Yumi’s Pumpkin Hommus Arancini

 Endless Possibilities with Yumi’s Roasted Pumpkin Hommus

Makes 9



1 tbsp olive oil
1/2 brown onion, finely chopped
150g arborio rice
Splash of white wine
1 x 200g tub Yumi’s Roasted Pumpkin Hommus
500ml salt-reduced vegetable stock
100g feta cheese, crumbled
1 cup plain flour
1 egg whisked with a splash of milk
1 cup dried breadcrumbs
Oil, to deep fry


  1. Heat oil in a large frypan over medium heat.  Add onion and saute, stirring, for 3-4 mins until softened.  Add rice and stir to coat.  Splash in some white wine and stir until it has absorbed into the rice.
  2. Whisk together the dip and vegetable stock.  Add about ½ cup to the rice, stirring constantly, until absorbed.  Continue until all the stock has been added and the rice is soft.  Transfer to a container with a lid and refrigerate 4-5 hours until cold.  Stir through the feta.
  3. Divide the rice into 9 equal portions (we used an ice-cream scoop).  Roll into balls, dust in flour, dip into egg mixture then roll in breadcrumbs to coat.
  4. Deep fry arancini in batches, for 3-4 mins or until golden and heated through.  Drain no paper towel then serve immediately.
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