250g pumpkin, peeled and cut into 3cm pieces
2 garlic cloves, peeled
2 tablespoons olive oil
Salt and pepper to taste
200g tinned chickpeas, drained and rinsed
½ teaspoon ground cumin
½ lemon juiced
½ teaspoon finely chopped fresh rosemary to taste
pumpkin seeds to garnish
Preheat the oven to 180°C and line a baking tray with baking paper.
Put the pumpkin and garlic cloves in a bowl and then add 1 tablespoon of olive oil and toss well to coat.
Move the pumpkin to the lined baking tray and add salt and pepper.
Bake in the oven for 20-25 minutes or until soft. Set aside to cool.
Put the pumpkin, garlic, chickpeas, cumin, lemon juice and left over oil in a blender and blend until creamy.
Stir through the rosemary and season with salt and pepper.
If the mixture is too thick, then add a tablespoon or two of water.
Put the pumpkin hummus in a bowl and top with the pumpkin seeds.