Cut the squash into cubes.

Put in a saucepan with 1 tsp. salt.

Bring to a boil and cook for about 20 minutes until you can easily stick the tip of a knife out of the pumpkin pieces and remove them easily.

Drain and let cool.

Drain the chickpeas.

Finely mix the squash to get a pumpkin puree and add the chickpeas and the clove of garlic.

Add the tahini and lemon. Mix until you get a smooth texture.

Salt and pepper

Pour the hummus in a serving dish.

Keep chilled until serving.

Pour a drizzle of olive oil on top for decoration.