Place Pumpkin on a lined baking tray along with (garlic covered in a foil) and roast at 350F/ 180 C for 30 minutes. Allow the pumpkin to cool down. Scoop out the flesh and keep it aside. You will yield approximately 1 ¼-1 ½ Cup Pumpkin Puree.
How to make Pumpkin Hummus?
To the bowl of a food processor, add roasted pumpkin, chickpeas, lemon juice, ground cumin, garlic cloves,olive oil, maple syrup and water in a food processor. Process until smooth. Taste and add more lemon juice, salt & pepper as needed.
Transfer the Pumpkin Hummus to a mezze bowl. Garnish well with extra drizzle of olive oil,chilli flakes and fresh coriander leaves.
This easy Pumpkin hummus Dip will keep fresh for 5 days in the fridge, covered.