Pumpkin Hummus

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.