Alfie Cooks

1: Chop the pumpkin in half and scoop out the seeds (save these for a zero-waste garnish).

2: Chop the garlic bulb in half, then add to a baking tray with the pumpkin.

3: Season with salt, pepper, ground cumin, and turmeric. Drizzle with olive oil, massage into the veg then roast in a hot oven/airfryer for 40 minutes, or until softened.

4: Blend the chickpeas (either dried that have been soaked and softened or jarred/tinned) with 2 tablespoons of their juice until creamy, adding more juice if necessary.

5: Scoop out the flesh of the pumpkin and blend until incorporated.

6: Add the tahini, squeeze in the roasted garlic, and add the juice of 1 lemon, then blend.

7: Add several ice cubes while the blender is running to make it even creamier, then season to taste with salt and more lemon if needed.

8: To serve, toast the pumpkin seeds until fragrant, then get the hummus into bowls, top with the seeds, fresh sage, 1 tablespoon of chickpeas, a pinch of smoked paprika, and a swirl of extra virgin olive oil. Enjoy with a dipper of choice!