Roast pumpkin hummus

Ingredients

300 g	Pumpkin, peeled and roughly chopped (Main)
2 Tbsp	Oil
4 cloves	Garlic, peeled
1 tsp	Ground cumin
400 g	Chickpeas, canned
2 tsp	Lemon juice, or less, to taste

Directions

1. Preheat oven to 180C. Toss pumpkin and garlic in oil, ground cumin and a little salt. Cook in a shallow roasting dish for 20 to 30 minutes until tender and then cool.
2. Place pumpkin mixture in food processor with rinsed and drained chickpeas. Blend to a smooth paste. Add salt, freshly ground black pepper and lemon juice to taste.
3. Serve with toasted pita wedges, crackers or similar to dip.