• 1cup cooked chickpeas
  • 250grams pumpkin, cubed
  • 3/4tsp harissa paste*(read note below)
  • 2 small cloves of garlic or 1 large one
  • 1/4 cup sesame seeds
  • 1/4cup olive oil(plus more to roast the pumpkin)
  • 1tsp sesame oil
  • 1/4tsp ground cumin
  • 1/2tsp ground coriander
  • Lemon juice, to taste
  • Salt, to taste
  • Chopped parsley
  • Toasted sesame seeds
  • Toasted pumpkin seeds
  • A pinch of paprika
  • extra virgin olive oil
  1. Note: skinning the chickpeas is not absolutely necessary, but definitely contributes to the smoothness of the hummus. It takes 10 minutes tops to do them all and I would highly recommend it.
  2. Preheat oven to 180 C/360 F and line a baking tray with foil. Toss the pumpkin pieces with harissa and a good drizzle of olive oil. Roast in the oven for 25-30 minutes until soft in the middle and lightly browned on top. Set aside.
  3. Toss the sesame seeds in a dry pan and toast them until lightly coloured. Add to a blender with garlic and olive oil and blend to a fine paste. Add the roasted pumpkin, chickpeas, ground cumin, ground coriander, sesame oil, salt, and lemon juice and blend again until smooth. Taste and adjust seasoning.
  4. Decant into a bowl, swirl the top with the back of a spoon and sprinkle on the toppings. Pour a good glug of olive oil on top and serve right away or refrigerate until ready to serve.
Recipe Notes

– This hummus freezes well for up to one month. Leave to thaw in the fridge for several hours or overnight before serving.

* The measurements for the harissa might vary based on what brand you use. Either way, add a little bit of harissa to roast your pumpkin with, and add more to the hummus while blending if needed.