Roasted pumpkin and Harissa hummus:
Toss pumpkin pieces with Harissa and olive oil and roast until soft in the middle and lightly browned outside.
Blend sesame seeds, garlic clove and olive oil to a smooth paste. Add chickpeas, lemon juice, coriander powder, cumin powder, salt, sesame oil, and cooked pumpkin, and blend again until smooth.
Top with toasted pumpkin and sesame seeds, fresh parsley or mint, a sprinkle of paprika and a good glug if extra virgin olive oil.
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