Pumpkin Fritters with Zucchini Hummus | FOOD MATTERS®

Ingredients

• 600g butternut pumpkin, peeled and cut into small pieces
• 2 large eggs, beaten
• 1 garlic clove, finely chopped
• 3 tbsp flat-leaf parsley
• 3 tbsp almond meal
• 3 tbsp arrowroot or tapioca flour
• Sea salt and freshly ground black pepper
• 2 tbsp extra-virgin olive oil
• Sesame seeds, to serve (optional)
• Micro herbs, to serve (optional)
• 150g zucchini (1 medium sized), cut lengthways into thick ribbons
• 3 tbsp flat-leaf parsley or mint leaves
• Zest and juice of 1 lemon
• 1 garlic clove
• 1 tbsp extra-virgin olive oil, plus extra to drizzle
• 1 tbsp tahini
• ¼ tsp freshly ground black pepper
• ¼ tsp sea salt