Instructions

• Preheat the oven to 200C, remove the top of a pumpkin, cut the pumpkin in half and remove the guts. Place the pumpkin cut side down on to a baking tray for 45 to 60 minutes or until the flesh is easy to pull away from the skin. Leave to cool and then scoop out the flesh.

• Place the pumpkin flesh in a food processor and process until a puree forms. Scoop the puree in to a bowl.

• Using a clean food processor, process a clove of garlic. Drain the chickpeas, tip the chickpeas in to the food processor a long with the pumpkin puree, salt, cumin, maple syrup, olive oil and 2 tablespoons of lemon juice. Blend thoroughly until smooth. If too thick use a small amount of left over chickpea water or more oil.

• When ready to serve, garnish with pumpkin seeds, sesame seeds and a drizzle of olive oil.