges 2cm thick, seeds removed
- oil, for brushing
- 4 garlic cloves
- 2 tablespoons tahini
- 2 tablespoons lemon juice
- 2 teaspoons shiro miso
- 1 teaspoon soy sauce
- ¼ teaspoon fine sea salt
- ¼ teaspoon freshly cracked black pepper
- ¼ cup pepitas, toasted
- 1 tablespoon sesame seeds, toasted
- ¼ teaspoon sea salt flakes
- pinch chili flakes (optional)
- ¼ sheet of Nori, toasted (or small/4cm piece of wakame)
- sesame oil, to drizzle
- Preheat the oven to 200°C (180°C fan-forced). Line an ovenproof tray with baking paper.
- Brush the pumpkin wedges with oil and lay in a single layer on the prepared tray. Add the garlic cloves. Roast for 30 minutes, or until the pumpkin is very tender when pierced with a knife point. When cool enough to handle, peel away the skin from the pumpkin and garlic and discard. Place the pumpkin and garlic flesh in a medium-sized bowl and squash with a fork to make a paste. Add the tahini, lemon juice and shiro miso. Stir to combine with a crushing motion until well-mixed. Stir in the soy sauce, salt and pepper. Taste and adjust if necessary, adding extra seasoning or lemon juice. For a very smooth texture, make the dip in a food processor and blend. Transfer to a serving bowl and set aside to allow flavours to infuse while making the pepita topping.
- To make the pepita 'furikake', reserve 1 tablespoon of pepitas. Place the remaining pepitas, sesame seeds, salt, chili and nori in a blender and blitz for 5—10 seconds, until roughly ground but not powder. It's nice to have some rough texture. Set aside in a small bowl and mix in the reserved pepitas.
- To serve, drizzle a teaspoon of sesame oil over the dip and sprinkle with some of the pepita 'furikake' mixture. Serve with a selection of crudités (baby carrots, radishes, cucumber sticks, snow peas or witlof leaves), plus bread (toasted ciabatta slices, or warmed pita).