250gKent pumpkinor your favourite type of pumpkin - sweet is good
1/4tspground cinnamon
1/4tspground cumin
1/4tspground smoked paprika
1pinchsalt
1/2tbspextra virgin olive oil
Other Ingredients
1canchickpeas(240g after draining)
60ghulled tahini
1smallorange
45gextra virgin olive oil
1pinchsalt
Optional toppings:
dukkah
olive oil
fresh parsley leaves
Instructions
Preheat the oven to 180°C fan.
Remove the skin from the pumpkin and cut the pumpkin into big chunks.
Add the pumpkin chunks into a bowl together with the ground cinnamon, cumin, paprika, a pinch of salt and 1/2 tbsp extra virgin olive oil. Mix everything until the pumpkin chunks are evenly coated.
Transfer the pumpkin onto a baking tray lined with baking paper or a silicon mat. Roast the pumpkin for 25 minutes at 180°C fan. After baking, the pumpkin should be soft in the centre when stabbed with a knife.
Once roasted, transfer the pumpkin into a high-powered blender.
Drain and rinse the chickpeas and add them to the pumpkin together with the tahini, the zest and juice of 1 orange and 45g extra virgin olive oil.
Blend everything until smooth. Add more water and/or oil if needed.Taste the dip and season with salt to your liking (I usually add about 2 small pinches).
Once the dip is smooth and seasoned, transfer it onto a beautiful plate to serve. Alternatively, store the hummus into a sealable container in the fridge for 3-4 days.Optional: add a sprinkle of dukkah, a drizzle of olive oil and some parsley leaves for garnish.