Pumpkin hummus dip
As the first step in making the pumpkin hummus dip, peel the pumpkin, cut it into small cubes, and then bake it in an oven preheated to 180 degrees for 15-20 minutes.
Place the drained chickpeas and roasted pumpkin in a food processor, add the garlic, lemon juice, olive oil and tahini, salt, then season thoroughly with pepper, nutmeg and chili. Blend until smooth. If you want an even creamier version, you can add an extra 1 tablespoon of tahini or olive oil.
Toast the pine nuts in a dry pan and roughly chop the parsley. Pile the creamy hummus into a bowl, make a well in the middle with a spoon, drizzle with a little extra olive oil, sprinkle with paprika, and top with the toasted pine nuts and fresh parsley. Serve!
