If you are using canned pumpkin puree, you can obviously skip the next 2 steps! Peel, clean and chop up the fresh pumpkin, the garlic cloves and the shallot. Then pour a little olive oil in a non-stick pan and place it over medium heat. Add the chopped shallot and garlic once the oil is hot.

Gently cook the shallot and garlic for 4 minutes. Then add the chopped pumpkin.

Stir well and cook for another 5 to 7 minutes or until the pumpkin starts to soften a little. Season with a dash of pepper and salt. Take the pan off the heat and let the pumpkin cool a bit. Drain the canned chickpeas and rinse them well under cold running tap water. Then add them to a clean blender.

Pulse a few times into a chickpea crumble. Then add the cooked and cooled pumpkin.

Pulse again. Then gradually add the olive oil to the hummus. You can also add a little water in the beginning if you don't want the hummus to be too oily.

Season with a little pinch of pepper, salt, half of the cinnamon (watch out, the hummus is so delicate the cinnamon overpowers it quickly) and the spicy paprika.