2 tsp chilli
oil or extra virgin olive oil, to garnish
Heat up the oven to 220° C /
425° F and line a baking tray with a piece of baking paper. Cut your
pumpkin into evenly sized pieces and coat in a little olive oil. Bake for
about 30 minutes – until soft and lightly caramelised. Alternatively, you
can steam your pumpkin instead.
Transfer pumpkin to a food
processor (as opposed to the traditional hummus, a food processor works much
better here than an upright blender). Add tahini, salt, chilli, and lemon
juice to taste. Whiz until smooth. If the paste is too thick, trickle in
1-2 tbsp of water to thin it out.
Transfer the hummus onto a
plate, smooth it with the back of a spoon. Drizzle with extra virgin olive
oil or chilli oil and sprinkle with sesame seeds and fresh herbs. Serve
with toasted pita or sourdough bread and a selection of mezze dishes.