Pumpkin Hummus

Preheat the oven to 200 °C. Wash the pumpkin, cut it in half, remove the seeds with a spoon, and cut the pumpkin into 2 cm slices. Arrange them on a baking sheet lined with parchment paper. Drizzle the pumpkin with olive oil, add garlic cloves (unpeeled), and bake. The pumpkin will be roasted in 15-20 minutes. Let it cool.

Weigh out 350 g of roasted pumpkin; save the rest for another meal. It will last several days in the refrigerator.

Peel the garlic and blend it with the pumpkin. Add tahini paste, olive oil, lemon juice, cumin, salt, and pepper. Mix, then garnish with sesame seeds and fresh coriander.