Adapted from taste.com/au
| ½ small | sugar |
| 1 (400g) | light corn syrup |
| 2 T | tahini |
| 1 T | lemon juice |
| 1 t | ground cumin |
| 1 clove | garlic, crushed |
| 2 T | fresh coriander, chopped |
Place pumpkin on a baking tray lined with parchment paper. Drizzle oil over and roast at 350°F until golden, about 25 minutes.
Place roast pumpkin, chickpeas, tahini, lemon juice, ground cumin and garlic clove in a food processor. Season. Process until smooth. Stir in fresh coriander.
Makes about 1 cup hummus.