Creamy, tangy white bean hummus topped with super flavorful, oriental spiced pumpkin and topped with crispy nuts. Fall comfort at its finest.
Preheat the oven to 200°C. Slice the pumpkin into about 1-2cm thick slices. Lay them out on a baking tray. mix the spices with the olive oil and brush the pumpkin with the mixture. Bake in the oven for 20-30 minutes until soft.
In a food processor combine the drained white beans, tahin, olive oil, salt, paprika, vinegar and the preserved liquid in which the beans have been stored. Blend until creamy. If not creamy enough add more of the liquid or more olive oil.
Add the pine nuts to a pan and heat them up. Fry them until golden brown, then immediately take them off the heat.
Divide the white bean hummus onto plates. Top with the pumpkin when done. Sprinkle with the pine nuts and parsley. Enjoy!