|1 small Hokkaido pumpkin
|2 tsp paprika powder
|1 tsp ground cumin
|deli dip Hummus
|Cut the Hokkaido pumpkin into pieces or slices and cook them in the oven at 220°C until tender. It is not necessary to peel the pumpkin.
|After about 15 minutes (also depends on the size of the pumpkin) take it out of the oven and let it cool down.
|Season with spices, salt, pepper and a dash of olive oil.
|Arrange on a plate and dip in our extra creamy hummus.