Heat up the oil in a frying pan and add the garlic once hot.
Fry for a few minutes until fragrant - make sure to watch it carefully as garlic burns easily!
Add the garlic (and the oil you used to fry it) to a food processor or blender along with all the other ingredients.
Whizz until smooth - add more water if necessary.
Taste and adjust seasonings as desired.
To serve:
Sprinkle over pumpkin seeds and drizzle with chilli oil.
Serve with vegetable crudités, pitta bread or tortilla chips.
Keeps covered in the fridge for up to a few days.
Video
Notes
*You can replace the pumpkin with butternut squash or sweet potato. You can either boil or roast the pumpkin. To boil: Place chopped pumpkin pieces in a pan and cover with water. Bring to the boil and simmer on a low heat for 15 minutes, or until soft enough to pierce with a fork. Drain and remove the skins from the pieces of pumpkin before using to make the hummus.To roast: Place chopped pumpkin pieces on a baking tray and drizzle with 1 tablespoon oil. Bake in the oven at 180 degrees Celsius (350 degrees Fahrenheit) for 30 minutes, or until golden brown and soft enough to pierce with a fork. Remove the skins from the pieces of pumpkin before using to make the hummus.