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, pressed garlic, 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.