Steps
- Preheat the oven to 400°F / 200°C. Cut the top from 1 small pumpkin about two-thirds of the way up. Remove the seeds and scoop out the flesh, keeping the shell intact.
- Cut the flesh into chunks. Toss with 2 peeled garlic cloves and 1 tablespoon of olive oil in a roasting pan. Season with salt and roast for 45 minutes, until very tender, then cool.
- Drain 400g of canned chickpeas. Blend with the roasted pumpkin, garlic, pan juices, 2 tablespoons of tahini, and the juice of ½ lemon until smooth. Season with salt and spoon into the pumpkin shell.