1 ½ c. peeled, seeded, chopped pumpkin
2 T. good quality extra virgin olive oil
½ tsp. each sea salt and black pepper
1/2 c. pepitas, (raw green pumpkin seeds)
1 15-oz. can chickpeas (garbanzo beans), drained and rinsed thoroughly
1/4 c. tahini (sesame seed paste)
3 T. freshly squeezed lemon juice 1 clove garlic peeled and coarsely chopped
1/3 c. good quality extra virgin olive oil, plus additional for drizzling
½ tsp. ground cumin
½ tsp. ground allspice
½ tsp. ground coriander
1/8 tsp. Cayenne pepper, or more to taste salt and pepper to taste
In a large bowl, combine the pumpkin, pumpkin seeds, garlic, 2 T. olive oil, cumin, coriander, allspice, cayenne, salt and pepper. Place in a baking dish or jellyroll pan and roast in a 375 degree oven for 25-40 minutes, or until pumpkin is soft.
In a food processor or blender, combine cooled, roasted pumpkin, pumpkin seeds, chickpeas, tahini, lemon juice and 1/3 c. olive oil. Process until very smooth and fluffy, about 3-5 minutes. Taste and correct seasonings.
Place hummus in a serving bowl, drizzle with additional olive oil, if desire. Garnish with additional pumpkin seeds, if desired. Serve with pita chips and assorted raw vegetables.