Preparazione

1. 1

   Heat the oven to 200 °C. Toss the diced pumpkin with a tablespoon of the olive oil and a pinch of salt, then spread it out on a baking tray.

2. 2

   Roast for 25 minutes until the pumpkin is tender and caramelised at the edges. Let it cool briefly.

3. 3

   Drain and rinse the chickpeas. Add them to a blender with the roasted pumpkin, tahini, garlic, lemon juice, cumin and the remaining oil.

4. 4

   Blend until smooth, adding cold water a spoonful at a time until the hummus turns creamy. Season with salt and serve drizzled with olive oil.