Begin by cutting the top off the small pumpkin about two-thirds up to create a lid. Using a spoon, scoop out the seeds and stringy flesh from both the body and the lid. Set the lid aside and ensure the inside is clean for a smooth blend when making your pumpkin hummus.

Preheat your oven to 200°C (180°C fan/gas 6). Cut the pumpkin flesh into manageable pieces and place them in a roasting tin alongside the peeled garlic cloves. Drizzle with olive oil, season generously with salt, and roast for 45 minutes or until the pumpkin is tender and golden. Let it cool before blending.

Once cooled, transfer the roasted pumpkin and any accumulated cooking juices into a food processor. Add the squeezed juice of ½ lemon, tahini paste, drained chickpeas, and a pinch of salt. Blend until the mixture is completely smooth, adding a drizzle of olive oil if you prefer a creamier consistency.

Scoop the creamy pumpkin hummus back into the hollowed-out pumpkin shell for an impressive presentation. Accompany it with sliced red and yellow peppers, alongside crunchy mini breadsticks and pitta chips for dipping.