Lay out pumpkin on a baking tray and sprinkle with salt and pepper along with a drizzle of vegetable oil.
Bake at 370 F for 30-45 minutes or until soft and slightly golden brown.
Once roasted, transfer the pumpkin to a food processor and pulse until smooth and creamy.
Add drained chickpeas, curry paste, more salt and pepper to taste if needed. Pulse again until chickpeas are creamy and desired texture is achieved.
Served chilled with your favorite garnishes.
Consume within few days of making.
The ingredient quantities in this recipe make delicious and creamy pumpkin hummus, however, you can try with different proportions until you find the right balance. For example, adding less pumpkin and more chickpeas will make your hummus a little drier but you can always balance it off with warm water, lemon juice, and olive oil adding as needed to achieve the desired consistency.
Add Tahini and olive oil to taste to achieve an even more creamy texture.