This looks delicious and definitely do-able for a 'not much of a cook'. Can I encourage you to not promote salmon in your recipes please? Most of the salmon sold in Australia is grown in dreadful conditions in cramped pens mostly around southern Tasmania, being fed food that fish should not eat. Their unhealthy growing conditions mean they get sick and are fed high doses of very strong antibiotics which has currently suspended the lobster/crayfish export industry and puts a 3 km exclusion zone for other fishing. There are better alternatives that are healthier for people and our ocean.
I don’t even like pumpkin very much and am a hummus purist - yet somehow your enthusiastic article has inspired me to try the recipe … thanks Jill (I think).
It turned out fine. I like the way you can embellish it (or not) as you like. The recipe is easy to follow and is a great way to use up any lurking pumpkin. Happy Christmas Jill and Terry.
This looks delicious and definitely do-able for a 'not much of a cook'. Can I encourage you to not promote salmon in your recipes please? Most of the salmon sold in Australia is grown in dreadful conditions in cramped pens mostly around southern Tasmania, being fed food that fish should not eat. Their unhealthy growing conditions mean they get sick and are fed high doses of very strong antibiotics which has currently suspended the lobster/crayfish export industry and puts a 3 km exclusion zone for other fishing. There are better alternatives that are healthier for people and our ocean.
Totally agree. If I buy or eat salmon, it is from New Zealand, a premium price but for good reason. Thanks, J.
Stunning 🤩
Thank you once again Jill for making me believe
that I too can create in the kitchen 🥰
I don’t even like pumpkin very much and am a hummus purist - yet somehow your enthusiastic article has inspired me to try the recipe … thanks Jill (I think).
Let me know how you go ( I think). Thanks, J.
It turned out fine. I like the way you can embellish it (or not) as you like. The recipe is easy to follow and is a great way to use up any lurking pumpkin. Happy Christmas Jill and Terry.
Did I say I love you Jill? How could I not.
Definitely on the rotating menu for the influx of family and friends! Happy Christmas Jill, love your recipes.
Haha. Loved your note. I keep one on the tennis court with the wombat 😊
This looks like a keeper. I’ve upgraded to the tahinis recommended by Sami Tamimi - gorgeous luxurious taste and texture and no oil separation.
I’m definitely going to try this, thank you! I’m finding it difficult to use the Pinterest link, though - is it just me?