Roasted Pumpkin And Harissa Hummus

• For the hummus:
• 1 cup cooked chickpeas
• 250 grams pumpkin, cubed
• 3/4 teaspoon harissa paste* (read note above)
• 1/2 cup sesame seeds
• 1/2 cup olive oil (plus more for roasting pumpkin)
• 2 small cloves of garlic or 1 large one
• 1 teaspoon sesame oil
• 1/2 teaspoon ground coriander
• 1/4 teaspoon ground cumin
• Lemon juice, to taste
• Salt, to taste
• Toppings:
• Chopped parsley and mint
• Toasted sesame seeds
• Toasted pumpkin seeds
• Extra virgin olive oil
• A pinch of paprika

1. 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.
2. 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.
3. 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.

chickpeas, pumpkin, harissa paste, sesame seeds, olive oil, garlic, sesame oil, ground coriander, ground cumin, lemon juice, salt, toppings, parsley, sesame seeds, pumpkin seeds, extra virgin olive oil, paprika

Taken from food52.com/recipes/63098-roasted-pumpkin-and-harissa-hummus (may not work)