Pumpkin hummus with a lemon twist

450 g pumpkin, peeled and chopped into pieces
1 tbsp olive oil
1 clove garlic, crushed
3 tbsp lemon juice
2 tsp ground cumin
1 tbsp tahini
2 tbsp organic flaxseed oil
1 tbsp dukkah to garnish

Preheat oven to 200°C. Place pumpkin on a baking tray and brush with olive oil and season with salt and pepper.

Roast for 35 minutes or until golden and slightly browned.

Remove from oven and leave to cool. In a bowl roughly mash the cooled pumpkin with a fork, add remaining ingredients, combine well and garnish with dukkah.