Preheat the oven to 200˚C. Quarter the pumpkin (no tedious peeling necessary). Sprinkle the pumpkin with olive oil and bake it until the flesh is soft (takes about 10-15 minutes).
Leave to cool and simply separate the flesh from the skin with a spoon or knife.
Puree the pumpkin flesh. Add the rest of the ingredients and puree until a very fine consistency is reached — you may need to add a bit more cold water.
Recipe Notes
My hummus variation I have prepared with black olives and served with chips.